Middle Eastern Shakshuka with Eggs (Print Version)

Protein-rich poached eggs in a spiced tomato and pepper sauce, ready in 35 minutes.

# 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 over medium heat.
02 - Add diced onion and bell pepper; cook for 5 to 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 to 12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Make 4 wells evenly spaced in the sauce using the back of a spoon.
07 - Crack an egg into each well. Cover the pan and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with chopped parsley or cilantro and crumbled feta cheese.
09 - Transfer to serving plates immediately and serve with warm flatbread or crusty bread for dipping.

# Expert Tips:

01 -
  • It looks fancy enough to impress but tastes best when made on a lazy morning for yourself.
  • One pan means less cleanup and more time savoring breakfast like it actually matters.
  • The spices wake up your whole kitchen with this incredible aroma that lingers in the best way.
02 -
  • Don't let that sauce boil hard or it'll turn bitter and acidic, a gentle simmer is the whole secret.
  • The eggs will keep cooking even after you remove the pan from heat, so pull it back a minute earlier than you think you need to if you want those runny yolks.
03 -
  • Roasted red peppers from a jar can replace fresh bell peppers if you want to save time and still get incredible flavor and sweetness.
  • A pinch of smoked paprika or a teaspoon of harissa stirred in at the end gives you an entirely different but equally delicious version of this dish.
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