15-Min Shakshuka
Eggs poached in a quick spiced tomato sauce — breakfast, lunch, or dinner in one skillet. Finish with crusty bread for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 245
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) canned crushed tomatoes
- 1 tsp, combined cumin and paprika (or italian seasoning)
- 4 large eggs
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion and cook, stirring, until softened, about 3 minutes.
- 2
Add minced garlic and cook until fragrant, about 30 seconds. Pour in crushed tomatoes and spice blend.
- 3
Bring to a gentle simmer and cook uncovered for 4 minutes until sauce thickens slightly.
- 4
Crack eggs directly into the sauce, spacing them evenly. Cover the skillet and cook until whites set and yolks are just set or still slightly soft, 3–4 minutes.
- 5
Remove from heat. Season with salt and pepper to taste. Serve directly from the skillet.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- measuring spoons
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