Shakshuka with Spicy Tomato Sauce (Printable)

Eggs poached in zesty tomato sauce with peppers and aromatic spices

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes
06 - 1 jalapeño, seeded and finely diced

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ¼ tsp cayenne pepper
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese

→ To Serve

17 - 1 loaf crusty bread or pita

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
02 - Stir in garlic and jalapeño; cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust seasoning as needed.
06 - Make 6 wells in the sauce with a spoon. Crack an egg into each well.
07 - Cover skillet and cook for 6–8 minutes, until egg whites are set but yolks are still runny (or longer if firmer eggs are desired).
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor
  • Its equally impressive for company yet simple enough for a solo dinner
  • The runny yolks create their own silky sauce when mixed with the spiced tomatoes
02 -
  • Cold eggs straight from the fridge can shock the sauce and create uneven cooking
  • The sauce continues thickening off the heat, so err on the slightly looser side when simmering
  • A lid that actually fits your pan makes all the difference in cooking those eggs evenly
03 -
  • Cast iron skillets retain heat beautifully and create the most even cooking
  • Crack each egg into a small bowl first to avoid shells in your sauce
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