Shakshuka Spiced Tomato Eggs (Printable Version)

Protein-rich eggs poached in 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 (28 oz) can 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 feta cheese, crumbled (optional)

# Directions:

01 - Heat olive oil in a large skillet or sauté pan over medium heat. Add diced onion and bell pepper; cook for 5–7 minutes until softened.
02 - Stir in garlic and chili pepper; sauté for 1 minute until fragrant.
03 - Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir thoroughly to combine spices.
04 - Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens to a rich consistency.
05 - Make 4 shallow wells in the sauce using a spoon. Crack an egg into each well, taking care not to break the yolks.
06 - Cover the pan and cook for 6–8 minutes, until whites are set but yolks remain runny. Extend cooking time for firmer yolks if preferred.
07 - Remove from heat immediately. Garnish with chopped fresh herbs and crumbled feta cheese. Serve hot with crusty bread or warm pita for dipping.

# Expert Advice:

01 -
  • It is a protein-rich and hearty meal that keeps you full.
  • Simple to prepare in a single skillet for easy cleanup.
  • Bursting with aromatic spices and fresh vegetables.
02 -
  • Cook the eggs slightly longer if you prefer firmer yolks.
  • Contains eggs and dairy (if using feta); check labels for all ingredients.
  • Always use a lid while poaching the eggs to help the whites set evenly.
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