Simple 30-Minute Shakshuka

1. 1
   saute · ~7 min

   Sauté the onion and bell pepper.

   1.Heat olive oil in a 12-inch skillet over medium heat until shimmering.

   2.Add diced onion and bell pepper. Cook, stirring occasionally, until softened (5-6 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   TIPKeep the heat at medium — the garlic burns quickly and turns bitter if the pan is too hot.
2. 2
   saute · ~1 min

   Bloom the spices.

   1.Stir in cumin powder, red chili powder, and smoked paprika.

   2.Cook, stirring constantly, until spices are fragrant (30-45 sec).

   TIPBlooming dry spices in oil unlocks their full flavor. Don't skip this step.
3. 3
   simmer · ~12 min

   Cook the tomato sauce.

   1.Add diced tomatoes with all their juices, salt, black pepper, and water.

   2.Stir well and bring to a gentle simmer.

   3.Reduce heat to medium-low. Cook uncovered, stirring occasionally, until tomatoes break down and the sauce thickens (10-12 min).

   TIPThe sauce is ready when it's thick enough to hold a well for the eggs without being watery.
4. 4
   steam · ~6 min

   Poach the eggs in the sauce.

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

   2.Crack one egg into each well, spacing them evenly.

   3.Cover the skillet with a lid. Cook until egg whites are set but yolks remain runny (5-6 min).

   TIPFor firmer yolks, cook an additional 2-3 minutes. Don't lift the lid too often — steam is what cooks the eggs.
5. 5
   garnish

   Finish and serve.

   1.Remove skillet from heat. Sprinkle with chopped coriander leaves and drizzle with lemon juice.

   2.Serve immediately, straight from the skillet, with crusty bread for dipping.

Cuisines we love