Shakshuka
Eggs poached directly in a thick, cumin-and-paprika spiced tomato and pepper sauce. Everything happens in one skillet, and the dish goes to the table in the pan.
- 1
Heat the olive oil in a 12-inch skillet over medium. Add the onion and bell pepper and cook, stirring occasionally, until soft and starting to brown at the edges, 8 to 10 minutes.
- 2
Stir in the garlic, cumin, paprika, and cayenne and cook 1 minute, just until fragrant.
- 3
Add the crushed tomatoes and their juice along with the salt. Simmer, stirring now and then, until the sauce thickens enough to hold a trail behind a spoon, about 8 minutes.
- 4
Make six shallow wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs lightly.
- 5
Cover the pan and cook over low heat until the whites are completely set and opaque and the yolks are still soft, 5 to 7 minutes.
- 6
Scatter the parsley over the top and serve straight from the pan.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand
- 3/4 teaspoon salt
- 6 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium. Add the onion and bell pepper and cook, stirring occasionally, until soft and starting to brown at the edges, 8 to 10 minutes.
- 2
Stir in the garlic, cumin, paprika, and cayenne and cook 1 minute, just until fragrant.
- 3
Add the crushed tomatoes and their juice along with the salt. Simmer, stirring now and then, until the sauce thickens enough to hold a trail behind a spoon, about 8 minutes.
- 4
Make six shallow wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs lightly.
- 5
Cover the pan and cook over low heat until the whites are completely set and opaque and the yolks are still soft, 5 to 7 minutes.
- 6
Scatter the parsley over the top and serve straight from the pan.