Classic Shakshuka
A warmly spiced skillet of tender peppers, onions, and tomatoes with eggs gently cooked in the sauce. Serve it with crusty bread for a satisfying vegetarian breakfast, brunch, or dinner.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 large bell pepper
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 28 ounces crushed tomatoes
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 6 large eggs
- 2 tablespoons fresh cilantro
Cooking instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 7 minutes. (about 7 min) — medium heat
- Add the garlic, cumin, and paprika. Cook until fragrant, about 1 minute. (about 1 min) — medium heat
- Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer, then cook uncovered, stirring occasionally, until the sauce thickens and the vegetables are tender, 12 to 15 minutes. (about 15 min) — medium-low heat
- Make 6 wells in the sauce and crack an egg into each well. Cover the skillet and cook until the whites are fully set and the yolks reach your preferred doneness, 5 to 8 minutes. For food safety, use pasteurized eggs if serving the yolks soft, and cook eggs to 160°F (71°C) for fully set yolks. (about 8 min) — medium-low heat
- Garnish with the cilantro and serve hot directly from the skillet. (about 1 min) — warm