Shakshuka Tomato Poached Eggs (Printable)

Eggs poached in aromatic spiced tomato sauce with peppers and onions, ready in 35 minutes.

# What you'll need:

→ Vegetables

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

→ Spices

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

→ Eggs

12 - 4 large eggs

→ Garnish

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

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; cook 5–7 minutes until softened.
02 - Stir in garlic and chili pepper; sauté for 1 minute until fragrant.
03 - Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir thoroughly to combine.
04 - Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens nicely.
05 - Make 4 wells in the sauce. Crack an egg into each well without breaking yolks.
06 - Cover pan and cook 6–8 minutes until whites are set but yolks remain runny. Extend time for firmer yolks.
07 - Remove from heat. Garnish with fresh herbs and crumbled feta. Serve immediately with crusty bread or warm pita.

# Expert Advice:

01 -
  • It is a protein-rich and savory vegetarian meal.
  • The dish is naturally gluten-free if served without bread.
  • Preparation is easy and requires only simple kitchen tools.
  • It features warm, aromatic spices like cumin and paprika.
02 -
  • Cover the pan during the final step to ensure the egg whites set while keeping the yolks runny.
  • Simmer the sauce until thickened to provide a sturdy base for the eggs.
  • Garnish with fresh herbs and feta just before serving for maximum freshness.
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