Saucy Simmered Eggs 

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This quick take on shakshuka is perfect for an easy weeknight meal.

Saucy Simmered Eggs
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
25 mins
Servings:
4

These delicious, saucy eggs take after the dish shakshuka, which originated in North Africa and is found throughout the Middle East. It traditionally features eggs simmered in a rich, spiced tomato and pepper sauce. The exact formula varies depending on country, and in this shortcut rendition from Bare Minimum Dinners, you'll swap in Italian spices and a jar of marinara to get to dinner, fast. After infusing the sauce with sautéed onion, you'll poach the eggs right in the sauce, top it with chunks of feta cheese, and sprinkle it with herbs. Serve with toast for dipping into the jammy egg yolks.

Ingredients

  • 2 tablespoons olive oil

  • 1 cup chopped yellow onion

  • ¼ teaspoon plus 1/8 tsp. kosher salt

  • ¾ teaspoon dried oregano

  • 2 ½ cups marinara sauce (20 oz.)

  • 4 large eggs

  • 2 ounces feta cheese, crumbled (½ cup), plus more for serving

  • 4 large slices bread, toasted

  • Chopped dill and/or mint, for serving

Directions

  1. Heat oil in a large skillet over medium. Add onion and ¼ teaspoon salt. Cook, stirring occasionally, until onion is tender, about 5 minutes. Add oregano and cook for 1 minute. Add sauce and bring to a simmer over medium; cook, stirring occasionally, for about 3 minutes.

  2. Make 4 indentations in simmering sauce and crack 1 egg into each. Sprinkle feta around eggs. Cover and cook over medium until eggs are set to your liking, 4 to 8 minutes. Season eggs with remaining 1/8 tsp. salt. Serve with toast, more feta, and, if desired, chopped dill and/or mint.

Note

Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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