Name: One-pan tomato and egg shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Shakshuka-inspired
Ingredients: 400 g Canned chopped tomatoes; 4 egg(s) Eggs; 100 g Onion; 100 g Bell pepper; 2 clove(s) Garlic; 15 ml Olive oil; 0.5 tsp Ground cumin, optional; 0.5 tsp Paprika, optional; 2 g Salt, adjust to the tomatoes

The short version

Set the sauce texture and seasoning before the eggs go in.

Start with the tomatoes

Fresh tomatoes vary in water content and acidity, so their cooking time changes. This version uses canned chopped tomatoes. If the can contains salt or herbs, hold back some salt until you have tasted the sauce.

Adding eggs to a watery sauce makes the whites spread. Reduce it first until a spatula drawn across the base leaves a brief trail; then it is easier to make small spaces for the eggs.

Match the pan to the eggs

For two servings, choose a pan with enough room for four eggs without overlap. When scaling up, dividing the mixture between pans may cook more evenly than simply increasing the quantities in one pan.

Avoid stirring once the eggs are in. Cover to help the tops cook, and check that both whites and yolks are cooked through. The cheese and herbs visible in the photo are optional and are not part of this basic ingredient list.

Keep seasoning and sides simple

Cumin and paprika are optional. Start with a little and taste the tomato sauce. Without them, softened onion and garlic still make a pleasant tomato and egg dish.

Serve with bread to scoop up the sauce, or spoon it over rice. Taste the sauce together with your chosen accompaniment before deciding it needs more salt.

THE RECIPE