1teaspoonkosher saltdivided, plus a pinch for the eggs
½teaspoonred pepper flakes(half if you don’t like spicy food)
2(14-oz) canspetite-diced tomatoes, undrained (I use 26 oz Pomi chopped tomatoes)
¼teaspoonfreshly ground black pepperplus a pinch for the eggs
4eggsmedium or large
2tablespoonschopped cilantro or parsley, for garnish
Heat the oil in a large, heavy saucepan over medium-high heat. I like to use a well-seasoned cast-iron skillet.
Add the onions and ½ teaspoon kosher salt and cook, stirring often, until golden, about 5 minutes.
Reduce the heat to medium. Add the garlic, paprika, cumin and red pepper flakes and cook, stirring, for 30 seconds.
Add the tomatoes (undrained, the remaining ½ teaspoon kosher salt, and black pepper. Cook for 10 more minutes, uncovered, stirring frequently, to allow the sauce to thicken and the flavors to meld.
Crack the eggs into small bowls. With the back of a spoon, make a well in the sauce and carefully pour an egg into it. Gently push the tomato sauce over the edges of the egg white to contain it from spreading too much. Repeat with three more eggs, spacing them apart so that the eggs are more or less evenly distributed.
Reduce the heat to medium-low and keep cooking the shakshuka, uncovered and undisturbed, until the egg whites are set but the yolks are still soft, 5-10 more minutes. It’s best not to cover the skillet at this point, as this creates a milky white film on the pretty egg yolks.
Divide the shakshuka among 4 plates. Sprinkle the eggs with a little salt and pepper, garnish with chopped cilantro or parsley, and serve