Eggs in Tomato Sauce (Shakshuka)

1. 1
   saute · ~6 min

   Sauté the onion and garlic.

   1.Heat olive oil in a cast iron skillet over medium heat.

   2.Add chopped onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and cook until fragrant (1 min).

   TIPKeep the heat at medium so the garlic doesn't burn and turn bitter.
2. 2
   saute · ~5 min

   Cook the bell pepper and spices.

   1.Add diced bell pepper and cook until slightly softened (3-4 min).

   2.Stir in cumin powder, paprika, and red chili powder.

   3.Cook the spices, stirring constantly, until deeply fragrant (1 min).

   TIPBlooming the spices in oil wakes up their flavor — don't skip this step.
3. 3
   simmer · ~15 min

   Simmer the tomato sauce.

   1.Add chopped tomatoes, salt, black pepper, and sugar to the pan.

   2.Crush the tomatoes gently with the back of a spoon as they cook.

   3.Bring to a simmer, then reduce heat to low and cook uncovered (12-15 min).

   4.Stir occasionally until the sauce is thick and the oil begins to separate.

   TIPThe sauce is ready when you can pull a spoon through and it holds its shape — too loose and the eggs will sink.
4. 4
   steam · ~7 min

   Poach the eggs in the sauce.

   1.Make 4 small wells in the thickened sauce with the back of a spoon.

   2.Crack an egg into each well, keeping the yolks intact.

   3.Cover the skillet with a lid and cook on low heat (5-7 min).

   4.Cook until egg whites are set but yolks are still runny.

   TIPFor evenly cooked eggs, the pan needs a tight-fitting lid to trap steam and set the tops.
5. 5
   garnish

   Garnish and serve hot.

   Remove from heat. Scatter crumbled feta cheese and chopped coriander leaves over the top. Serve immediately straight from the skillet with warm crusty bread for scooping.

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