Shakshuka

also called shakshouka · chakchouka · eggs in purgatory · eggs poached in tomato sauce

The table

The eggs poach in the sauce they are served in, which is why this is one pan and not three.
2 large(sliced in strips)red bell pepperssoften 10 mintoast the spices 1 minsimmer 15 min, until it holds a spoon trackpoach covered 8 min, whites set, yolks loose
1 large(sliced)yellow onion
3 Tbsolive oil
4 cloves(sliced)garlic
2 tspground cumin
2 tspsweet paprika
1/2 tsp(crushed)caraway seeds
1 Tbsharissa
28 oz(800 g; crushed by hand)canned whole tomatoes
1 1/2 tspkosher salt
1/2 tspsugar
6eggs
4 oz(115 g; crumbled)feta
1/2 tspblack pepper
Bread, not a plate. Serve it in the skillet on a board — lifted onto plates it arrives cold and broken.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

Before anything else

2soften 10 min

3toast the spices 1 min

goes in with what step 2 made

4simmer 15 min, until it holds a spoon track

goes in with what step 3 made

5poach covered 8 min, whites set, yolks loose

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
34 min
Needs you
11 minthe rest you can walk away from
If you get it wrong
Narrow — the sauce has to hold a spoon track before a single egg is cracked, or the whites run and you have tomato soup with egg in it
What you'll wash
One thing — the cast-iron skillet
Does it keep
2 days — the sauce keeps and improves, the eggs do not; poach fresh ones into what is left

  1. soften 10 min

    10 minneeds youfrom the start

  2. toast the spices 1 min

    1 minneeds you10 min in

  3. simmer 15 min, until it holds a spoon track

    15 minwalk away11 min in

  4. poach covered 8 min, whites set, yolks loose

    8 minwalk away26 min in

You'll need cast-iron skillet

See how it is written
>> title: Shakshuka
>> category: Eggs
>> tags: eggs, tomatoes, peppers, one-pot, skillet, breakfast
>> counters: One Pot
>> aka: shakshouka, chakchouka, eggs in purgatory, eggs poached in tomato sauce
>> servings: 4
>> time: 45 min
>> slack: narrow — the sauce has to hold a spoon track before a single egg is cracked, or the whites run and you have tomato soup with egg in it
>> washing-up: the cast-iron skillet
>> keeps: 2 days — the sauce keeps and improves, the eggs do not; poach fresh ones into what is left

>> step: The eggs poach in the sauce they are served in, which is why this is one pan and not three.
The eggs poach in the sauce they are served in, which is the whole reason this is one pan and not three.

>> step: soften 10 min
Soften @red bell peppers{2%large}(sliced in strips), @yellow onion{1%large}(sliced) in @olive oil{3%Tbs} in a #cast-iron skillet{} for ~saute{10%min}.

>> step: toast the spices 1 min
Toast @&(~1)peppers{} with @garlic{4%cloves}(sliced), @ground cumin{2%tsp}, @sweet paprika{2%tsp}, @caraway seeds{1/2%tsp}(crushed), @harissa{1%Tbs} for ~toast{1%min}.

>> step: simmer 15 min, until it holds a spoon track
Simmer @&(~1)base{} with @canned whole tomatoes{28%oz}(800 g; crushed by hand), @kosher salt{1 1/2%tsp}, @sugar{1/2%tsp} for ~simmer{15%min}.

>> step: poach covered 8 min, whites set, yolks loose
Poach @eggs{6} in wells pressed into @&(~1)sauce{} covered for ~poach{8%min} with @feta{4%oz}(115 g; crumbled), @black pepper{1/2%tsp}.

>> step: Bread, not a plate. Serve it in the skillet on a board — lifted onto plates it arrives cold and broken.
Bread, not a plate, is how this leaves the pan.