Eggs Machka
Middle Eastern-Style Tomato and Onion Shakshuka with Baked Eggs
40 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by the bold, comforting flavors of the Middle East, this shakshuka simmers spiced canned tomatoes with sweet caramelized onions and bakes eggs right on top. The real lesson here: letting simple pantry ingredients transform into something dinner-worthy with a little science and spice.
Equipment needed
- oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375 degrees F.
- 02Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and a generous pinch of salt. Cook, stirring frequently, until the onion is soft and deeply golden, about 10 minutes.
- 03Stir in the ground cumin, paprika, chili powder, cayenne, oregano, and garlic powder. Toast the spices with the onion, stirring constantly, until fragrant, about 1 minute.
- 04Add the canned tomatoes and all their juices, sugar, and a few grinds of black pepper. Stir to combine.
- 05Simmer the tomato-onion mixture uncovered, stirring occasionally, until thickened and rich, about 15 minutes. Taste and add salt and more pepper as needed.
- 06Make four small wells in the tomato mixture with the back of a spoon. Crack one egg into each well, spacing them evenly.
- 07Transfer the skillet to the oven and bake until the egg whites are just set but yolks remain runny, 8 to 12 minutes.
- 08Remove from the oven and let stand 2 minutes before serving. Finish with a final pinch of salt and paprika over the eggs.
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