Shakshuka with Poached Eggs (Printer-Friendly)

Poached eggs simmered in rich spiced tomato sauce with onions, peppers, and aromatic spices.

# 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 can (28 ounces) 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.
06 - Make 4 wells in the sauce using the back of a spoon. 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 firmer yolks are preferred.
08 - Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese if using.
09 - Serve immediately, ideally with crusty bread or warm pita for dipping.

# Expert Tips:

01 -
  • It's ready in under 40 minutes but tastes like you've been fussing over it all morning.
  • The runny yolks become a sauce of their own, making bread optional but dipping irresistible.
  • One pan means cleanup is basically a rinse and a memory.
02 -
  • Don't cover the pan until the eggs go in. If you cover it earlier, the sauce will splatter and the vegetables will steam instead of soften properly.
  • The runny yolk is the whole point. Resist the urge to cook it longer unless you genuinely prefer firm yolks, because the moment the yolk breaks and mixes into the sauce is when this dish becomes something truly special.
  • This is not a dish that loves reheating. Make it and eat it, or make it again fresh the next day.
03 -
  • Make the sauce ahead of time and reheat it when you're ready to add the eggs. This turns it into a faster weekday breakfast and means the flavors have time to get to know each other.
  • If your sauce seems too thin after the initial simmer, let it go another few minutes. Thick sauce craddles eggs better and creates a richer overall dish.
  • Cold eggs crack easier and stay more intact when they hit hot sauce. Keep them in the fridge until the very last moment.
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