Quick Shakshuka Eggs (Printable version)

Poached eggs simmered in aromatic spiced tomato sauce with peppers

# List of ingredients:

01 - 1 tablespoon olive oil

02 - 1 small onion, finely diced

03 - 1 red bell pepper, diced

04 - 2 garlic cloves, minced

05 - 1 can (14 oz) diced tomatoes

06 - 1 teaspoon ground cumin

07 - 1 teaspoon sweet paprika

08 - 1/4 teaspoon ground cayenne pepper

09 - Salt and black pepper to taste

10 - 4 large eggs

11 - 2 tablespoons chopped fresh parsley or cilantro

12 - Optional crumbled feta cheese

01 - Heat olive oil in a medium skillet over medium heat.

02 - Add onion and bell pepper. Sauté for 4-5 minutes until softened.

03 - Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.

04 - Add diced tomatoes with juices. Season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly.

05 - Make four small wells in the sauce. Crack an egg into each well.

06 - Cover skillet and cook for 5-7 minutes until egg whites are just set but yolks remain runny.

07 - Remove from heat. Garnish with parsley or cilantro and optional crumbled feta. Serve immediately with warm crusty bread or pita.

01 -

It comes together in under 30 minutes but tastes like something that simmered all afternoon
The eggs cook right in the sauce creating the most luxurious texture without any fuss
Leftovers reheat beautifully though I rarely have any

02 -

Do not let the sauce get too thick before adding eggs or they will not poach properly
If the whites are taking too long to set try spooning some hot sauce over the tops
The eggs continue cooking even after you remove the skillet from heat so serve immediately

03 -

Use a cast iron skillet if you have one since it retains heat beautifully and goes straight to the table
A splash of harissa or harissa paste in the tomato sauce adds incredible depth
If your sauce is too acidic add a pinch of sugar to balance it out