Shakshuka Skillet
A one-pan egg dish with poached eggs nestled in spiced tomato sauce and sautéed vegetables. Eggs cook gently in a warm, aromatic base and are served directly from the skillet.
Ingredients
Method
Dice the onion and bell pepper into bite-sized pieces. Mince the garlic. Measure out paprika, cumin, salt, and pepper.
Heat olive oil in a 10-inch skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant. Add the bell pepper and sauté for 3–4 minutes.
Pour in the canned tomatoes with their liquid. Stir in paprika, cumin, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens slightly.
Create 4 small wells in the sauce by gently pressing the back of a spoon. Crack 1 egg into each well.
Reduce heat to medium-low, cover the skillet, and cook for 5–7 minutes until egg whites are set but yolks remain runny (or adjust to your preference).
Remove from heat. Sprinkle feta cheese and fresh parsley over the skillet. Serve immediately in the skillet or divide into bowls.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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