Cast Iron Shakshuka

Steps

1. 1. Build the sauce

   • Dice 1 onion and 1 red bell pepper into 1/2-inch pieces.
   • Mince 4 garlic cloves.
   • Heat 2 tbsp olive oil in a 10-inch cast iron skillet over medium heat.
   • Add onion and bell pepper; cook 6–8 minutes, stirring, until softened and lightly golden at the edges.
   • Stir in garlic, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes; cook 1 minute until fragrant.
   • Pour in 1 can diced tomatoes with juice; bring to a simmer and cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly.

2. 2. Poach the eggs

   Warning: The skillet handle stays hot — use an oven mitt when lifting the lid.

   • Use a spoon to make 6 shallow wells in the sauce.
   • Crack 1 egg into each well.
   • Cover the skillet with a lid and cook 5–7 minutes until whites are set and yolks are still runny (or longer for firm yolks).
   • Remove from heat and scatter 2 tbsp cilantro over the top.
   • Serve straight from the skillet with crusty bread.