Breakfast Shakshuka Skillet with Poached Eggs
This Breakfast Shakshuka skillet is perfect for brunch. It's packed with nutritious ingredients, absolutely delicious and endlessly customizable
Ingredients
- 2 garlic cloves chopped
- ½ onion chopped
- ½ lb beef mince/ground
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon cumin powder
- ½ teaspoon salt more to taste
- 2 15 oz cans diced tomatoes
- 1 teaspoon oregano
- 2 bay leaves
- 4 large eggs
- cheddar cheese optional
Instructions
- Heat oil in a cast iron skillet (or regular skillet).
- Sautee garlic until fragrant.
- Add onion and sautee until soft about 3-4 minutes.
- Next, add in the beef and cook until it turns brown.
- Mix in the paprika, cayenne, and cumin powder.
- Tip in the tomatoes, oregano and bay leaves and let the sauce simmer for 10 minutes over medium heat covered.
- Make four wells in the sauce and crack in your eggs to poach them in the luscious sauce.
- Now transfer the skillet into the oven preheated at 350 degrees F.
- Bake the skillet for 5 minutes or until the egg whites are completely set but the yolk is still soft.
- Scoop out an egg with sauce in a soft or crisp taco and enjoy!