Motek-Style Shakshuka
A vibrant, deeply savory skillet of slow-simmered tomatoes and peppers. It's the ultimate Mediterranean brunch staple, finished with silky poached eggs.
Reverse-engineered from Motek · Miami
Ingredients
for 2 servings
- 4large eggs
- 1yellow onion — roughly chopped
- 1red bell pepper — diced
- 4 clovesgarlic — minced
- 800 gcanned crushed tomatoes
- 100 groasted red peppers — slicedoptional
- 1 tspcumin
- 1 tspsmoked paprika
- 3 tbspextra virgin olive oil
- 1 bunchfresh cilantro — choppedoptional
- to tasteflaky sea salt
- to tasteblack pepper
Equipment
checked against your kitchen
- ✓cast iron skillet
What cooks learned
Only 3 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Heat olive oil in a large cast-iron skillet over medium heat.
2 min - 2
Add onion and red bell pepper to the skillet and sauté until softened and slightly browned.
8 min - 3
Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
2 min - 4
Pour in the crushed tomatoes and add roasted red peppers (if using). Stir to combine and reduce heat to low.
10 min · 2 min attention⏱ sauce thickens and bubbles around the edges · 10 minDone when: sauce thickens and bubbles around the edges
→ the sauce
- 5
Use a spoon to make 4 shallow wells in the tomato mixture.
1 min - 6
Crack eggs into the wells and cover the skillet with a lid. Simmer for 5-8 minutes.
8 min · 2 min attention⏱ egg whites are set but yolks remain runny · 8 minDone when: egg whites are set but yolks remain runny
→ the eggs
- 7
Remove from heat and garnish with cilantro and extra olive oil.
1 min
Why this grade?
- reverse-engineered provenance+40
- decode confidence 74%+18.5
- Trust score59/100