Shakshuka: Eggs in Spiced Tomato Sauce

Ingredients

• 2 tbsp olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp red pepper flakes
• 14 oz canned crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp salt
• ¼ tsp black pepper
• 4 whole large eggs
• 2 tbsp fresh cilantro or parsley, chopped

Instructions

1. 1

   Heat olive oil in a 10-inch skillet or shallow pan over medium heat. Add diced onion and sauté for 4–5 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add minced garlic and cook for 30 seconds until fragrant, stirring constantly. Stir in cumin, paprika, and red pepper flakes, and cook for another 30 seconds to bloom the spices.

3. 3

   Add crushed tomatoes, tomato paste, salt, and black pepper; stir well. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.

4. 4

   Using the back of a spoon, make 4 shallow wells in the tomato sauce, spacing them evenly around the pan. Carefully crack one egg into each well.

5. 5

   Reduce heat to medium-low, cover the pan with a lid or foil, and cook for 5–7 minutes until the egg whites are set but the yolks remain soft and runny. The whites should turn opaque and firm to the touch.

6. 6

   Remove from heat and sprinkle fresh cilantro or parsley over the top. Serve directly from the pan with warm pita bread, crusty bread, or a simple salad on the side.

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