Recipe
Skillet Shakshuka with Sweet Peppers
Eggs gently cooked in a thick tomato and pepper sauce, finished with parsley. This one-pan method builds flavor by softening the vegetables first and reducing the sauce before the eggs go in.
- Prep
- 12 minutes
- Cook
- 25 minutes
- Total
- 37 minutes
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- North African-inspired
Ingredients
Step-by-Step Instructions
- 1
Heat the olive oil in a wide skillet over medium heat. Add the onion and pepper; cook for 7 to 8 minutes, stirring, until softened and lightly golden.
- 2
Add the garlic, cumin, and paprika. Stir for about 30 seconds, just until fragrant, so the spices do not burn.
- 3
Pour in the crushed tomatoes and add the salt. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens enough to leave a brief trail when a spoon crosses the pan.
- 4
Make four shallow wells in the sauce. Crack an egg into each well. Cover the skillet and cook over low heat for 5 to 8 minutes, checking often, until the whites are set and the yolks are cooked to your preference.
- 5
Remove from the heat, scatter parsley over the pan, and serve warm. Spoon sauce and one egg onto each plate.
Cooking Tips
- Use a wide skillet so the eggs have space and cook evenly.
- If the sauce becomes too thick before you add the eggs, stir in a few tablespoons of water.
- For firmer yolks, leave the lid on a little longer and check the eggs frequently.
- Serve with bread to scoop up the sauce; keep it separate until eating so it stays crisp.