Shakshuka with Poached Eggs (Printer version)

Poached eggs simmered in spiced tomato sauce with onions, peppers, and aromatic cumin, paprika, and coriander.

# 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 (optional)

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper (optional)
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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • Its one of those rare breakfasts that feels luxurious and comforting while being incredibly simple to throw together on a weekday morning
  • The sauce develops such deep flavor in under 30 minutes that guests will swear you spent hours simmering it
  • Everything cooks in one pan, meaning maximum deliciousness with minimal cleanup afterward
02 -
  • I once made the mistake of using a pan that was too small and the sauce bubbled up dramatically when I added the eggs, so give yourself plenty of room
  • The eggs continue cooking even after you remove the pan from heat, so take them off slightly earlier than you think is necessary
03 -
  • Letting the sauce simmer a few minutes longer than specified creates an even richer base for those eggs
  • Cracking each egg into a small bowl first makes it easier to slide them into the wells without breaking the yolks
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