Quick Shakshuka Eggs (Printable Version)
Poached eggs nestle in a spicy, tangy tomato and pepper sauce. Ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
05 - 1 small fresh tomato, chopped
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground coriander
10 - 1/4 tsp cayenne pepper
11 - Salt and black pepper, to taste
→ Eggs
12 - 4 large eggs
→ Garnishes
13 - 2 tbsp chopped fresh cilantro or parsley
14 - Crumbled feta cheese
15 - Warm crusty bread or pita, for serving
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 4–5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add cumin, sweet paprika, ground coriander, and cayenne pepper. Stir constantly for 30 seconds to release essential oils and enhance flavor.
04 - Pour in canned diced tomatoes and fresh chopped tomato. Season generously with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until sauce thickens to a rustic consistency.
05 - Using the back of a spoon, create 4 shallow indentations in the sauce. Crack one egg into each well, keeping yolks intact.
06 - Cover skillet tightly and reduce heat to low. Cook for 5–7 minutes until egg whites are fully set but yolks remain runny. Adjust time for firmer yolks as preferred.
07 - Remove from heat immediately. Sprinkle with fresh cilantro or parsley and crumbled feta cheese. Allow to rest for 1 minute before serving.
08 - Serve directly from the skillet with warm crusty bread or pita for dipping into the sauce and runny yolks.
# Expert Advice:
01 -
- Its one of those rare dishes that works for breakfast, brunch, or dinner without feeling out of place
- The sauce gets better overnight, so double it and have tomorrow's breakfast sorted
- Dipping crusty bread into those yolky centers might just be the most satisfying way to eat eggs
02 -
- The sauce consistency matters immensely, too thin and the eggs will sink, too thick and they will not cook evenly
- Room temperature eggs are less likely to whitespread when you crack them into the hot sauce
- Putting a lid on the skillet is the secret to perfectly cooked whites without overcooked yolks
03 -
- If your sauce is too acidic, add a pinch of sugar to balance it out
- A squeeze of lemon juice right before serving brightens everything beautifully