Middle Eastern Shakshuka with Eggs (Printable)

Eggs poached in flavorful spiced tomato sauce with peppers and onions. Perfect hearty breakfast.

# Ingredient List:

→ 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

# Directions:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and bell pepper; cook for 5 to 7 minutes until softened and translucent.
03 - Stir in minced garlic and chopped chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all spices.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors concentrate.
06 - Make 4 evenly spaced 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 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with fresh chopped parsley or cilantro and crumbled feta cheese if desired.
09 - Transfer to serving dish and serve immediately with crusty bread or warm pita for accompaniment.

# Expert Tips:

01 -
  • It's the kind of dish that tastes like you spent hours cooking when you actually spent less than forty minutes from start to finish.
  • One pan means one cleanup, and watching those eggs poach right in the sauce feels like a small kitchen victory every time.
  • Naturally vegetarian, naturally gluten-free (if you skip the bread), and packed with protein that actually keeps you full until dinner.
02 -
  • Don't rush the initial cooking of onions and peppers because they need time to soften and become sweet, not stay crunchy and raw underneath a sauce.
  • Watch your heat once you add the eggs, as high heat will make them rubbery instead of creamy, so pull back to medium-low and be patient for those last few minutes.
03 -
  • Use freshly cracked black pepper right before serving because it adds a brightness that pre-ground pepper can't quite match.
  • Keep the heat moderate and patient once the eggs go in, as the residual warmth of the sauce will continue cooking them even after you remove the pan from heat.
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