Shakshuka Poached Eggs Tomato (Printable)

Eggs poached in spiced tomato and pepper sauce, ready in 35 minutes.

# What Goes In:

→ 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 crumbled feta cheese

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add diced onion and red bell pepper to the hot oil, cooking for 5 to 7 minutes until softened.
03 - Stir in minced garlic and chopped chili pepper, sautéing for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Make 4 shallow wells evenly spaced in the tomato sauce using the back of a spoon.
07 - Crack one egg into each well, cover the skillet with a lid, and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with chopped fresh parsley or cilantro and crumbled feta cheese. Serve immediately with warm flatbread or crusty bread.

# Expert Advice:

01 -
  • Those runny egg yolks break into the spiced sauce like liquid gold, and bread becomes optional once you start soaking it up.
  • It looks impressive enough for guests but takes less time than a trip to your favorite brunch spot.
  • The spice blend wakes up your palate in a way that feels both comforting and adventurous at dawn.
02 -
  • The eggs will keep cooking slightly after you remove the pan from heat, so pull it off the stove when the whites look almost set but still slightly glossy around the yolks.
  • If your sauce is too thin when you're ready to add eggs, let it cook a minute or two longer; watery sauce means the eggs won't cook evenly and you'll end up with runny whites.
03 -
  • Room temperature eggs cook more evenly than cold ones straight from the fridge, so set them out while you're building the sauce.
  • If you're cooking for a crowd, make the sauce ahead and reheat it just before cracking in the eggs; this way you can time everything perfectly without stress.
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