Egg Shakshuka-Lite
Poached Eggs in Spiced Tomato and Onion Sauce
35 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the North African and Middle Eastern classic, this pared-down shakshuka proves you don't need a spice bazaar or fresh herbs to deliver a dinner that's both comforting and scientifically satisfying.
Equipment needed
- large skillet with lid
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and beginning to turn golden, about 8 minutes.
- 02Add paprika, cumin, chili powder, oregano, and garlic powder, and cook for 60 seconds until fragrant.
- 03Pour in the undrained diced tomatoes and add sugar. Stir to combine. Let simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- 04Season the tomato mixture generously with salt and black pepper to taste.
- 05Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into each well.
- 06Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks are still runny, about 7 to 9 minutes.
- 07Uncover and let rest for 2 minutes. Sprinkle with an extra dash of black pepper and serve immediately.
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