5-Ingredient Shakshuka Skillet

Shakshuka, often linked to North African kitchens, is eggs gently poached in a spiced tomato sauce. This one-pan skillet blooms cumin and smoked paprika with crushed tomatoes for a fragrant breakfast made for crusty bread.

Serves 3 · 8 min prep · 22 min cook

Estimate for one serving

• 240 cal
• 15g protein
• 14g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• to taste salt and black pepper
• optional for serving fresh cilantro or parsley
• for dipping crusty bread

Instructions

1. 1Heat the olive oil in a 10- or 12-inch skillet over medium heat until it shimmers.
2. 2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Stir in the minced garlic, cumin, and smoked paprika and cook just until fragrant, 30 to 45 seconds.
4. 4Pour in the crushed tomatoes, season with salt and black pepper, and bring the sauce to a gentle simmer.
5. 5Let the tomato mixture bubble uncovered for 8 to 10 minutes, stirring now and then, until it thickens slightly and the flavors concentrate.
6. 6Use the back of a spoon to make six small wells in the sauce.
7. 7Crack one egg into each well, keeping the yolks intact.
8. 8Cover the skillet with a lid and cook over medium-low heat until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
9. 9Remove from heat, scatter fresh herbs over the top if using, and let rest 1 minute.
10. 10Serve straight from the skillet with crusty bread for scooping up the spicy tomato sauce and soft eggs.