Shakshuka with Poached Eggs (Printable)

Poached eggs simmer in aromatic spiced tomato sauce with peppers, onions, and warm Middle Eastern spices.

# Ingredient List:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 can (28 ounces) 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)

# How to Prepare:

01 - Heat olive oil in a large skillet with lid over medium heat. Add diced onion and bell pepper, cooking for 5 to 7 minutes until softened and translucent.
02 - Stir in minced garlic and finely chopped chili pepper, sautéing for 1 minute until fragrant.
03 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all spices evenly throughout the sauce.
04 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
05 - Using the back of a spoon, make 4 evenly spaced wells in the sauce. Carefully crack one egg into each well.
06 - Cover the pan with the lid and cook for 6 to 8 minutes until egg whites are set but yolks remain runny. Extend cooking time to 10 to 12 minutes if firmer yolks are preferred.
07 - Remove from heat. Top with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve immediately with crusty bread or warm pita for dipping.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making weekday mornings feel less rushed and more intentional.
  • The eggs cook right in the sauce, so there's minimal cleanup and maximum comfort in every bite.
  • One skillet does all the work, turning breakfast into something that feels both elegant and effortless.
02 -
  • Don't skip the simmering step for the sauce, even though you're eager to add eggs; the sauce needs time to concentrate and deepen in flavor, and rushing it results in something watery and one-dimensional.
  • Room temperature eggs cook more gently and evenly in the sauce, so pull them from the fridge a few minutes before you plan to cook if you want truly runny yolks.
03 -
  • Toast your spices gently in the hot oil for 30 seconds before adding the tomatoes, which deepens their flavor and prevents them from tasting raw or dusty.
  • Make the sauce ahead of time and reheat it when you're ready to eat; the flavors meld overnight and taste even better the next morning when you slip those eggs in.
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