North African-inspired · tomato skillet
Easy Weeknight Shakshuka
Eggs poach in a warmly spiced tomato and pepper sauce for a pantry-friendly dinner.
Total time30 min
Hands-on15 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Cook the pepper and onion in olive oil in a large covered skillet until soft, 6 to 8 minutes.
- 02
Add the garlic, cumin, and paprika and stir for 30 seconds. Add the tomatoes and simmer for 5 minutes.
- 03
Make six wells in the sauce and crack an egg into each one.
- 04
Cover and cook over medium-low heat until the whites are set and yolks are done to your liking, 6 to 9 minutes. Finish with feta and parsley.
Make it work
Useful swaps
- Skip feta for a dairy-free version.
- Use a jarred tomato-basil sauce in place of crushed tomatoes and reduce the added seasoning.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
