Description
This Hearty Shakshuka recipe offers a flavorful and comforting North African-inspired dish featuring eggs poached in a spiced tomato sauce. Perfect for breakfast, brunch, or any meal, it combines aromatic spices with fresh ingredients to create a wholesome, easy-to-make skillet meal that serves three.
Ingredients
Scale
Base
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (6 ounces)
- ½ teaspoon sea salt (divided)
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes (¼ teaspoon for less spice)
- 26 ounces Pomi chopped tomatoes (undrained)
- ¼ teaspoon black pepper
Eggs and Garnish
- 6 medium eggs
- Pinch of salt and pepper for eggs
- 2 tablespoons cilantro or parsley, chopped
Instructions
- Heat the oil: Warm 2 tablespoons of extra-virgin olive oil in a large, heavy skillet like a 12-inch cast-iron pan over medium-high heat until hot.
- Cook onions: Add the chopped onion and half of the sea salt (¼ teaspoon) to the skillet. Stir frequently and sauté until the onions turn golden, about 5 minutes.
- Add spices and garlic: Reduce heat to medium and stir in minced garlic, paprika, ground cumin, and red pepper flakes. Cook while stirring for 30 seconds to release the spices’ aromas.
- Add tomatoes and seasoning: Pour in the undrained chopped tomatoes, add the remaining ¼ teaspoon sea salt and ¼ teaspoon black pepper. Simmer uncovered for 10 minutes, stirring frequently, until the sauce thickens and flavors meld. Taste and adjust seasoning as desired.
- Poach the eggs: Crack the eggs individually into small bowls. Using the back of a spoon, create wells in the tomato sauce and gently slide each egg into its own well, keeping them spaced evenly. Push sauce edges over the egg whites to prevent spreading.
- Cook the eggs: Lower heat to medium-low. Cook uncovered and undisturbed until egg whites are set and yolks are still soft, about 5 to 10 minutes. Optionally cover briefly to speed cooking but watch carefully to avoid film forming on yolks. Add a splash of water if sauce dries out.
- Finish and serve: Sprinkle the eggs with a pinch of salt and pepper. Garnish with chopped cilantro or parsley and serve warm.
Notes
- Pomi chopped tomatoes can be substituted with any high-quality canned diced tomatoes.
- The level of heat can be adjusted by reducing or increasing red pepper flakes.
- Use a well-seasoned cast-iron skillet for the best results, but any heavy skillet will work.
- Covering the skillet speeds egg cooking but may cause a milky film on yolks; watch carefully.
- Adding a splash of water if the sauce thickens too much helps maintain desired consistency.
Keywords: shakshuka, poached eggs, tomato sauce, North African, breakfast recipe, vegetarian, skillet meal, spicy tomato eggs