There is nothing quite like a bubbling skillet of tomatoes and eggs to wake up your senses on a slow morning. This Shakshouka is a vibrant, Mediterranean-inspired dish that balances the earthy warmth of cumin with the natural sweetness of ripe tomatoes. It is a hearty, one-pan meal that feels sophisticated yet remains incredibly simple to prepare for a cozy brunch or a quick weeknight dinner.
Recipe Details
- Yields: 2
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
Ingredients
- 5 small tomatoes
- 5 eggs
- 1 peeled white onion
- some chives
- cumin
- powdered sweet pepper
Instructions
- Start by scalding the tomatoes in boiling water, which will help the skins slip off much more easily.
- Carefully peel the tomatoes and chop them into small cubes.
- Finely dice the white onion and sauté it in a frying pan with a drizzle of oil until it is soft and glazed.
- Stir the cubed tomatoes into the pan with the onions.
- Add your spices, including the cumin and powdered sweet pepper, to the vegetable mixture.
- Keep stirring the mixture and let it simmer until the sauce thickens and reaches a denser consistency.
- Gently crack the five eggs into the pan, nesting them directly into the tomato sauce.
- Add an extra sprinkle of seasoning over the top of the eggs for flavor.
- Place a lid over the frying pan to trap the steam.
- Allow the dish to cook until the eggs are properly set and cooked to your liking.
- Finish the dish by sprinkling fresh chives over the top before serving.
Tips for Success
For the best results, try to use the ripest tomatoes you can find to ensure a rich, flavorful sauce. If you enjoy a bit of variety, this dish pairs wonderfully with a side of warm pita or crusty sourdough bread to soak up the seasoned tomato juices. You can also adjust the amount of sweet pepper depending on your personal preference for spice and color.
Whether you are cooking for two or simply treating yourself to a nutritious start, this Shakshouka is a beautiful way to bring bold flavors to your kitchen table.
