15-Min Shakshuka with Crispy Bread
Eggs baked into a quick tomato sauce spiked with garlic and cumin, topped with crispy bread for dipping. One skillet, total hands-on time under 10 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) canned crushed tomatoes
- ½ tsp cumin
- 4 large eggs
- 2 slices sliced bread
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high until shimmering, about 1 minute.
- 2
Add garlic and cook for 30 seconds until fragrant, then add crushed tomatoes and cumin.
- 3
Simmer the sauce for 3 minutes, stirring once. Season with salt and pepper to taste.
- 4
Make 4 small wells in the sauce and crack an egg into each, spacing them evenly.
- 5
Cover the skillet and cook for 3–4 minutes until egg whites set but yolks still jiggle slightly.
- 6
Toast the bread slices in a dry skillet or toaster until golden and crispy, about 2 minutes.
- 7
Slide the skillet off heat. Serve shakshuka hot with crispy bread for dipping.
Tools you’ll need
- 10-inch skillet with lid
- toaster or second skillet
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