Egg Caucus
Shakshuka-Inspired Eggs Simmered in Spiced Tomato-Onion Sauce
40 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This North African–Middle Eastern classic turns your eggs, onions, and canned tomatoes into a boldly spiced one-pan dinner. You’ll learn how to nest eggs into a simmering sauce for just-set perfection.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 8 minutes.
- 02Stir in paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- 03Add the canned diced tomatoes with their juices, salt, black pepper, and sugar. Stir well. Pour in the water and bring to a simmer.
- 04Simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 05Taste and adjust seasoning if needed.
- 06Use the back of a spoon to make 8 small wells in the sauce. Crack an egg into each well.
- 07Cover the pan and cook on low heat for 7 to 10 minutes, until egg whites are set and yolks are still a little runny.
- 08Remove from heat, let rest uncovered for 2 minutes, then serve straight from the pan.
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