Shakshuka Sunrise
Tomato-Poached Eggs in a Smoky Spiced Breakfast Skillet
30 minutes
Serves 4
BreakfastAmerican
Herb's take
This all-American shakshuka balances robust tomatoes with a breakfast-friendly kick. You’ll master egg-poaching right in the sauce, learning why gentle heat and timing are the chef’s best friends.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened and starting to brown, about 5 minutes.
- 02Add garlic; cook 1 minute until fragrant.
- 03Stir in diced tomatoes, smoked paprika, cumin, cayenne, kosher salt, black pepper, and sugar. Simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 12 minutes.
- 04Taste sauce and adjust seasoning if needed. Using a spoon, make 4 small wells in the sauce.
- 05Crack an egg into each well. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are still runny, 6 to 8 minutes.
- 06Remove pan from heat. Sprinkle feta and chopped parsley over the top.
- 07Serve immediately, spooning eggs and sauce onto crusty bread.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.