Shakshuka Tomato Egg Dish (Printable Version)

Poached eggs simmered in a rich spiced tomato sauce with bell peppers, onions, and aromatic spices.

# List of Ingredients:

→ 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 (optional)

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper (optional)
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 (optional)

# How-To Steps:

01 - Heat olive oil in a large skillet or sauté pan over medium heat.
02 - Add diced onion and bell pepper; cook for 5-7 minutes until softened.
03 - Stir in minced 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 10-12 minutes, stirring occasionally, until the sauce thickens.
06 - Make 4 wells in the tomato sauce using the back of a spoon.
07 - Crack one egg into each well. Cover the pan and cook for 6-8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in under 40 minutes but tastes like you spent all morning cooking.
  • One pan means less cleanup and more time enjoying your breakfast with someone you care about.
  • The runny yolk becomes your sauce, turning simple ingredients into something unexpectedly luxurious.
02 -
  • The eggs will keep cooking even after you remove the pan from heat, so pull it off the stove while the whites still look slightly underdone if you want that perfect runny yolk.
  • Don't skip the simmering step—that time is when the flavors meld together and the sauce develops body and depth that raw ingredients never achieve.
03 -
  • If your eggs are cracking when they hit the sauce, they might be too cold—let them sit out for 10 minutes before cooking, or crack them gently into a small bowl first and then slide them in.
  • Smoked paprika adds a subtle depth that regular paprika doesn't have, and it's a small change that makes people ask what your secret ingredient is.
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