Shakshuka — Eggs in Spiced Tomato Sauce
Eggs poached in a garlicky, spiced tomato sauce with crusty pita for dipping. Ready in 15 minutes—a show-stopping breakfast or light dinner that looks way more complicated than it is.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 1 pint cherry tomatoes
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 4 large eggs
- 2 rounds pita bread
- ½ tsp each paprika and cumin
Instructions
- 1
Warm olive oil in a 10-inch skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 2
Add cherry tomatoes, paprika, and cumin. Cook 4 minutes, stirring, until tomatoes soften and release juice.
- 3
Make 4 small wells in the sauce with the back of a spoon. Crack an egg into each well.
- 4
Cover and cook 4–5 minutes until egg whites set but yolks still jiggle slightly.
- 5
Warm pita bread in a dry skillet or over a flame until soft and pliable, about 1 minute per side.
- 6
Slide the skillet off heat. Serve immediately with pita for scooping and dipping.
Tools you’ll need
- 10-inch skillet or shallow pan with lid
- wooden spoon
- dry skillet or gas burner (for pita warming)
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