Shakshuka spicy tomato egg dish (Print Version)

Eggs poached in zesty tomato sauce with bell peppers, onions, and warm spices. Ideal comfort food for any meal.

# 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 or 5 cups fresh tomatoes, chopped
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

# Step-by-Step:

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 to balance flavors.
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 remain runny. Extend cooking time for firmer yolks if desired.
08 - Remove from heat. Garnish with fresh herbs and crumbled feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Tips:

01 -
  • It transforms basic pantry ingredients into something that feels fancy and comforting without requiring any special techniques
  • The runny yolks create their own rich sauce when you break them, making every bite feel indulgent
02 -
  • Do not rush the initial vegetable sauté, those softened peppers and onions are what make the sauce taste properly developed
  • Make your wells slightly deeper than you think necessary so the eggs stay contained instead of spreading across the entire surface
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and creates those gorgeous crispy edges everyone fights over
  • Let the sauce rest for 5 minutes after cooking before adding eggs, this prevents the eggs from spreading too much
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