Eggcetera, Eggcetera
Spiced Tomato and Onion Shakshuka-Style Eggs
35 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by North African and Mediterranean kitchens, this stovetop dinner turns humble eggs, tomatoes, and onions into a vibrant skillet meal. Along the way, you'll practice poaching eggs directly in a robustly spiced sauce, one-pan, pure dinner magic.
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 translucent and just starting to brown, about 8 minutes.
- 02Stir in paprika, cumin, oregano, garlic powder, and chili powder. Toast the spices with the onion for 1 minute, stirring constantly.
- 03Pour in the entire can of diced tomatoes, including juices. Add the sugar and a generous pinch of salt and black pepper. Stir well and bring to a simmer.
- 04Reduce heat to medium-low. Let the sauce simmer uncovered for 10 to 12 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust salt or sugar as needed.
- 05Using the back of a spoon, make 8 small wells in the sauce. Crack an egg into each well.
- 06Cover the skillet and cook until egg whites are set but the yolks remain runny, about 6 to 8 minutes.
- 07Season the eggs with a bit more salt and black pepper. Serve the skillet hot, straight from the pan.
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