Shakshuka with Crusty Bread
Eggs poached in spiced tomato sauce—a Mediterranean breakfast classic that feels fancy but cooks in one skillet. Serve with crusty bread for dunking.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat olive oil in a 10-inch skillet over medium. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.
Step 2
Add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes with salt and pepper to taste.
Step 3
Simmer sauce uncovered for 5 minutes, stirring occasionally, until slightly thickened and flavors meld.
Step 4
Create 4 shallow wells in the sauce with the back of a spoon. Crack an egg into each well.
Step 5
Cover skillet and cook over medium-low until egg whites set but yolks still jiggle, 5–7 minutes.
Step 6
Serve hot from the skillet with crusty bread on the side for dipping.
Tools you’ll need
- 10-inch skillet with lid
- cutting board
- knife
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
