Shakshuka Spiced Tomato Eggs (Printable)

Poached eggs simmered in fragrant spiced tomato sauce with peppers and onions. A hearty savory breakfast 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 ounce) 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)

# How To Make It:

01 - Heat olive oil in a large skillet or sauté pan over medium heat.
02 - Add diced onion and bell pepper; cook for 5 to 7 minutes until softened.
03 - Stir in 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 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.
06 - Make 4 wells in the sauce by gently creating spaces. Crack an egg into each well.
07 - Cover the pan and cook for 6 to 8 minutes, or until eggs are just set but yolks remain runny. Cook longer if you prefer firmer yolks.
08 - Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese if desired. Serve immediately with crusty bread or warm pita.

# Expert Tips:

01 -
  • Simple and easy one-pan meal perfect for any day of the week.
  • Naturally vegetarian and gluten-free.
  • Rich in protein and packed with fresh, flavorful vegetables.
02 -
  • Keep an eye on the eggs; cook them longer if you prefer firmer yolks.
  • Always check ingredient labels for potential allergens like dairy in feta.
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