Eggs in Tomato Chaos
Shakshuka-Style Stewed Eggs with Onions and Spices
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Let’s take a Mediterranean detour with a riff on shakshuka, using pantry-only tricks to coax surprising depth from humble eggs, a can of tomatoes, and onions. You’ll learn why blooming spices is the kitchen equivalent of turning the volume up to 11.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat.
- 02Add the diced onion and sauté until soft and starting to brown, about 8 minutes.
- 03Sprinkle in the paprika, cumin, oregano, chili powder, garlic powder, onion powder, and cayenne. Cook for 1 minute, stirring constantly.
- 04Pour in the can of diced tomatoes with their juices. Add the sugar and a generous pinch each of salt and black pepper. Stir to combine.
- 05Simmer the mixture uncovered, stirring occasionally, until slightly thickened, about 12 minutes.
- 06Taste and adjust salt and pepper. Make 8 small wells in the sauce. Crack an egg into each well.
- 07Cover the skillet and cook until the eggs are just set but still have runny yolks, 6 to 8 minutes.
- 08Serve hot, spooning sauce and eggs onto plates. Give one last grind of black pepper if desired.
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