Easy Shakshuka
Eggs poached in wells made directly in a simmered tomato and pepper sauce — spiced with cumin and paprika, covered just until the whites set.
Ingredients
Instructions
Saute the onion and bell pepper slowly until properly soft and slightly sweet.
Take your time with this step rather than rushing it over high heat.
Add the crushed tomatoes and spices and simmer for 10 minutes until the sauce thickens enough to hold its shape rather than running thin.
Make small wells in the thickened sauce, crack an egg into each, then cover the pan and cook just until the whites are set but the yolks are still soft, covering traps the steam that cooks the tops of the eggs evenly.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.