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Quick Skillet Tomato Eggs
An express version of shakshuka: fresh tomatoes lightly poached, onions, garlic and spices, all crowned with eggs with runny yolks. Ready in under 30 minutes, ideal for a comforting dinner served with crusty bread.
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Critical Success Points
- • Heat the oil without letting it smoke
- • Peel the tomatoes after steaming them
- • Simmer the sauce 10 minutes without it sticking
- • Cook the eggs until whites set and yolk runny
Safety Warnings
- • Watch out for hot oil – avoid splatters.
- • Handle hot tomatoes with tongs or let them cool slightly before peeling.
- • Do not let the eggs cook too long to avoid the yolk hardening.
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