If shakshuka is ever on a menu, you bet I’m going to order it. Warm, stewed tomatoes seasoned with onions and garlic with baked (but still runny) eggs with a side of sourdough or focaccia bread to dip.. I’m salivating already! This is the easiest shakshuka recipe you’ll ever make! It’s a great weekday breakfast or weekend brunch dish that you can whip up in less than 20 minutes.. heck, 15 minutes!
Easiest Shakshuka You’ll Ever Make
Warm, stewed tomatoes seasoned with onions, garlic and oregano. Baked, runny eggs and a side of bread for dipping.
- 1 tbsp olive oil
- 1/2 medium yellow onion
- 1/2 clove garlic
- 1/2 – 3/4 tsp salt season to taste
- 1/4 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes
- 1 can diced tomatoes
- 4 large eggs
- 2 tbsp crumbled feta
- 1 tbsp chopped cilantro
- Sourdough or focaccia bread to dip
Turn on the broiler.
In a cast iron or enamel skillet, heat the oil on medium to medium-high heat. Sauté the onions and garlic until translucent. Add the oregano and cook for another 1-2 minutes. Add the can of diced tomatoes, salt, pepper and chili flakes. Turn down to medium-low and simmer for able 6-8 minutes until the tomatoes are bubbling and reduce a bit.
Crack the egg into a bowl, one at a time. With a spoon, create a little well in the tomatoes and pour the egg in. Create another well and pour in another egg. Continue with the rest of the eggs.
Place the skillet under the broiler for about 5 minutes until the egg whites are no longer clear but the yolks are still runny. Remove from the oven and crumble feta and fresh cilantro over top. Serve with toasted sourdough or focaccia bread to dip.