Quick & Easy Shakshuka Skillet: Eggs, Tomato, & Cheese Recipe

👩‍🍳 Instructions

1. 1

   Heat olive oil in a large (10-12 inch) oven-safe skillet over medium heat. Add diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
2. 2

   Stir in minced garlic and diced potato. Continue to cook for another 5-8 minutes, stirring frequently, until potatoes begin to soften slightly.
3. 3

   Add tomato paste, smoked paprika, cumin, and chili powder to the skillet. Cook for 1 minute, stirring constantly, to toast the spices.
4. 4

   Pour in the diced tomatoes (with their liquid). Stir to combine, then season with salt and black pepper. Bring the sauce to a gentle simmer. Reduce heat to low, cover, and cook for 10-15 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
5. 5

   Create six small indentations in the simmering sauce using the back of a spoon. Carefully crack one egg into each indentation.
6. 6

   Sprinkle shredded cheese evenly over the sauce and around the eggs. Cover the skillet again and cook for 7-10 minutes, or until egg whites are set and yolks are runny (or cooked to your preference).
7. 7

   Remove from heat, garnish generously with fresh chopped parsley or cilantro, and serve immediately straight from the skillet with crusty bread.