Shakshuka Breakfast Skillet
Eggs baked in spiced tomato sauce with crispy-edged whites and runny yolks. Serve with warm pita, hummus, and yogurt for a complete Middle Eastern breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 12g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- ½ medium yellow onion, diced
- 1 tsp cumin
- ½ tsp paprika
- 4 whole large eggs
- 2 pieces pita bread, for serving
Instructions
- 1
Heat oil in a 10-inch skillet over medium. Add diced onion and cook until softened, about 4 minutes.
- 2
Stir in cumin and paprika, cook until fragrant, about 30 seconds.
- 3
Pour in crushed tomatoes and a pinch of salt. Simmer until sauce thickens slightly, 5–6 minutes.
- 4
Make 4 small wells in the sauce. Crack one egg into each well, keeping yolks intact.
- 5
Cover and cook until egg whites just set but yolks still jiggle, 4–5 minutes.
- 6
Warm pita bread. Serve shakshuka hot with pita for dipping and yogurt sauce on the side.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
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.
