Nest of Flavors
Savory Onion-Tomato Shakshuka with a Pantry Twist
35 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by North African shakshuka, this dinner makes the most of canned tomatoes, eggs, and onions, transforming humble staples into a punchy, satisfying skillet meal. You'll learn the magic of spice blooming and the gentle art of poaching eggs in sauce, no fancy gear needed.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is golden and softened, 8 to 10 minutes.
- 02Stir in paprika, cumin, oregano, garlic powder, chili powder, and cayenne. Cook for 1 minute to bloom the spices and release their flavors.
- 03Add the can of diced tomatoes (with all the juice) and sugar. Season with salt and black pepper. Bring to a simmer and cook, stirring occasionally, until thickened to a chunky sauce, 10 to 12 minutes.
- 04Taste and adjust seasoning, adding more salt or sugar if needed to balance acidity.
- 05Use a spoon to make 8 little wells in the sauce. Crack an egg into each well. Sprinkle eggs with a bit more salt and pepper.
- 06Reduce the heat to low, cover the skillet, and cook until the egg whites are set but yolks are still slightly runny, 7 to 10 minutes.
- 07Remove from heat and let rest 2 minutes before serving. Scoop eggs with plenty of sauce into bowls.
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