Shakshuka Tomato Eggs (Printable)

Eggs poached in spiced tomato sauce with peppers and onions, served with crusty bread.

# 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
06 - 1 jalapeño, seeded and finely diced

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp 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

# Directions:

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.
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 (or longer if firmer eggs are desired).
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time eating and less time washing dishes
  • The runny yolks create their own rich sauce when mixed into the spiced tomatoes
  • It's equally perfect for lazy weekend breakfasts or quick weeknight dinners
02 -
  • Resist the urge to lift the lid while the eggs are cooking or you'll lose the steam that sets the whites
  • The sauce continues thickening even after you remove it from heat so stop early rather than late
  • Room temperature eggs hold their shape better when you crack them into hot sauce
03 -
  • Use a cast iron skillet if you have one for even heat distribution
  • Crack each egg into a small bowl first before adding to the pan to avoid shell fragments
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