Canned Tomato Shakshuka
Eggs poached in a rich tomato sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Pour the crushed tomatoes into a medium-sized skillet over medium heat.
- 2
Stir in the cumin, smoked paprika, and salt. Bring the sauce to a gentle simmer and let it cook for 5 minutes to allow the flavors to deepen.
- 3
Using the back of a spoon, make 3 small indentations or "wells" in the simmering tomato sauce.
- 4
Carefully crack one egg into each well.
- 5
Cover the skillet with a lid, reduce the heat to low, and cook for 4-5 minutes until the egg whites are fully opaque but the yolks are still soft.
- 6
Remove from heat and serve immediately straight from the skillet, using the crusty bread to scoop up the eggs and sauce.
Plan it in Listahan
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