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Shakshuka
Eggs poached in spiced tomato sauce. One skillet, all the flavor.
retest scheduled Adapted from NYT Cooking — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté until softened.
- Add garlic, cumin, paprika, and cayenne. Cook until fragrant.
- Pour in crushed tomatoes, salt, and pepper. Simmer until slightly thickened.
- Make 6 wells in the sauce. Crack an egg into each well.
- Cover and cook until egg whites are set but yolks are still runny.
- Top with feta and fresh herbs. Serve immediately from the skillet with crusty bread.
Notes
- Yolk doneness: 5-6 minutes for runny, 8-10 for set. Cover traps steam and cooks tops of eggs.
- Spice level: Cayenne is optional. Harissa paste is a more authentic addition.
- Add-ins: Chorizo, merguez, or crispy chickpeas for protein.
- Feta: Not traditional but common. Goat cheese works too.
- The bread: Non-negotiable. You need something to soak up the sauce.
Adapted from NYT Cooking