Shakshuka — Spiced Eggs in Tomato Sauce
Eggs poached in a warm, garlicky tomato sauce spiked with cumin and a pinch of heat. Crusty bread for dipping optional, but honestly necessary.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 9g
Ingredients
- 1 can (14.5 oz) canned crushed tomatoes
- 2 cloves garlic, minced
- ½ tsp cumin
- ¼ tsp red pepper flakes
- 4 large eggs
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Heat 1 tbsp olive oil in a 10-inch skillet over medium. Add garlic and cook until fragrant, about 30 seconds.
- 2
Stir in crushed tomatoes, cumin, red pepper flakes, and a pinch of salt. Simmer for 5 minutes until slightly thickened.
- 3
Make 4 shallow wells in the sauce using the back of a spoon. Crack one egg into each well.
- 4
Cover and simmer 5–7 minutes until egg whites set but yolks still jiggle when the pan shakes.
- 5
Sprinkle fresh cilantro or parsley over the top. Serve straight from the skillet.
Tools you’ll need
- 10-inch skillet with lid
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
