Middle Eastern Shakshuka with Eggs (Print Version)

Eggs poached in rich, spiced tomato sauce with peppers and onions. A hearty vegetarian breakfast.

# What You 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 (28 ounce) can 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:

01 - Heat olive oil in a large skillet with lid over medium heat.
02 - Add diced onion and bell pepper; cook for 5-7 minutes until softened.
03 - Stir in minced garlic and chopped chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all spices.
05 - Simmer uncovered for 10-12 minutes, stirring occasionally, until sauce thickens and deepens in color.
06 - Using the back of a spoon, make 4 evenly spaced wells in the tomato sauce.
07 - Crack 1 egg into each well, then cover the pan and cook for 6-8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat, garnish with chopped parsley or cilantro and crumbled feta cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • The eggs stay silky and runny in the center while the sauce gets deeply flavored and slightly jammy, creating this perfect balance you'll chase bite after bite.
  • It feels fancy enough for guests but comes together in under 40 minutes without any real fuss or complicated techniques.
  • Once you taste how the spices bloom in hot oil, you'll understand why this dish travels so well across cultures from Tunisia to Israel to Turkey.
02 -
  • Don't crowd your pan or make more than four eggs at a time, because they need space to cook gently and if they're touching they steam instead of poaching properly.
  • The sauce must be actively simmering when you add the eggs, otherwise they'll sit in lukewarm sauce and the whites won't set cleanly around the yolks.
03 -
  • If you can't find good crushed tomatoes, high quality canned whole tomatoes that you crush by hand actually taste better than most brands of pre-crushed.
  • Make the sauce completely ahead of time and reheat it gently, then add the eggs at the last minute for a breakfast that feels effortless even though you've done the hard work already.
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