Shakshuka — Baked Eggs in Tomato Sauce
Spiced tomato sauce bubbling in a skillet with eggs nestled on top and baked until whites set but yolks stay runny. Tear crusty bread and dip into the rich, tangy sauce — total comfort on a plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 14 oz can canned crushed tomatoes
- 4 large eggs
- 1 small loaf, sliced crusty bread
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium heat. Add diced onion and sauté until softened and translucent, about 4 minutes.
- 2
Add minced garlic and cook for 30 seconds until fragrant, then pour in crushed tomatoes with a pinch each of salt and pepper.
- 3
Simmer the sauce for 5 minutes, stirring occasionally, until it darkens slightly and flavors meld.
- 4
Create four small wells in the sauce with the back of a spoon. Crack an egg into each well.
- 5
Cover the skillet and cook over medium-low heat for 4–5 minutes until egg whites are set but yolks still jiggle when you shake the pan.
- 6
Serve the skillet hot with sliced bread alongside for dipping into the sauce and breaking the runny yolks.
Tools you’ll need
- 10-inch skillet with lid
- cutting board
- knife
- wooden spoon
- small bowl or cup for cracking eggs
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