Shakshuka Poached Eggs Tomato Sauce (Print Version)

Protein-rich eggs simmered in aromatic spiced tomato sauce with bell peppers, garlic, and warm spices.

# 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 can (28 ounces) 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:

01 - Heat olive oil in a large skillet or sauté pan over medium heat until shimmering.
02 - Add diced onion and bell pepper to the heated oil. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened and translucent.
03 - Stir in minced garlic and chopped chili pepper. Sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens and deepens in color.
06 - Using the back of a spoon, make 4 shallow wells evenly spaced throughout the tomato sauce.
07 - Crack one egg into each well, being careful to keep yolks intact.
08 - Cover the pan with a 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 for fully cooked yolks.
09 - Remove from heat and transfer to serving plates. Garnish with chopped fresh parsley or cilantro and crumbled feta cheese. Serve immediately with warm flatbread or crusty bread for dipping.

# Expert Advice:

01 -
  • It comes together in under forty minutes, making it perfect for weekend mornings when you want something impressive but not complicated.
  • The sauce is absolutely forgiving—you can adjust the spices, swap vegetables, or even make it vegan without losing what makes it special.
  • One pan means minimal cleanup, yet it feels like you've put in way more effort than you actually have.
02 -
  • Don't skip the sauce-reducing step—it's what transforms watery canned tomatoes into something concentrated and luscious.
  • If your eggs are cooking unevenly, rotate the pan a quarter turn halfway through cooking, or adjust your heat; every stove behaves differently.
03 -
  • Use room temperature or slightly warm eggs so they cook evenly without the whites scrambling before the yolk sets.
  • If your sauce is too thin when you're ready to crack in the eggs, let it simmer a few extra minutes uncovered—thick sauce means the eggs stay suspended and cook gently rather than sinking to the bottom.
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