Shakshuka — Tomato Egg Skillet with Crusty Bread
Eggs poached in a spiced tomato sauce — a Mediterranean breakfast that feels like dinner. Serve with crusty bread for soaking up the sauce.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- ½ medium onion, diced
- 4 large eggs
- ½ tsp cumin
- 1 loaf or 4 thick slices crusty bread
- 3 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion, cook until soft and translucent, ~4 minutes.
- 2
Stir in cumin, then pour in crushed tomatoes. Simmer uncovered for 5 minutes until sauce thickens slightly.
- 3
Make 4 small wells in the sauce. Crack an egg into each well, spacing them evenly around the pan.
- 4
Cover and simmer over medium-low until egg whites set but yolks still jiggle when gently shaken, ~6 minutes.
- 5
Scatter cilantro or parsley over the top. Season with salt and pepper to taste.
- 6
Serve hot in the skillet with warm crusty bread for soaking.
Tools you’ll need
- 10-inch skillet with lid
- wooden spoon
- cutting board and knife
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