Egg-cellent Adventure
Baked Eggs in Spiced Tomato and Onion Sauce with Crusty Bread
40 minutes
Serves 4
DinnerMiddle EasternGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Shakshuka is the Middle Eastern answer to the question, 'How do I make dinner out of eggs?' Tonight, you'll master how to poach eggs directly in a bubbling, aromatic tomato-onion sauce and discover why every pan sauce wants a little bit of crusty bread action.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat.
- 02Add the diced onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 7 minutes.
- 03Stir in the garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook until fragrant, about 1 minute.
- 04Pour in the can of diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pan. Simmer for 10 minutes, uncovered, until the sauce thickens slightly.
- 05Taste and season the sauce with salt and pepper.
- 06Make four small wells in the sauce with the back of a spoon. Crack one egg into each well.
- 07Reduce heat to low. Cover and cook until the egg whites are set but the yolks are still runny, 7 to 10 minutes.
- 08Uncover and sprinkle crumbled feta and chopped parsley over the skillet.
- 09Serve immediately, spooning eggs and sauce onto plates alongside slices of toasted crusty bread for dipping.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.