shakshuka
eggs poached in spiced tomato, best eaten with too much bread.
- prep
- 10 min
- cook
- 25 min
- total
- 35 min
- serves
- 3 to 4
the byte
my favorite thing to make when someone stays over. it's a breakfast, a dinner, and a reason to buy good bread — all in one pan.
ingredients
- 3 tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, sliced
- 2 tsp sweet paprika
- 1½ tsp ground cumin
- ¼ tsp cayenne
- 1 (28 oz) can whole peeled tomatoes, crushed
- 1 tsp kosher salt
- 5 large eggs
- ½ cup crumbled feta
- parsley, warm bread, olive oil to finish
let's make it
- 01
heat the oil in a skillet over medium. cook the onion and pepper with a pinch of salt for 10 minutes until soft and starting to color.
- 02
add the garlic and spices and cook 1 minute until fragrant.
- 03
add the tomatoes and salt. simmer 10–12 minutes until thick enough to hold a spoon's path.
- 04
make wells with the back of a spoon and crack an egg into each. cover and cook 6–9 minutes, until the whites are set and the yolks still wobble.
- 05
scatter feta and parsley, drizzle with olive oil, and bring the pan to the table with bread.
byte notes
- — the sauce should be thick before the eggs go in — watery sauce means sad, spread-out eggs.
- — sauce keeps 4 days in the fridge; reheat and add fresh eggs.
- — harissa instead of cayenne is a very good idea.
watch it
the video lives on instagram & tiktok
