PocketCook

From @Brian Lagerstrom

15-Minute Skillet Shakshuka

15 min · Serves 1

15 mintotal
6 minhands on
11steps
1servings

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Ingredients

For the tomato base

  • 1 tbsp olive oil
  • 75 g roasted red bell peppers, finely diced (about 1/2 cup)
  • 200 g tomato sauce (about 3/4 cup)
  • 25 g chunky salsa (about 2 tbsp)
  • 2–3 g salt (about 1/2 tsp)
  • 5 g sugar (about 1 1/4 tsp)
  • 2 g paprika (about 1 tsp)
  • 2 g ground cumin (about 1 tsp)
  • 1 g ground coriander (about 1/2 tsp)
  • 2 g garlic powder (about 3/4 tsp)
  • 1 g black pepper (about 1/2 tsp)

For assembly

  • 2 large eggs
  • 1 pinch salt
  • 2 tbsp feta cheese, crumbled
  • 1 tsp extra virgin olive oil
  • 1 tbsp fresh parsley or cilantro, chopped
  • 1 thick slice sourdough bread, toasted

Method

For the tomato base

  1. Heat 1 tbsp olive oil in an 8" nonstick skillet over medium-high heat.

  2. Add the diced roasted red peppers and cook for 60 seconds until excess moisture evaporates.

  3. Stir in the tomato sauce, salsa, salt, sugar, paprika, cumin, coriander, garlic powder, and black pepper.

  4. Simmer over medium heat until thickened enough that a spatula leaves a clear trail, 3–4 minutes.

    Then 3 min of waiting

For assembly

  1. Reduce the heat to low and carve two 2-inch wide wells in the sauce.

  2. Crack an egg into each well and season the tops with a pinch of salt.

  3. Spoon a little sauce over the whites to help them cook evenly.

  4. Option A (stove): Cover with a foil lid over medium-low heat and cook until whites set, about 3 minutes. Option B (oven): Bake in a preheated 400°F (204°C) oven until whites set, 5 minutes.

    Then 5 min of waiting

  5. Remove from heat and immediately scatter crumbled feta over the hot dish.

  6. Drizzle with extra virgin olive oil and sprinkle with chopped herbs.

  7. Tuck a piece of toasted sourdough bread into the skillet and serve directly from the pan.

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