Eggs in a Tangled Web
Shakshuka-Style Tomato Poached Eggs with Onion
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by North African and Mediterranean shakshuka, this dish celebrates the holy trinity of eggs, tomatoes, and onions. Tonight you’ll wrangle a savory, one-pan dinner that’s equal parts hearty and humble.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add sliced onion and a pinch of salt, then cook, stirring often, until deeply softened and golden, about 10 minutes.
- 02Stir in cumin, paprika, oregano, chili powder, and garlic powder. Cook for 1 minute until fragrant, stirring constantly.
- 03Add the can of diced tomatoes with all their juices, plus sugar and a few grinds of black pepper. Bring to a gentle simmer and let bubble for 10 minutes, stirring occasionally, until thickened.
- 04Taste and adjust salt and pepper as needed.
- 05Using the back of a spoon, make 6 small wells in the sauce. Crack an egg into each well.
- 06Reduce heat to low, cover the skillet, and cook until eggs are just set to your liking, 6 to 8 minutes.
- 07Serve straight from the skillet, making sure each serving gets plenty of sauce and an egg or two. Spoon up with crusty bread if you have it, but honestly, a fork will do just fine.
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