This Easy Stovetop Shakshuka (poached eggs in savory tomato stew) paired with crusty bread is perfect. It only takes 30 minutes and is made entirely in one pan.
1small yellow oniondiced (or half of a large onion)
1bell pepperseeded and diced
4garlic clovesfinely chopped
2teaspoonpaprika
1teaspooncumin
½teaspoonchili powder
1 15-ouncecan tomato sauce
1 15-ouncecan petite diced tomatoesdrained
4large eggs
5ouncesfetacrumbled (about ¼ cups)
bread
1small bunch fresh cilantrochopped (optional)
Instructions
Heat olive oil in a large skillet over medium. Add onion and bell pepper. Cook until onion becomes translucent, about 5-7 minutes. then add in garlic and cook, 1 to 2 minutes. Stir in cumin, paprika, and cayenne, and cook for an additional 1 minute.
Add in tomato suace and diced tomatoes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until suace has thickened, about 7- 9 minutes. Taste and add more salt and pepper if needed.
Create 4 wells in the sauce. Gently crack eggs into the wells. Season eggs with salt and pepper. Cover skillet, cook until eggs are just set, 4-7 minutes. Sprinkle with cilantro and feta and serve with crusty bread.