Quick Shakshuka with Poached Eggs (Print View)

Poached eggs nestled in spicy tomato sauce with bell peppers and aromatic cumin—ready in 25 minutes.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes

→ Spices & Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/4 teaspoon chili flakes
09 - Salt and pepper to taste

→ Eggs

10 - 4 large eggs

→ Garnishes

11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Crumbled feta cheese (optional)

# How to Make It:

01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
02 - Add the bell pepper and cook for another 3-4 minutes, until the vegetables begin to soften.
03 - Stir in the garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Pour in the diced tomatoes with juice. Season with salt and pepper. Simmer for 5-6 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Make 4 small wells in the sauce and crack an egg into each well.
06 - Cover the pan and cook for 5-7 minutes, or until the egg whites are set but yolks remain runny. Cook longer for firmer yolks.
07 - Remove from heat. Sprinkle with chopped parsley or cilantro and crumbled feta, if using. Serve hot with crusty bread or pita.

# Expert Tips:

01 -
  • Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor in under thirty minutes
  • The runny yolks create their own rich sauce when you break them, making every bite feel luxurious
  • Its equally impressive for weekend brunch guests or a solo Tuesday night dinner
02 -
  • If your eggs are spreading too much in the sauce, make deeper wells and let the sauce simmer a bit longer before cracking them in
  • A lid is nonnegotiable here because the trapped steam is what cooks the egg whites without turning the yolks rubbery
03 -
  • Crack each egg into a small bowl first before sliding it into the well to avoid broken shells or yolks
  • Let the sauce rest for two minutes off the heat before serving so it thickens slightly

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