Shakshuka with Poached Eggs (Print)

Poached eggs simmered in spiced tomato and bell pepper sauce with cumin, paprika, and coriander.

# Components:

→ Vegetables

01 - 2 tbsp 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 tsp ground cumin
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground coriander
10 - 1/4 tsp cayenne pepper (optional)
11 - Salt and black pepper, to taste

→ Eggs

12 - 4 large eggs

→ Garnish

13 - 2 tbsp 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.
02 - Add diced onion and bell pepper; cook for 5–7 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 10–12 minutes, stirring occasionally, until the sauce thickens to desired consistency.
06 - Make 4 wells in the sauce. Crack an egg into each well, taking care not to break the yolks.
07 - Cover the pan and cook for 6–8 minutes, or until whites are set but yolks remain runny. Cook 2–3 minutes longer for firmer yolks.
08 - Remove from heat. Sprinkle with chopped parsley or cilantro and crumbled feta, if using. Serve immediately with crusty bread or warm pita for dipping.

# Chef Secrets:

01 -
  • Its a one pan meal that feels fancy but comes together in under 40 minutes
  • The runny yolks create this incredible creamy sauce when mixed with the spiced tomatoes
  • Perfect for feeding a crowd or meal prepping for the week ahead
02 -
  • A cast iron skillet is ideal for shakshuka because it holds heat evenly and goes beautifully from stove to table
  • The thickness of your sauce makes or breaks this dish, so let it reduce properly before adding eggs
  • Room temperature eggs wont shock the sauce and will cook more evenly than cold ones from the fridge
03 -
  • Grate a little lemon zest over the top just before serving for brightness that cuts through the rich tomato sauce
  • Harissa paste stirred into the tomato base adds an incredible depth of flavor and authentic North African heat
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