Shakshuka with Tomato Eggs (Printer-Friendly)

Eggs poached in a spicy tomato sauce with bell peppers and herbs, served warm with crusty bread.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes, with juices
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - 1/4 cup fresh cilantro or parsley, chopped
16 - 1/4 cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Taste the sauce and adjust seasoning if needed.
06 - Make six wells in the sauce and crack an egg into each.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat. Sprinkle chopped cilantro or parsley and feta cheese if using. Serve immediately with warm crusty bread or pita.

# Expert Tips:

01 -
  • It looks impressive but comes together in one skillet with pantry staples you probably already have.
  • The runny yolks mixing with the smoky tomato sauce create a richness that makes every bite feel indulgent.
  • Its flexible enough for breakfast, lunch, or dinner, and feeds a crowd without much effort.
02 -
  • If your sauce is watery, let it simmer longer before adding the eggs or it wont hold them properly.
  • Crack each egg into a small bowl first so you can slide it gently into the well without breaking the yolk.
  • Covering the skillet is crucial for cooking the eggs evenly without flipping them.
03 -
  • Use a cast iron skillet if you have one. It holds heat evenly and you can take it straight to the table.
  • Let the eggs sit covered off the heat for an extra minute if you want the yolks just a touch firmer without overcooking the whites.
  • Double the sauce and freeze half for a future breakfast when you dont feel like chopping vegetables.
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