Middle Eastern Shakshuka (Printer Friendly)

Poached eggs nestled in spiced tomato sauce with peppers, onions, and aromatic Middle Eastern spices.

# 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 - 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 feta cheese, crumbled

# Directions:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and bell pepper to the hot oil; 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, salt, and black pepper; stir well to combine all ingredients.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Using the back of a spoon, make 4 shallow wells evenly spaced in the tomato sauce.
07 - Carefully crack one egg into each well, then cover the pan with a lid. Cook for 6 to 8 minutes until egg whites set while yolks remain runny.
08 - Remove from heat, garnish with chopped parsley and crumbled feta cheese, then serve immediately with crusty bread or warm pita.

# Pro Advice:

01 -
  • The sauce does almost all the work while you're still in your morning fog, making you look far more put-together than you actually are.
  • Those runny yolks become an instant sauce for dipping bread, turning breakfast into something you actually want to linger over.
  • It tastes like you've been cooking for hours when you've barely spent half an hour in the kitchen.
02 -
  • The sauce must be simmering before you add the eggs, or they'll cook unevenly and your yolks might set when you wanted them runny.
  • Covering the pan is crucial; I learned this by leaving it uncovered once and ending up with overcooked whites and solid yolks.
03 -
  • Use a skillet with a fitted lid; if yours doesn't have one, a baking sheet works in a pinch, though it won't seal heat quite as well.
  • Save leftover sauce without eggs and use it as a base for lunch the next day, either reheated with fresh eggs or spooned over yogurt and greens.
Go Back