Quick Shakshuka Eggs (Printer-friendly)

Poached eggs simmered in a spicy tomato and pepper sauce, ready in 25 minutes.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes

→ Spices & Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/4 teaspoon chili flakes
09 - Salt and pepper, to taste

→ Eggs

10 - 4 large eggs

→ Garnishes

11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Crumbled feta cheese (optional)

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add diced red bell pepper to the skillet. Cook for 3–4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in diced tomatoes with their juice. Season generously with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Create 4 small wells in the sauce using a spoon. Carefully crack one egg into each well, keeping yolks intact.
06 - Cover pan with lid and cook for 5–7 minutes until egg whites are completely set but yolks remain runny. Extend cooking time for firmer yolks if desired.
07 - Remove from heat immediately. Sprinkle with fresh chopped parsley or cilantro and crumbled feta if using. Serve hot directly from the skillet.

# Expert Tips:

01 -
  • It comes together in 25 minutes but tastes like something you spent all day tending to
  • The runny yolks create their own rich sauce when you break them into the spiced tomatoes
  • Its equally perfect for a lazy Sunday brunch or a quick I dont know what to cook dinner
02 -
  • Resist the urge to stir after cracking the eggs or you will break the yolks
  • A cast iron skillet is perfect here but any pan with a tight fitting lid works
  • The sauce continues thickening off the heat so do not over reduce it
03 -
  • Crack each egg into a small bowl first then slide it into the sauce to avoid shell fragments
  • Keep the heat at medium or lower so the sauce simmers gently instead of aggressive bubbling

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