10-Min Shakshuka with Crispy Bread
Eggs poached in a spiced tomato sauce, served with toasted bread and a side salad. One skillet, 10 minutes—breakfast that feels like a restaurant dish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 14g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- 4 large eggs
- ¼ medium, diced red onion
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 4 slices crusty bread (for serving)
Instructions
- 1
Heat oil in a 10-inch skillet over medium. Add diced red onion and cook for 2 minutes until softened.
- 2
Pour in crushed tomatoes. Stir in cumin, cayenne, salt, and pepper. Simmer for 2 minutes until slightly thickened.
- 3
Make 4 small wells in the sauce. Crack an egg into each well. Cover and simmer until whites set but yolks jiggle, ~3–4 minutes.
- 4
While eggs cook, toast bread until golden and crispy. Serve shakshuka in the skillet or spooned into bowls.
- 5
Serve with toasted bread and a side salad. Drizzle extra sauce over the bread.
Tools you’ll need
- 10-inch skillet with lid
- spoon (for poaching wells)
- toaster or toaster oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
