Name: Warm Shakshuka in a Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1/2 cup chopped onion; 2 tsp minced garlic; 1 cup chopped red bell pepper; Tomato paste 1 tbsp; Cà chua chín thái ~400 g; Cumin xay 1 tsp; 1/2 tsp sweet paprika; Cayenne 1/4 tsp; 1 tsp sugar; 1/2 cup water; 4 large eggs

The cast iron skillet sat warming on the burner while I stared at the counter wondering how to pull dinner together. We needed something simple on a Tuesday night, so I built a quick batch of shakshuka with the pantry staples we always keep on hand.

Prep: 10 minutes · Cook: 20 minutes · Total: about 30 minutes · Serves: 4

How do you keep shakshuka from going watery? You need to simmer the tomato sauce down until it thickens completely before you crack the eggs into it.

If the sauce remains too loose, the eggs will sink straight to the bottom and cook unevenly in the liquid.

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Grab These Ingredients

2 tbsp olive oil
1/2 cup chopped onion
2 tsp minced garlic
1 cup chopped red bell pepper
Tomato paste 1 tbsp
Cà chua chín thái ~400 g
Cumin xay 1 tsp
1/2 tsp sweet paprika
Cayenne 1/4 tsp
1 tsp sugar
1/2 cup water
4 large eggs

Ingredient Notes and Swaps

The fresh tomatoes provide the bulk of the sauce, so you want to use ripe, juicy ones that break down easily as they cook. If you use canned whole tomatoes instead, just chop them up right in the pan with your spoon.

The tomato paste is what anchors the flavor, and letting it darken in the oil makes a huge difference in the final taste. Do not skip this step, or the sauce will taste flat and watery.

A dash of cumin and paprika brings warmth to the dish, while the small pinch of sugar balances the natural acid of the tomatoes. You can adjust the cayenne depending on how much heat your family likes.

Let’s Make It

Heat the oil. Warm the olive oil in a skillet over medium heat until it shimmers across the bottom.
Sauté the aromatics. Toss in the onion and garlic, stirring until the onion turns soft and translucent, about 5 minutes.
Add the peppers. Stir in the bell pepper and cook until it starts to tenderize in the hot pan.
Darken the paste. Mix in the tomato paste and let it darken for a minute to build a deep base flavor.
Build the sauce. Add the chopped tomatoes, cumin, paprika, cayenne, sugar, and water, bringing everything to a gentle bubble.
Simmer until thick. Reduce the heat and let the sauce cook down until it is thick and rich, stirring occasionally.
Make the wells. Use the back of a spoon to press four small wells into the surface of the thick tomato sauce.
Add the eggs. Crack one egg directly into each well, cover the skillet with a lid, and cook until the whites turn opaque.

Storing and Reheating

Leftover tomato sauce can be kept in a sealed container in the refrigerator for up to 3 days, though the eggs are best cooked fresh. Reheat the sauce gently in a skillet before cracking fresh eggs into it for another meal.

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