Shakshuka with Poached Eggs (Printable)

Poached eggs simmered in aromatic tomato and pepper sauce with warming spices.

# What You Need:

→ Vegetables

01 - 2 tbsp 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 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; cook for 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 to combine thoroughly.
04 - Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens to a hearty consistency.
05 - Make 4 wells in the sauce using a spoon. Crack an egg into each well, keeping yolks intact.
06 - Cover the pan and cook for 6-8 minutes, or until whites are set but yolks remain runny. Extend cooking time for firmer yolks.
07 - Remove from heat. Garnish with chopped fresh herbs and crumbled feta. Serve immediately with crusty bread or warm pita for dipping.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means maximum flavor with minimal cleanup
  • The runny yolks create their own rich sauce when you break them into the spiced tomatoes
  • It's equally impressive served for breakfast, brunch, or a casual dinner
02 -
  • The thickness of your sauce matters, if it's too thin the eggs will float instead of nestling in
  • Resist the urge to peek while the eggs are covered, or they'll cook unevenly
  • For perfectly runny yolks, take the pan off the heat while the whites still look slightly underdone
03 -
  • Use a pan with a lid that actually fits, or the eggs won't cook through properly
  • Let the sauce rest for a minute before serving, it thickens slightly and is easier to eat
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