Shakshuka Poached Eggs Tomato (Printable)

Eggs poached in vibrant tomato sauce with aromatic spices, ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1 small chili pepper, finely chopped

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper to taste

→ Eggs

12 - 4 large eggs

→ Garnish

13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 1/3 cup feta cheese, crumbled

# How to Make It:

01 - Heat 2 tablespoons olive oil in a large skillet with lid over medium heat.
02 - Add diced onion and bell pepper to the pan; cook for 5 to 7 minutes until softened and translucent.
03 - Stir in minced garlic and finely chopped chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper; stir thoroughly to combine all ingredients.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Make 4 evenly spaced wells in the simmering sauce using the back of a spoon.
07 - Crack 1 large egg into each well, taking care to keep yolks intact.
08 - Cover the pan with lid and cook for 6 to 8 minutes until egg whites are set but yolks remain slightly runny; extend cooking time if firmer yolks are preferred.
09 - Remove from heat and garnish with chopped fresh parsley or cilantro and crumbled feta cheese; serve immediately with crusty bread or warm pita.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can feed people something restaurant-quality without spending your whole morning in the kitchen.
  • The spiced tomato sauce is addictive enough that you'll find yourself making it just to have in your fridge, even when you're not cooking eggs.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything or making compromises.
02 -
  • The sauce needs to reach a certain thickness before you add the eggs, otherwise they'll sink and cook unevenly. Don't skip those 10 to 12 minutes of simmering even if you're hungry.
  • Covering the pan with the eggs inside is crucial because the trapped steam cooks the egg whites gently without hardening the yolk. An actual lid beats a sheet of foil every time.
03 -
  • A pinch of smoked paprika or a teaspoon of harissa stirred into the sauce adds complexity that makes people ask what your secret ingredient is.
  • If your pan doesn't have a lid, cover it tightly with foil or even a large plate to trap the steam and cook the eggs gently from above.
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