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Shakshuka (Eggs Poached in Spiced Tomato Sauce)

Big, bold flavor and perfectly poached eggs come together in one skillet for a meal that feels comforting, vibrant, and downright special. Simple pantry ingredients and a handful of fresh herbs make this dish surprisingly easy to pull together any day of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 146
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 cloves garlic finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt to taste
  • pepper to taste
  • 1 small bunch fresh cilantro chopped
  • 1 small bunch fresh parsley chopped

Method
 

  1. Heat olive oil in a large sauté pan on medium heat.
  2. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  3. Add garlic, paprika, cumin, and chili powder and cook an additional minute.
  4. Pour the can of tomatoes and juice into the pan.
  5. Break down the tomatoes using a large spoon.
  6. Season the sauce with salt and pepper and bring to a simmer.
  7. Use a large spoon to make small wells in the sauce.
  8. Crack the eggs into each well.
  9. Cook the eggs for 5 to 8 minutes, or until done to your liking.
  10. Cover the pan with a lid if desired to expedite the eggs cooking.
  11. Garnish with chopped cilantro and parsley before serving.

Notes

Store leftovers in the refrigerator for up to 3 to 4 days. Serve with warm pita or sliced avocado for a simple and satisfying meal.