Shakshuka — Eggs in Tomato Sauce with Bread
Silky poached eggs nestle in spiced tomato sauce — the Mediterranean breakfast that feels fancy but takes 15 minutes. Serve with crusty bread for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 13g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- ½ medium onion, diced
- 4 large eggs
- ½ tsp cumin
- 1 loaf (for serving) crusty bread
- ¼ tsp hot sauce or chili flakes
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion and cook until soft, ~4 minutes.
- 2
Pour in tomatoes, add cumin and chili flakes, then stir. Simmer until slightly thickened, ~4 minutes.
- 3
Make 4 shallow wells in the sauce. Crack an egg into each well without breaking the yolk.
- 4
Cover the skillet and cook over medium until whites are set but yolks still jiggle, ~4 minutes.
- 5
Remove from heat. Season with salt and pepper, then tear bread and serve alongside.
Tools you’ll need
- 10-inch nonstick skillet with lid
- wooden spoon
- small bowl for cracking eggs
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