Quick Shakshuka Eggs (Printable)
Poached eggs simmer in aromatic tomato and pepper sauce with warm 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 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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Sauté for 4–5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add cumin, paprika, coriander, and cayenne pepper. Stir for 30 seconds to toast the spices.
04 - Pour in the canned and fresh tomatoes. Season with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Using a spoon, make 4 small wells in the sauce. Crack an egg into each well.
06 - Cover the skillet and cook for 5–7 minutes, or until the eggs are just set but the yolks remain runny. Cook longer for firmer yolks if preferred.
07 - Remove from heat. Garnish with chopped cilantro or parsley and crumbled feta if desired. Serve immediately with warm bread for dipping.
# Expert Suggestions:
01 -
- It comes together in barely 30 minutes but tastes like something you'd order at a bustling Mediterranean cafe
- The sauce is deeply flavored and can be made ahead, meaning weeknight breakfasts feel fancy and effortless
02 -
- The sauce continues thickening as it sits, so don't reduce it too much during cooking
- Room temperature eggs are less likely to shock the sauce and create watery whites
03 -
- A cast iron skillet creates the most evenly cooked shakshuka, especially if you want to finish it under the broiler for set whites with runny yolks
- Use the freshest eggs you can find as the whites hold together better during poaching