Skillet Spicy Shakshuka

Equipment

• Stovetop
• Skillet

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, cut into ¼-inch pieces
• 1 small red chile, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 14½-ounce can whole tomatoes
• 4 large eggs

Instructions

1. 1Warm the olive oil in a large skillet over medium heat. Stir in the chopped onions, cover the pan, and cook for 4 minutes. Covering traps steam to soften the onions without browning them.
2. 2Toss in the chopped bell pepper and red chile. Season the mixture with half a teaspoon of salt and half a teaspoon of black pepper. Cover and cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
3. 3Mix in the finely chopped garlic and ground cumin, cooking for 1 minute until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
4. 4Squeeze the whole tomatoes by hand to crush them, then drop them into the skillet with all their juices. Bring the sauce to a steady boil.
5. 5Turn the heat down to a gentle simmer. Use a spoon to form four small hollows in the tomato sauce and crack one egg into each space. Cover the skillet and simmer for 6 minutes.
6. 6Remove the lid and continue cooking for 5 to 7 minutes, or until the egg whites firm up and the yolks reach your preferred texture.

Recipe Details