Shakshuka Bowl Poached Eggs (Printable)

Poached eggs nestled in a rich, spiced tomato sauce with bell peppers and aromatic spices.

# What You’ll Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
02 - Add bell peppers and jalapeño; cook for 5 minutes until vegetables are tender.
03 - Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.
04 - Pour in the crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add spinach and cook until wilted, about 2 minutes.
06 - Make small wells in the sauce with a spoon and crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with cilantro or parsley and feta cheese. Serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been tending a stove all morning.
  • The runny yolks break into the sauce with perfect timing, making every bite feel intentional.
  • It's one of those dishes that adapts to whatever's in your fridge without complaining.
02 -
  • The eggs will continue cooking slightly after you remove the skillet from heat, so pull them off the stove when the whites look almost set but still trembling a little; they finish themselves.
  • If your sauce looks thin after simmering, don't panic—it will thicken slightly as it cools, and the eggs release water that you actually want in there.
03 -
  • Use a skillet with a lid, and if you don't have one, a baking sheet works in a pinch—the seal keeps steam around the eggs and they cook more gently.
  • Room-temperature eggs cook more evenly than cold ones pulled straight from the refrigerator, so take them out a few minutes early if you remember.
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