Name: Quick Shakshuka (Under 20 Minutes) (Standard)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp Olive oil; 1/2 cup Yellow onion-diced; 2 cloves Garlic-minced; 15 oz Canned crushed tomatoes; 1 tsp Ground cumin; 1/2 tsp Smoked paprika; 1/4 tsp Red pepper flakes; 1/2 tsp Salt; 4 Large eggs; 1/4 cup Feta cheese-crumbled; 1 tbsp Fresh parsley-chopped

Recipe tier

A fast and reliable pantry-staple shakshuka designed for a quick weekday breakfast or dinner using canned tomatoes and basic spices.

Total 15 min

Serves 2 servings

Steps 6

Ingredients 11

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Music paced for prep, cooking, plating, and the reset after dinner.

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1 tbsp 15 ml Olive oil
cup 80 g Yellow onion-diced
2 cloves 10 g Garlic-minced
15 oz 425 g Canned crushed tomatoes
1 tsp 2 g Ground cumin
tsp 1 g Smoked paprika
tsp 0.5 g Red pepper flakes
tsp 3 g Salt
4 200 g Large eggs
cup 30 g Feta cheese-crumbled
1 tbsp 3 g Fresh parsley-chopped

Equipment

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Instructions

🎙️ Cook with voice coach

Heat the Olive oil from the Base group in a medium skillet over medium-high heat.
Add the remaining Base ingredients (onion and garlic) and sauté for 3 minutes until the onion is translucent.
Stir in all ingredients from the Sauce group. Bring to a simmer and cook for 5 minutes, stirring occasionally to allow flavors to meld.
Use a spoon to create four small wells in the sauce. Crack the Eggs and Garnish group eggs into each well.
Reduce heat to medium-low, cover the skillet with a lid, and cook for 5 to 7 minutes until the egg whites are set but the yolks remain runny.
Remove from heat and sprinkle the remaining Eggs and Garnish ingredients (feta and parsley) over the top before serving.