Shakshuka Spicy Tomato Eggs (Printer-friendly)

Eggs gently cooked in a spiced tomato sauce with peppers and herbs, perfect 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 with juice
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

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

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers and sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and diced jalapeño. Cook for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook, stirring constantly, for 2 minutes.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Create 6 wells in the sauce using a spoon and crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, until egg whites are set but yolks remain runny. Cook longer for firmer yolks if desired.
08 - Remove from heat. Sprinkle chopped cilantro or parsley and crumble feta cheese on top if using.
09 - Serve immediately with warm crusty bread or pita for dipping.

# Expert advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all morning.
  • Those runny yolks become a built-in sauce that makes everything taste richer and more indulgent.
  • It's the kind of meal that works for breakfast, lunch, or a casual dinner with friends.
02 -
  • Don't skip the step of tasting the sauce before the eggs go in because you can't adjust seasoning once the eggs are cooking.
  • The sauce needs to simmer long enough to thicken, or it'll be watery and the eggs will poach unevenly instead of nestling in a proper base.
  • Cover the skillet as soon as the eggs are in because exposed heat cooks the tops faster than the gentle steam underneath.
03 -
  • Use a skillet with a lid that fits well, because gaps let steam escape and dry out your eggs.
  • If you're cooking for more than four people, use two skillets instead of one to keep everything at the right temperature.
Go back