Eggstreme Makeover: Shakshuka Edition
North African-inspired poached eggs in spiced tomato and onion sauce
40 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
If your eggs are tired of being scrambled, let’s give them a new life simmering in a savory, spiced tomato sauce. This recipe borrows from North African and Middle Eastern kitchens, making dinner feel like a globe-trotting adventure, no passport required.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat.
- 02Add the diced onion and cook for 6 to 8 minutes, stirring occasionally, until golden and soft.
- 03Sprinkle in the paprika, cumin, chili powder, oregano, garlic powder, and cayenne. Stir for 30 seconds until fragrant.
- 04Pour in the canned diced tomatoes with their juices, add the sugar, and stir to combine. Season generously with salt and black pepper.
- 05Add the water and bring the mixture to a simmer. Reduce heat to medium-low and cook uncovered for 15 minutes, or until the sauce thickens slightly. Stir occasionally to prevent sticking.
- 06Taste and adjust salt and pepper as needed.
- 07Use a spoon to make four small wells in the sauce. Crack one egg into each well, spacing them evenly.
- 08Cover the skillet and cook for 6 to 9 minutes, until the egg whites are just set but yolks are still runny.
- 09Remove from heat and let sit uncovered for 2 minutes to finish setting the eggs.
- 10Serve immediately, spooning eggs and sauce into shallow bowls. Top with extra black pepper if you’re feeling bold.
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