Shakshuka Spiced Tomatoes Eggs (Printable version)

Poached eggs simmered in a spiced tomato and pepper sauce served with warm pita bread.

# What You'll Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper
12 - 1 (28 ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 1/4 cup fresh cilantro or parsley, chopped
17 - 1/2 cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
02 - Add bell peppers and jalapeño to the skillet. Cook for 5 minutes until the vegetables are tender.
03 - Stir in garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in the crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add spinach to the sauce and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce with a spoon and crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with cilantro or parsley and feta cheese.
09 - Serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, which means weeknight dinners suddenly feel like you've actually cooked something impressive.
  • The sauce is bold and warming without being complicated, and it tastes even better when you make a huge batch and reheat it days later.
  • There's something meditative about breaking eggs into hot sauce and watching them set, like you're creating edible art in real time.
02 -
  • Don't add the eggs until the sauce is actually simmering and thickened—if you add them to thin sauce they'll sink and become rubbery instead of setting properly with runny centers.
  • The eggs will keep cooking after you remove the skillet from heat due to residual warmth, so pull it off the stove when the whites look almost set but still have a tiny bit of give.
  • Fresh eggs matter more than you'd think because you're eating them barely cooked—if you have older eggs in the back of your fridge, save them for baking instead.
03 -
  • Make the sauce in advance and refrigerate it for up to three days, then reheat and add fresh eggs just before serving—this is my secret for impressive breakfasts when people are coming over.
  • If your eggs aren't cooking evenly, lower the heat slightly and add two tablespoons of water before covering—the extra steam helps the whites set while the yolks stay runny.
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