Weeknight Shakshuka
Eggs gently poached in a cumin and paprika spiced tomato and pepper sauce, finished with feta and herbs. Breakfast for dinner, ready in about 35 minutes from one pan.
Chef's note Breakfast for dinner counts as dinner. The sauce keeps 3 days in the fridge, so make a double batch on Sunday and you're 10 minutes from…
Chef's note Breakfast for dinner counts as dinner. The sauce keeps 3 days in the fridge, so make a double batch on Sunday and you're 10 minutes from eggs on any night. Swap in gluten-free bread and the whole meal is gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp sweet or smoked paprika
- ¼ tsp red pepper flakes
- 1 can crushed tomatoes 28 oz
- ¾ tsp kosher salt
- 6 large eggs
- 2 oz feta crumbled
- 2 tbsp cilantro or parsley chopped
- 4 slices crusty bread toasted, for serving
Steps
Heat 2 tbsp olive oil in a large skillet over medium heat. Cook 1 yellow onion and 1 red bell pepper until soft, 6 to 8 minutes.
Stir in 3 cloves garlic, 1 tsp ground cumin, 1 tsp sweet or smoked paprika and ¼ tsp red pepper flakes for 1 minute, until fragrant. Add 1 can crushed tomatoes and ¾ tsp kosher salt, bring to a simmer, and cook 8 to 10 minutes, until thick enough that a spoon dragged through leaves a trail.
Make shallow wells in the sauce with the back of a spoon and crack 6 large eggs into them, one per well.
Cover and cook over medium-low heat 5 to 8 minutes, until the whites are set and the yolks are still soft. Start checking at 5 minutes; they go from runny to hard fast.
Scatter 2 oz feta and 2 tbsp cilantro or parsley over the top and serve straight from the pan with 4 slices crusty bread for dipping.
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