Spiced Tomato and Egg Shakshuka

Name: Spiced Tomato and Egg Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 2 tbsp olive oil; 1 pcs onion (large, diced); 1 pcs red bell pepper (large, diced); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp smoked paprika; 1 pinch red chili powder; 6 pcs tomato (large, ripe, diced); 2 tbsp tomato paste; 0.5 tsp salt; 1 pinch black pepper; 0.25 cup water; 4 pcs egg (large); 0.25 cup feta cheese (crumbled); 2 tbsp parsley (fresh, chopped)

RATING

4.6/5(192)

TASTE SCORE

9/10

Eggs gently poached in a smoky, cumin-spiced tomato and bell pepper sauce. This one-pan dish comes together in under 30 minutes, with warm spices and a hint of chili that make it a perfect brunch centerpiece or quick weeknight dinner. Scoop it up with crusty bread.

PREP

10m

COOK

20m

SERVES

1 CUP

218 cal

SERVINGS

METHOD · 5 STEPS

saute · ~6 min
Sauté the onion and bell pepper.
1.Heat olive oil in a large skillet over medium heat.
2.Add diced onion and bell pepper. Cook until softened, about 5 minutes.
3.Stir in minced garlic and cook until fragrant, 1 minute.
TIPKeep the heat at medium to avoid burning the garlic.
saute · ~1 min
Bloom the spices.
1.Add cumin powder, smoked paprika, and red chili powder.
2.Stir constantly and cook for 30 seconds until fragrant.
simmer · ~10 min
Cook the tomato sauce.
1.Add diced tomatoes, tomato paste, salt, and black pepper.
2.Pour in the water and stir well.
3.Bring to a simmer and cook until the sauce thickens, about 10 minutes.
TIPThe sauce is ready when it pulls away from the center of the pan when stirred.
simmer · ~6 min
Poach the eggs in the sauce.
1.Make 4 small wells in the sauce with a spoon.
2.Crack one egg into each well.
3.Cover the skillet and simmer over low heat until egg whites are set but yolks are runny, 5 to 7 minutes.
TIPFor firmer yolks, cook an additional 2 minutes.
garnish
Garnish and serve.
1.Remove from heat and sprinkle crumbled feta cheese on top.
2.Scatter fresh chopped parsley over the dish.
3.Serve immediately directly from the skillet.
TIPScoop the sauce and eggs onto warm plates so the yolks stay runny.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Bloom the spices in oil for 30 seconds to deepen their smoky, earthy flavors.
2
Use ripe, in-season tomatoes for a naturally sweeter and richer sauce.
3
Crack each egg into a small bowl first, then slide it into its well to avoid broken yolks.
4
Simmer the sauce until it thickens and pulls away from the pan center; this prevents watery eggs.
5
For perfectly runny yolks, cook covered over low heat and check after 5 minutes.
6
Let the shakshuka rest off the heat for 1 minute before serving to set the eggs gently.

RECIPE VARIATIONS