Quick Shakshuka Eggs (Print View)
Poached eggs simmered in a zesty tomato and pepper sauce with aromatic spices. 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 tablespoons olive oil
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
→ Garnishes
13 - 2 tablespoons chopped fresh cilantro or parsley
14 - Crumbled feta cheese
15 - Warm crusty bread or pita, for serving
# How to Make:
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 it.
03 - Add cumin, paprika, coriander, and cayenne pepper. Stir constantly for 30 seconds to release their essential oils and deepen flavor.
04 - Pour in canned and fresh tomatoes. Season generously with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until sauce thickens slightly.
05 - Using the back of a spoon, create 4 shallow wells in the thickened sauce, spacing them evenly apart.
06 - Crack one egg into each well. The sauce should partially envelop the whites while keeping yolks exposed.
07 - Cover skillet tightly and cook for 5–7 minutes. Eggs are done when whites are fully set but yolks remain pleasantly runny. Extend cooking time for firmer yolks if preferred.
08 - Remove from heat immediately. Scatter with fresh cilantro or parsley and crumbled feta. Serve hot with warm bread for dipping into the sauce.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something that simmered all afternoon
- The runny yolks create their own sauce when you break them, mixing with the spiced tomatoes in ways that feel almost magical
02 -
- Cold eggs straight from the fridge will take longer to cook and may result in uneven whites, so let them sit on the counter for 15 minutes before you start cooking
- If your sauce seems too thick before adding eggs, splash in a tablespoon of water or olive oil to loosen it slightly
03 -
- Use a cast iron skillet if you have one, as it holds heat evenly and goes straight from stove to table for dramatic presentation
- Adding a teaspoon of harissa paste to the sauce creates an authentic North African kick that spice lovers will adore