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Cozy Shakshuka: One-Pan Tomato & Egg Skillet

A delicious and nutritious one-pan dish featuring poached eggs in a zesty tomato sauce, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Middle Eastern, North African
Calories: 300
Ingredients Method Notes

Ingredients
  

For the shakshuka
  • 2 tablespoons olive oil For cooking
  • 1 piece onion, diced
  • 1 piece red bell pepper, diced Can substitute with green pepper
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes Canned tomatoes
  • 4 large eggs
  • to taste Salt and pepper For seasoning
For garnish
  • to taste Fresh parsley, chopped
  • to taste Feta cheese, crumbled Optional; can substitute with Halal-friendly cheese

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Add the diced onion and bell pepper to the skillet, cooking for about 5-7 minutes until softened.
  3. Add minced garlic, ground cumin, and smoked paprika, stirring for another minute.
  4. Incorporate the diced tomatoes, stirring and letting simmer for about 5-10 minutes until thickened.
  5. Reduce the heat to low and create 4 wells in the tomato sauce.
  6. Gently crack the eggs into the wells and season with salt and pepper.
  7. Cover the skillet and cook for about 5-7 minutes, or until the eggs reach your desired doneness.
  8. Garnish with fresh parsley and crumbled feta before serving directly from the skillet.

Notes

Avoid overcooking the eggs to retain a runny yolk. Store leftovers in an airtight container for up to 3 days or freeze without eggs.