This recipe appears in:Skillet Suppers: Shakshuka
Note: A generous sprinkling of crumbled feta will make this dish even more satisfying than it already is.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- 2 ½ tablespoons olive oil
- 1 medium onion, thinly sliced (about 1 cup)
- 1 serrano pepper, minced
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced or grated with a microplane (about 1 tablespoon)
- 1 tablespoon dried chili flakes
- 1 teaspoon cumin
- 1 (28-oz) can whole peeled tomatoes
- 5 to 6 eggs
- ½ cup packed cilantro, roughly chopped
Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion and pepper and a pinch of salt, stirring until they soften, about 3 minutes. Add the garlic, chili flakes, and cumin, and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, wait a few minutes for them to warm up then break them apart with a potato masher into rough pieces. Reduce to the heat to medium low and allow to cook and thicken for about 15 minutes. Season to taste with salt and pepper.
Carefully break the eggs into the sauce, spacing them apart so they don’t overlap, lower the heat, cover and allow to gently cook until set to desired texture, 8 to 15 minutes. Sprinkle with the cilantro and serve with some crusty bread or warm pitas.