5-Ingredient Shakshuka
Eggs poached in spiced tomato sauce sounds like something that requires a recipe card pinned to the wall and a grandmother watching over your shoulder. It doesn't. Five ingredients, one pan, twenty-five minutes, and you have something that looks like you actually tried.
What You Need
- 2 cans crushed tomatoes
- 6 eggs
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin
How to Make It
- 1
Warm a generous pour of olive oil in a wide skillet over medium heat. Add onion and cook until soft and translucent, about 8 minutes. Add garlic and cumin, stir for 60 seconds until fragrant.
- 2
Pour in crushed tomatoes. Season aggressively with salt. Simmer 10 minutes, stirring occasionally, until the sauce thickens slightly and the oil turns orange at the edges.
- 3
Use a spoon to make 6 wells in the sauce. Crack an egg into each well. Cover with a lid and cook 5–7 minutes — until the whites are just set but the yolks are still runny. Serve straight from the pan with bread for dragging.
