Shakshuka with Yogurt & Cherry Tomatoes
Eggs poached in spiced tomato sauce with roasted cherry tomatoes and a dollop of cooling yogurt. Ready in 15 minutes, perfect for any meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 tbsp olive oil
- 1.5 cups cherry tomatoes
- 1 can (14.5 oz) canned crushed tomatoes
- 4 whole eggs
- ½ cup Greek yogurt
- ½ tsp cumin (or Italian seasoning)
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high until shimmering, about 1 minute.
- 2
Add cherry tomatoes and cook until they start to blister and soften, 3-4 minutes.
- 3
Stir in crushed tomatoes and cumin, then simmer uncovered for 3 minutes until slightly thickened.
- 4
Make four small wells in the sauce and crack an egg into each, keeping yolks intact.
- 5
Cover the skillet and cook over medium heat until whites set but yolks still jiggle, 4-5 minutes.
- 6
Top with dollops of Greek yogurt and a pinch of salt and pepper, then serve straight from the skillet.
Tools you’ll need
- 10-inch skillet with lid
- spoon
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