Shakshuka Egg and Pepper Skillet

• 200 g raw whole egg (about 4 large eggs) — Large whole eggs, raw
• 80 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 220 g canned tomatoes — No-salt-added canned tomatoes
• 120 g red pepper, diced — Raw red bell pepper
• 70 g onion, diced — Raw yellow onion
• 15 g harissa paste — Prepared harissa paste
• 1.5 g ground cumin — Ground cumin
• 0.8 g smoked paprika — Smoked paprika
• 6 g olive oil — Extra-virgin olive oil
• 0.5 g fine salt — Fine salt

Method

1. 1Caramelize the pepperHeat oil in a covered skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward.
2. 2Cook pepperCook pepper and onion for 6 minutes, stirring twice, until soft with browned edges.6 minLook for: Pepper is tender and onion is translucent with golden edges.
3. 3Reduce the shakshuka sauceAdd tomatoes, chickpeas, harissa, cumin, paprika, and salt.Look for: Everything is evenly positioned and ready for the next action.
4. 4Cook over medium-high for 5 minutesCook over medium-high for 5 minutes, crushing larger tomato pieces.5 minLook for: The sauce is thick enough to hold four clear wells.Safety: Avoid tomato splatter and declare packaged harissa allergens.
5. 5Poach the eggsMake four wells, crack one egg into each, cover.Look for: The poach the eggs stage is complete and ready for the next action.
6. 6Cook over medium-low for 5 to 6 minutesCook over medium-low for 5 to 6 minutes until whites are fully opaque and yolks reach 160°F.6 min · 160°FLook for: Whites are fully set with no clear patches and yolks are softly set at 160°F.Safety: Avoid shell fragments and cook eggs to 160°F.
7. 7Rest and serveRemove from heat, uncover. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest 3 minutesRest 3 minutes before spooning the complete skillet into one wide bowl.3 minLook for: The thick sauce stays around distinct egg portions without watery separation.Safety: Serve promptly or refrigerate within 2 hours.