Shakshuka simmers bell peppers tomatoes onion garlic spices to rich sauce, cracks eggs poach bubbly Mediterranean breakfast perfection. Skillet 25 minutes builds flavors eggs set just right runny centers. Brunch star dips warm pita, feeds 4 spicy comfort.
Spicy Shakshuka Eggs
Tomato pepper sauce poached eggs feta crumble. Hearty Mediterranean breakfast, skillet 30 minutes.
Ingredients
Equipment
Method
- All-Clad 12-inch skillet medium heat 2 tbsp olive oil shimmer. Add 1 diced onion 1 diced bell pepper spoon stir 5 minutes soft edges. Add 3 minced garlic 1 tsp cumin 1 tsp paprika ½ tsp flakes stir 1 minute fragrant.
- Pour 28 oz crushed tomatoes 1 tsp salt skillet. Spoon stir boil then simmer low 15 minutes thick spoon trail sauce reduces. Taste spice adjust flakes pinch.
- Spoon make 6 wells sauce. Crack 1 egg each well steady hand yolk center no break. Sprinkle feta around edges. Lid skillet 6-8 minutes whites set yolks jiggle runny.
- Kill heat. Spoon cilantro top green pop. Slice bread warm scoop eggs sauce immediate steaming.
Notes
- Sauce simmer 15 minutes full thick clings eggs no watery slide; peppers onion first builds sweet base spices bloom oil. Fresh tomatoes summer peak sub canned winter.
- Egg wells spoon deep steady crack yolk intact; cold eggs fridge crack clean. Lid traps steam sets whites fast runny center perfect 6 minutes. Overcook hard yolks no dip.
- Feta post-crack melts edges salty pop; goat cheese creamy sub. Harissa paste 1 tsp North African kick. Room temp eggs poach even no shock curl.
- Pita naan essential scoop sauce; make ahead sauce fridge 2 days crack bake fresh. Scale wells bigger skillet feeds 6-8 brunch crowd.
