Shakshuka

From the kitchen of Carly

Eggs poached in a spiced tomato sauce, scattered with feta, eaten straight from the pan with bread for scooping. Brunch when you have people over, dinner when you don't. Cover the pan tight when the eggs go in. Steam is what cooks the tops without overcooking the yolks.

Shakshuka
Prep
5 min
Cook
20 min
Total
25 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 1 tbspolive oil
  • 2red onions, chopped
  • 1red chili, finely chopped
  • 1 clovegarlic, minced
  • 1 small bunchfresh cilantro, stems and leaves separated
  • 800 gcherry tomatoes, halved (or 1 large can crushed)
  • 1 tbspsugar
  • 4large eggs
  • 1 small handfulfeta, crumbled

Instructions

  1. Heat the olive oil in a wide skillet (one with a lid) over medium heat.

  2. Add the red onions, chili, garlic, and cilantro stems. Cook, stirring, for 5 minutes until soft and fragrant.

  3. Add the cherry tomatoes and the sugar. Season with salt and pepper. Bring to a simmer and cook 8 to 10 minutes, occasionally pressing the tomatoes with a spoon to help them break down. The sauce should be thick enough that a spoon leaves a trail.

  4. Use the back of a spoon to make 4 wells in the sauce. Crack one egg into each well.

  5. Cover the pan and lower the heat. Cook 6 to 8 minutes, until the whites are set but the yolks still wobble. Check at 5 minutes if you like jammy yolks.

  6. Scatter the cilantro leaves and crumbled feta over the top.

  7. Bring the whole pan to the table. Serve with crusty bread for scooping.

Substitutions
  • feta to labneh, queso fresco, or skip entirely. Feta is the classic. Labneh is creamier; queso fresco is milder. The dish works without cheese too.
  • fresh cilantro to fresh parsley or basil. Use what you have. Cilantro haters get parsley.
  • cherry tomatoes to 1 large can (28 oz) crushed tomatoes. Faster, equally good. Skip the simmering-to-break-down step and go straight to thickening.

Pairs well with: Warm pita, sourdough, or thick toast for scooping, Sliced avocado on the side, salt and lime, A pot of strong coffee or fresh-squeezed orange juice

Adapted from TheMealDB.