Quick Shakshuka Eggs (Print Version)
Poached eggs nestled in spiced tomato-pepper sauce. Ready in 25 minutes for any meal.
# 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:
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 and cook for another 3–4 minutes until the vegetables begin to soften and develop slight color.
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 with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Make 4 small wells in the sauce using a spoon. Crack one egg into each well, keeping yolks intact.
06 - Cover the pan and cook for 5–7 minutes until egg whites are fully set but yolks remain runny. Cook 2–3 minutes longer for firmer yolks.
07 - Remove from heat immediately. Sprinkle with chopped fresh parsley or cilantro and crumbled feta if using. Serve hot directly from the skillet.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something you simmered all afternoon
- The runny yolks create their own rich sauce when you break them into the spiced tomatoes
- Its equally impressive for weekend brunch or a throw together weeknight dinner
02 -
- The eggs continue cooking after you remove the pan so take them off when the whites look barely set
- A pan with a tight fitting lid is essential because trapped heat is what cooks the eggs evenly
03 -
- Crack each egg into a small bowl first to avoid getting shells in your sauce
- Letting the sauce simmer longer before adding eggs creates a richer, more concentrated flavor