Skillet Shakshuka

Ingredients

• 3 Tbsp, plus more for drizzling Olive oil
• 1 medium Yellow onion
• 1 large Red bell pepper
• 1 small Jalapeño
• 2–3 cloves Fresh garlic
• 1½ Tbsp / 15 g Sweet paprika
• 2 tsp / 8 g Ground cumin
• 28 oz / 800 g Whole peeled tomatoes
• to taste Kosher salt
• to taste Black pepper
• 1 large handful Fresh cilantro
• 6 Large eggs
• optional Feta cheese, for serving
• optional Crusty bread, for serving
• optional Oil-cured black olives, for serving

Method

1. Heat the 3 tablespoons of olive oil in a large deep skillet over high heat until it shimmers. The post says you can drizzle more oil at the table. That extra drizzle is not measured, so it is not in the count.
2. Add the onion, the red bell pepper, and the jalapeño. The post says a bell pepper for milder heat, or a hotter red pepper if you want it spicy. This version uses one large red bell pepper. The chile is one small jalapeño with the stem, seeds, and ribs cut out. Spread the vegetables in one layer and leave them until the bottom is browned in spots, about 6 minutes. Stir and brown them again until they are soft, about 4 minutes more.
3. Add the garlic and cook about 30 seconds. Add the paprika and the cumin and cook about 30 seconds, until they smell fragrant. The post allows sweet paprika or smoked paprika, and whole cumin seed or ground cumin. This version uses sweet paprika at the written 15 g, and ground cumin at the written 8 g.
4. Add the whole peeled tomatoes and their juice. The post uses one 28-ounce can and weighs it at 800 g. Crush the tomatoes in the pan. Turn the heat down and simmer about 10 minutes, until the sauce thickens a little. Salt and pepper are to taste in the post, so they are not in the count. Stir in about half of the cilantro. The post says a large handful of cilantro, parsley, or a mix, and does not weigh it, so the herbs are not in the count.
5. Make 6 wells around the pan. Crack one egg into each well. Spoon a little sauce over the whites so they stay in place, and leave the yolks bare. Cover the skillet, set the heat as low as it will go, and cook 5 to 8 minutes, until the whites are set and the yolks are still soft. Give them another minute or two if you want the yolks set all the way through.
6. The post says the skillet serves 4 to 6. Six plates is the cut used here, one egg on each plate. Scatter the rest of the cilantro on top. Olives, feta, and bread are optional in the post and are not in the count. Serve right away. Leftovers keep covered in the fridge for a couple of days. Reheat them gently so the eggs do not turn rubbery.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 plates: the olive oil, a medium onion, a large red bell pepper, one jalapeño, the garlic, the sweet paprika, the ground cumin, the whole peeled tomatoes, and the eggs. The post says the skillet serves 4 to 6. Six plates is the cut used here, so each plate is the smaller one, with one egg. Salt and pepper are to taste and are not in the count, so a salted plate is higher in sodium. The large handful of cilantro or parsley is not weighed, so it is not in the count. The extra oil for drizzling is not measured, so it is not in the count. Olives, feta, and bread are optional and are not in the count. The garlic line is 2 to 3 cloves. The midpoint is 2.5 cloves, and a clove on this row is 3 g, so that is 7.5 g. The paprika line is 1½ tablespoons and also 15 g. A tablespoon of paprika on this row is 6.8 g, so 1½ tablespoons would be 10.2 g. The written 15 g is used. The cumin line is 2 teaspoons and also 8 g. A teaspoon of whole cumin seed on this row is 2.1 g, so 2 teaspoons would be 4.2 g. The written 8 g is used. The tomato line is a 28 oz can and also 800 g. The can portion on the canned-tomato row is 190 g, which is not this can, so the written 800 g is used. The jalapeño is one pepper at 14 g. The row has no separate small. Added sugars are 0 g. The post does not add sugar or honey. The sugars in the plate are in the tomatoes, the pepper, the onion, the paprika, and the cumin.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The skillet as written has no milk or cheese. Feta is optional in the post and is not in the count. Leave the feta off. Read the tomato can. This is a kitchen note, not a dairy-free certification.

• Gluten-free style

  The skillet as written has no wheat. Bread is optional in the post and is not in the count. Skip the bread, or use a loaf whose bag says gluten-free. Read the paprika, the cumin, and the tomato can. Olive oil, onion, pepper, jalapeño, garlic, and eggs do not call for wheat. This is a kitchen note, not a gluten-free certification.

• Egg-free

  The dish is 6 eggs poached in the sauce. Skipping the eggs leaves a pepper and tomato sauce, which is a different plate. This version was not tested with a substitute. This is a kitchen note, not an allergen clearance.

• No cilantro

  The post allows parsley in place of the cilantro, or a mix. The handful is not weighed, so it is not in the count either way.

• Milder

  The jalapeño is already seeded and the ribs are cut out. Leave the jalapeño out if you want it milder still. One raw jalapeño is 14 g in the count, so skipping it changes the plate only a little.