One-Pan Shakshuka

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• Pinch of cayenne (optional)
• 1 can (14 oz / 400g) crushed tomatoes
• 4-6 large eggs
• Salt and pepper to taste
• Fresh cilantro or parsley for serving
• Crusty bread for dipping

Instructions

1. Sweat the aromatics. Heat olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium heat. Add the diced onion and bell pepper. Cook for 5-7 minutes until completely softened and the onions are translucent.
2. Bloom the spices. Add the minced garlic, cumin, smoked paprika, and cayenne. Stir constantly for 30 seconds. Cooking the spices in the oil before adding liquid unlocks their fat-soluble flavor compounds.
3. Simmer the sauce. Pour in the crushed tomatoes and season generously with salt and pepper. Turn the heat down to medium-low and let it simmer aggressively for 10 minutes. The sauce needs to thicken—if it's too watery, your eggs will boil instead of poach.
4. Poach the eggs. Use the back of a spoon to press small wells into the thickened tomato sauce. Carefully crack one egg into each well. Cover the pan with a lid and cook for 5-7 minutes. You want the whites completely opaque and set, but the yolks still jiggly and runny.
5. Garnish and serve. Remove from heat immediately. Scatter fresh cilantro or parsley over the top. Serve the skillet directly on the table with thick, crusty bread for dipping into the yolks.

Notes

Critical insight: Do not overcook the eggs. As soon as the egg whites look mostly opaque, take the pan off the heat. The residual heat from the cast iron and bubbling tomato sauce will finish cooking them perfectly by the time you carry it to the table. Hard yolks ruin the dish.

Substitutions: If you don't have crushed tomatoes, you can use whole peeled tomatoes and crush them by hand in the pan. Swap bell pepper for jalapeños if you want aggressive heat.

Storage: Shakshuka doesn't keep well once the eggs are cooked because the yolks will overcook when reheated. However, you can make the tomato base ahead of time and store it in the fridge for 4 days. Just reheat the sauce, crack fresh eggs in, and finish cooking.

Variations: Crumble feta or goat cheese over the top during the last 2 minutes of cooking for a creamy, salty contrast. Stir a handful of spinach into the sauce right before adding the eggs for extra greens.

Pairs with: Thick sourdough or pita bread is mandatory. Follow it up with a light, fresh dessert like 2-Minute Chocolate Mug Cake if having for dinner.