Eggs Machka
Spiced Tomato-Onion Skillet Bake
40 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by the flavors of North Africa, this baked egg skillet marries pantry spices with a deeply savory tomato-onion base. You’ll learn why blooming powdered spices matters for flavor and how to bake eggs until perfectly set.
Equipment needed
- oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375 degrees F.
- 02Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook until softened and golden, about 6–8 minutes.
- 03Add cumin, paprika, and garlic powder. Stir constantly for 45 seconds until fragrant.
- 04Pour in the can of diced tomatoes with their juice. Add sugar, salt, black pepper, and water. Stir to combine.
- 05Simmer the sauce uncovered for 10–12 minutes, stirring occasionally, until thickened and the onions are meltingly tender.
- 06Taste and adjust salt or pepper if needed. Remove from heat.
- 07With the back of a spoon, make six shallow wells in the sauce. Crack one egg into each well.
- 08Transfer the skillet to the oven and bake for 10–13 minutes until egg whites are just set and yolks remain runny.
- 09Remove from oven and let rest for 2 minutes before serving.
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