Shakshuka Poached Eggs Tomato (Printable)

Savory poached eggs in a rich, spiced tomato and pepper sauce with cumin and paprika.

# 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 Make It:

01 - Heat olive oil in a large skillet with lid over medium heat until shimmering.
02 - Add diced onion and bell pepper, cooking for 5 to 7 minutes until softened and translucent.
03 - Stir in minced garlic and chili pepper, sautéing for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all components.
05 - 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 in the tomato sauce, spacing evenly around the pan.
07 - Crack one egg into each well. Cover the pan and cook for 6 to 8 minutes until egg whites set while yolks remain runny, or longer if firmer yolks are preferred.
08 - Remove from heat and sprinkle with chopped parsley or cilantro and crumbled feta cheese.
09 - Transfer to serving bowls immediately and serve with warm flatbread or crusty bread for dipping.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but honest enough that even a half-asleep morning cook can pull it off.
  • The eggs stay tender and jammy while the sauce gets rich and complex from spices that make your kitchen smell absolutely incredible.
  • One pan, thirty-five minutes, and you've got something that feels like you spent hours in the kitchen.
02 -
  • Room temperature eggs are crucial—cold eggs straight from the fridge will shock the sauce and cook unevenly, leaving you with rubbery whites and hard yolks.
  • The sauce needs to simmer long enough to thicken and concentrate; if it's still watery when you add the eggs, they'll poach instead of cook properly in the way that makes this dish special.
03 -
  • If you're cooking for guests, prepare everything up through the sauce stage, then add the eggs just before they arrive—nothing impresses people more than a perfectly timed runny yolk.
  • A pinch of smoked paprika or harissa paste added to the sauce transforms the whole dish into something deeper and more complex without making it harder to make.
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