Quick Shakshuka Eggs (Printable)

Poached eggs nestled in a spiced tomato and pepper sauce, ready in 30 minutes.

# What You 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 fragrant, being careful not to burn it.
03 - Add cumin, paprika, coriander, and cayenne pepper. Stir constantly for 30 seconds to release the aromatic oils and toast the spices.
04 - Pour in canned diced tomatoes and fresh chopped tomato. Season with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Using the back of a spoon, create 4 small wells in the sauce, spacing them evenly apart.
06 - Crack one egg into each well. The sauce should partially cover the whites to help them set while keeping yolks runny.
07 - Cover the skillet with a lid and cook for 5–7 minutes, or until egg whites are fully set but yolks remain runny. For firmer yolks, cook 2–3 minutes longer.
08 - Remove from heat immediately. Sprinkle with chopped fresh cilantro or parsley and crumbled feta cheese if desired. Serve hot with warm crusty bread or pita for dipping into the sauce.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
  • The runny yolks create their own rich sauce when you break them into the spiced tomatoes
  • Its equally impressive for weekend brunch guests or a lonely Tuesday night dinner
02 -
  • I ruined three batches by cracking eggs directly into boiling sauce until I learned to make little wells first
  • Canned fire roasted tomatoes taste infinitely better than plain diced ones here
  • The sauce continues thickening as it rests, so dont overreduce while cooking
03 -
  • A cast iron skillet creates the best heat distribution for even egg cooking
  • Leftovers reheat beautifully, though the eggs will be more set

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