Middle Eastern Shakshuka (Printable)

Poached eggs simmered in spiced tomato sauce with peppers, onions, and aromatic cumin, paprika, and coriander.

# 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 can (28 ounces) crushed tomatoes
06 - 1 small chili pepper, finely chopped

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
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 crumbled feta cheese

# Directions:

01 - Heat olive oil in a large skillet or sauté pan over medium heat.
02 - Add diced onion and bell pepper; cook for 5 to 7 minutes until softened.
03 - Stir in minced garlic and chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine thoroughly.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color.
06 - Make 4 wells evenly spaced throughout the sauce using the back of a spoon.
07 - Crack one egg into each well. Cover the pan and cook for 6 to 8 minutes until egg whites set while yolks remain runny, or longer for firmer yolks.
08 - Remove from heat. Top with chopped parsley or cilantro and crumbled feta cheese.
09 - Transfer to serving plates immediately and serve with crusty bread or warm pita bread.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but takes less time than you'd think.
  • The eggs cook right in the sauce, so there's barely any cleanup and maximum flavor.
  • One skillet, minimal ingredients, and you've got a protein-packed meal that tastes like someone spent hours on it.
02 -
  • The eggs continue cooking even after you remove the pan from heat, so pull them off when the whites are just set but the yolks still jiggle—overcooking them turns the whole dish from luxurious to rubbery and disappointed.
  • Don't skip reducing the tomato sauce enough in step five; a thin, watery sauce means watery eggs, but a properly thickened sauce hugs them and keeps them creamy.
03 -
  • Make the sauce in advance and reheat it when you're ready to add eggs—this is my secret for elegant weekend entertaining without actually stressing over timing.
  • If your eggs are cooking faster than the sauce is thickening, you can crack them into a separate bowl and add them later; sometimes the pan just runs hot and there's no shame in adapting.
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