Shakshuka with Spicy Tomato Sauce (Printable)

Eggs poached in spicy tomato-pepper sauce, served with crusty bread for dipping.

# What You 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 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper
13 - Salt and freshly ground black pepper to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - 1/4 cup fresh cilantro or parsley, chopped
16 - 1/4 cup crumbled feta cheese

→ To Serve

17 - 1 loaf crusty bread or pita

# How To Make It:

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 to develop flavors.
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.
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Tips:

01 -
  • It transforms pantry staples into something that tastes like it came from a restaurant
  • The runny yolks create an instant rich sauce when you break them into the tomatoes
  • Its equally perfect for lazy mornings, quick dinners, or feeding a crowd with minimal fuss
02 -
  • The eggs will continue cooking in the hot sauce, so pull them off the heat when they still look slightly underdone
  • A cast iron skillet is ideal but any oven safe pan with high sides works perfectly
03 -
  • Warm your bread before serving so it perfectly contrasts with the hot sauce
  • The dish actually tastes better made a day ahead as the spices deepen
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