10-Min Shakshuka with Crispy Bread
Eggs poached in a spiced tomato sauce, served with toasted bread and a side salad. One skillet, 10 minutes—breakfast that feels like a restaurant dish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 245
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a 10-inch skillet over medium. Add diced red onion and cook for 2 minutes until softened.
Step 2
Pour in crushed tomatoes. Stir in cumin, cayenne, salt, and pepper. Simmer for 2 minutes until slightly thickened.
Step 3
Make 4 small wells in the sauce. Crack an egg into each well. Cover and simmer until whites set but yolks jiggle, ~3–4 minutes.
Step 4
While eggs cook, toast bread until golden and crispy. Serve shakshuka in the skillet or spooned into bowls.
Step 5
Serve with toasted bread and a side salad. Drizzle extra sauce over the bread.
Tools you’ll need
- 10-inch skillet with lid
- spoon (for poaching wells)
- toaster or toaster oven
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