One Pan Shakshuka (Printable Version)
Eggs poached in a spiced tomato sauce with peppers, onions, and herbs served hot from the skillet.
# Ingredients Required:
→ Vegetables
01 -
1 medium onion, diced
02 -
½ red bell pepper, diced
03 -
1 medium potato, diced
04 -
4 cloves garlic, minced
05 -
Fresh cilantro or parsley for garnish
06 -
1 sliced avocado (optional garnish)
→ Pantry
07 -
2 tbsp vegetable oil
08 -
1 795g can crushed tomatoes
09 -
½ tsp salt, plus more to taste
10 -
½ tsp ground black pepper, plus more to taste
11 -
½ tsp sugar
12 -
½ tsp paprika
13 -
½ tsp ground cumin
→ Dairy (optional)
14 -
Cheese such as feta, parmesan, or mozzarella (optional garnish)
→ Protein
15 -
5-6 large eggs, preferably at room temperature
→ Accompaniments
16 -
Toasted bread for serving
# Guide to Cooking:
01 -
Heat vegetable oil in a skillet over medium heat. Add diced onion, bell pepper, and potato. Cook for 4 to 5 minutes, stirring constantly until softened.
02 -
Incorporate minced garlic and cook until fragrant, approximately 1 minute. Add crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir thoroughly to combine.
03 -
Reduce heat to low, cover, and simmer the sauce for 3 to 4 minutes to meld flavors.
04 -
Use a wooden spoon to create small wells in the sauce. Carefully crack eggs into the wells, seasoning each with salt and pepper. Cover the skillet.
05 -
Cook on low heat for 5 to 8 minutes until egg whites set and yolks reach desired consistency. Garnish with fresh cilantro or parsley and optional avocado or cheese. Serve immediately with toasted bread.
# Extra Suggestions:
01 -
For best results, use eggs at room temperature to ensure even cooking.