Embassy Row Shakshuka
Eggs poached in a spiced tomato and bell pepper sauce, finished with feta and herbs, reflecting the North African and Middle Eastern flavors common at brunch spots near D.C.'s diplomatic corridor.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large skillet with lid
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18
- carbs
- 16
- protein
- 14
- calories
- 280
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Cook the onion and bell pepper until softened, about 8 minutes.
- 2
Add garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- 3
Pour in crushed tomatoes. Simmer for 10-12 minutes until thickened.
- 4
Make six small indentations in the sauce. Crack an egg into each hole.
- 5
Cover the skillet. Cook for 6-8 minutes until the whites are firm but the yolks remain runny.
- 6
Sprinkle feta and parsley over the top.
- 7
Serve directly from the skillet with warm bread.
Chef's tips
Make small hollows in the sauce for the eggs so the whites cook without spreading too thin.
Storage
Refrigerate the tomato base separately up to 3 days; cook eggs fresh.
Reheating
Reheat the sauce on the stovetop, then crack in fresh eggs to poach.
Common mistakes to avoid
- •Covering the skillet too early, which overcooks the yolks before the whites are fully set
- •Using a watery tomato sauce, which prevents the eggs from cooking properly
Serving suggestions
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