Crispy Shakshuka with Chile and Cumin
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovesgarlic
- 1fresh jalapeño
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 can (14 oz)canned diced tomatoes
- 1 tablespoontomato paste
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 4eggs
- ¼ cupfresh cilantro
- 1lime
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 garlic cloves.
- 03
Slice 1 fresh jalapeño into thin rings (remove seeds for less heat if desired).
- 04
Chop about 1/4 cup fresh cilantro.
- 05
Cut 1 lime into wedges.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and beginning to caramelize.
- 03
Add the minced garlic and sliced jalapeño and cook for 1 minute until fragrant.
- 04
Stir in the cumin, smoked paprika, and cayenne pepper and cook for 30 seconds to bloom the spices.
- 05
Add the canned tomatoes with their juice and the tomato paste. Stir well, then simmer for 5-7 minutes until the sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 06
Create 4 shallow wells in the sauce with the back of a spoon. Crack an egg into each well.
- 07
Reduce heat to medium, cover the skillet, and cook for 4-6 minutes until the egg whites are set but yolks are still runny (cook longer if you prefer firmer yolks).
- 08
Scatter the chopped cilantro over the top and squeeze fresh lime juice over everything. Serve straight from the skillet.
Spice Tips
For serious heat, add an extra pinch of cayenne or a few flakes of dried red pepper. For milder spice, reduce the jalapeño to half or remove the seeds entirely. Fresh cilantro and lime juice cool and brighten the dish—don't skip either one.
Serve with warm crusty bread or flatbread to soak up the spiced tomato sauce. You can make the sauce ahead and reheat it, then add the eggs just before serving.