35 minutes
A delicious and flavorful skillet dish featuring spiced tomatoes and perfectly cooked eggs. Best served with crusty bread.
tablespoons
Medium Onion, thinly sliced
each
Large Red Pepper, thinly sliced
each
Fresh Small Hot Chile, thinly sliced
each
Garlic, thinly sliced
cloves
Sweet Hungarian Or Smoked Spanish Paprika
tablespoons
Whole Or Ground Cumin Seed
teaspoons
Whole Peeled Tomatoes, crushed
0 oz
to taste
to taste
Flat Leaf Parsley, minced
0 oz
each
Sliced Oil-cured Black Olives, optional
to taste
Feta Cheese, optional
to taste
Artichoke Hearts, optional
to taste
Crusty Bread, for serving
to taste
1. Heat Olive Oil and Add Vegetables
In a large, deep skillet or straight-sided sauté pan, heat 3 tablespoons of extra-virgin olive oil over medium-high heat until it begins to shimmer. Add the thinly sliced onion, red pepper, and chile to the skillet. Let them cook undisturbed for about 6 minutes to allow the vegetables to char and caramelize, which will enhance their flavor. Stir them and continue cooking for another 4 minutes until they are deeply browned and beginning to char.
2. Add Garlic and Spices
Next, add the thinly sliced garlic to the skillet and stir for about 30 seconds until it becomes fragrant. Then, add 1.5 tablespoons of sweet Hungarian or smoked Spanish paprika and 2 teaspoons of cumin seed, stirring for another 30 seconds to release their aromas.
3. Add Tomatoes and Simmer
Pour in the crushed tomatoes and stir them into the vegetable mixture. Reduce the heat to medium-low and let the sauce simmer for about 10 minutes. This lets the flavors meld together beautifully. Season the sauce with kosher salt and freshly ground black pepper to taste, and stir in half of the minced cilantro or parsley.
4. Add Eggs and Cook
With a large spoon, make six small wells in the tomato mixture. Crack an egg into each well and season them lightly with salt. Cover the skillet and reduce the heat to low. Cook the eggs for 5 to 8 minutes until the whites are just barely set and the yolks remain runny. This gentle cooking method ensures the eggs are perfectly cooked.
5. Finish and Serve
To serve, sprinkle the remaining cilantro or parsley over the top. If desired, add sliced oil-cured black olives, crumbled feta cheese, and/or artichoke hearts. Drizzle a bit more olive oil and serve the skillet dish with crusty bread to mop up the delicious sauce.
This core recipe typically includes poached eggs in a sauce of tomatoes, chili peppers, onions, and a variety of spices such as cumin, paprika, and cayenne pepper. Garnished with fresh herbs like parsley or cilantro.
Add slices of spicy chorizo sausage and kidney or black beans to the tomato sauce for a hearty, protein-packed meal. This gives the dish a Spanish or Mexican twist.
. Swap out classic cumin and paprika for garam masala or curry powder to give it an Indian twist. . Use a blend of za'atar and sumac for a Middle Eastern flavor profile. . Add a touch of Chinese five-spice and a dash of soy sauce for an Asian-inspired variant.
Similar to Shakshuka but typically with fewer spices and the addition of Italian herbs like basil or oregano, sometimes with capers or olives for an extra kick. Serve with grated Parmesan or pecorino cheese on top.
. Crumble cooked chorizo or Italian sausage into the tomato sauce for added protein and spice. . For a vegetarian protein boost, add chickpeas or black beans to the skillet. . Incorporate shredded rotisserie chicken for a heartier dish.
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