How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce

By Serious Eats · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large skillet over high heat until shimmering. Add the onion, red pepper and chili in an even layer and cook without stirring until the bottom is deeply browned and charring in spots, about 6 minutes. Stir and repeat, then keep cooking until fully softened and spottily charred, about 10 minutes in total.
2. Add the garlic and cook, stirring, for about 30 seconds until fragrant. Add the paprika and cumin and stir for about 30 seconds until fragrant.
3. Immediately add the crushed tomatoes and stir. Lower the heat to a bare simmer and cook for 10 minutes. Season with salt and pepper, then stir in half of the cilantro or parsley.
4. Make a well near the edge of the pan and crack an egg into it. Spoon some sauce over the edges of the white to partly cover it, leaving the yolk exposed. Repeat with the remaining five eggs spaced around the pan.
5. Lightly season the eggs with salt, cover, and cook on the lowest heat until the whites are barely set and the yolks still runny, 5 to 8 minutes.
6. Sprinkle with the remaining cilantro or parsley and any optional toppings. Serve right away with crusty bread.

Summarized from Serious Eats's video. Watch it for the details.

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