Shakshuka with Poached Eggs (Printable)

Poached eggs simmered in a rich spiced tomato and bell pepper sauce, ready in just 35 minutes.

# What You 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 can (28 ounces) crushed tomatoes
06 - 1 small chili pepper, finely chopped

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - ½ teaspoon ground coriander
10 - ¼ 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 - ⅓ cup feta cheese, crumbled

# Directions:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and red bell pepper to the skillet and cook for 5 to 7 minutes until softened.
03 - Stir in minced garlic and finely chopped chili pepper, sautéing for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Make 4 evenly spaced wells in the sauce using the back of a spoon.
07 - Crack one egg into each well. Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with chopped parsley or cilantro and crumbled feta cheese. Serve immediately with crusty bread or warm pita.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes but tastes like you've been fussing in the kitchen all morning.
  • The runny yolk becomes your sauce, turning every bite into something creamy and rich without a drop of cream.
  • One skillet means one thing to clean, which my sleep-deprived self deeply appreciates on a weekend breakfast.
02 -
  • Don't skip the simmering step even if you're in a rush—that's when the raw tomato taste mellows and the sauce becomes silky instead of watery.
  • Keep the heat at medium, not high; rushing this dish by cranking up the heat makes the sauce taste sharp and the peppers never fully soften.
03 -
  • If your sauce breaks or looks separated, a pinch of cornstarch mixed with cold water and stirred in will bring it back together smoothly.
  • The pan you choose matters—use one with a lid that fits tightly so the eggs cook evenly from the steam without drying out.
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