Shakshuka Skillet with Flatbread
Eggs poached in a vibrant tomato sauce spiked with garlic and cumin, served with warm flatbread and fresh orange juice. A rustic Mediterranean breakfast that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 310
- Protein
- 12g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cloves, minced garlic
- ½ tsp cumin
- 4 large eggs
- 2 pieces flatbread
- 2 tbsp, chopped fresh cilantro or parsley
Instructions
- 1
Heat 1 tbsp olive oil in a 10-inch skillet over medium. Add garlic and cook 30 seconds until fragrant.
- 2
Pour in tomatoes with cumin and a pinch of salt. Simmer 4 minutes until slightly thickened.
- 3
Make 4 small wells in the sauce. Crack an egg into each well, cover, and cook until whites set.
- 4
While eggs cook, warm flatbread in a dry skillet or over a gas flame until pliable, 1-2 minutes.
- 5
Sprinkle cilantro over eggs. Drizzle with 1 tsp olive oil and crack fresh black pepper on top.
- 6
Serve skillet hot with warm flatbread on the side and orange juice.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- second skillet or gas flame (for flatbread)
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