Pantry Shakshuka with Whatever Tomato You Have
A deeply savory, gently spiced skillet of tomatoes, peppers, and eggs that turns humble pantry staples into a satisfying meal. Use canned tomatoes, passata, tomato sauce, or ripe fresh…
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon chili flakes or cayenne
- 800 grams tomatoes, crushed or chopped, or passata
- 1 tablespoon tomato paste
- 120 milliliters water
- 1 teaspoon fine salt
- 0.25 teaspoon black pepper
- 6 large eggs
- 0.25 cup fresh parsley or cilantro, chopped
- 75 grams feta cheese, crumbled
- 4 portions crusty bread or pita, for serving
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper with a pinch of the salt and cook for 7 to 9 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic, cumin, paprika, coriander, and chili flakes. Cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the tomatoes, tomato paste, water, remaining salt, and black pepper. Bring to a gentle simmer, then cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce is thick enough to hold an indentation.
- Taste the sauce and adjust the salt, pepper, or chili. If using fresh tomatoes, simmer for a few extra minutes if they release a lot of liquid.
- Make six wells in the sauce with the back of a spoon. Crack an egg into each well, cover the skillet, and cook over medium-low heat for 5 to 8 minutes, until the whites are set and the yolks are still runny or cooked to your preference.
- Remove the skillet from the heat. Scatter over the parsley or cilantro and feta, if using, and serve immediately with warm bread or pita for dipping.
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