Middle Eastern Shakshuka with Eggs (Printable)

Protein-rich eggs poached in spiced tomato sauce with peppers and aromatic spices

# 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 feta cheese, crumbled

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and bell pepper to the hot oil; cook for 5 to 7 minutes until softened and translucent.
03 - Stir in minced garlic and finely chopped chili pepper; sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Using the back of a spoon, make 4 shallow wells evenly spaced in the sauce.
07 - Crack one egg into each well. Cover the pan and cook for 6 to 8 minutes until egg whites are set and yolks remain runny, or longer if firmer yolks are preferred.
08 - Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese. Serve immediately with crusty bread or warm pita.

# Expert Suggestions:

01 -
  • It feels fancy enough for company but comes together faster than scrambled eggs.
  • The yolky center means you get that luxurious runny richness without any fussing.
  • One pan, minimal cleanup, and you can taste every warm spice doing its job.
02 -
  • The eggs will keep cooking slightly after you remove the pan from heat, so pull it off just before they reach your ideal doneness—runny yolks are worth planning for.
  • If your sauce tastes flat, a pinch more salt or a teaspoon of harissa will wake it up completely; never settle for sauce that doesn't sing.
03 -
  • A slow sizzle is your friend—medium heat gives you control and prevents the bottom from burning while eggs still cook gently above.
  • Tear your bread while the pan is still hot and use it to soak up every drop; that sauce-soaked bread is honestly better than the eggs themselves.
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