Quick Shakshuka Eggs (Printable)
Poached eggs simmered in aromatic spiced tomato and bell pepper sauce, finished with fresh herbs and optional feta.
# What You'll 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 olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add diced red bell pepper to the skillet. Cook for another 3–4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in diced tomatoes with their juice. Season with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Create 4 small wells in the sauce using a spoon. Carefully crack one egg into each well, keeping yolks intact.
06 - Cover pan and cook for 5–7 minutes until egg whites are set but yolks remain runny. For firmer yolks, extend cooking time by 2–3 minutes.
07 - Remove from heat immediately. Sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot directly from the skillet.
# Expert Advice:
01 -
- It comes together in 25 minutes but tastes like something that simmered all afternoon
- The runny yolks create their own rich sauce when you break them into the spiced tomatoes
- Its equally perfect for a lazy weekend brunch or a quick weeknight dinner
02 -
- Resist the urge to lift the lid too often while the eggs cook or they will not set properly
- Creating deeper wells in the sauce helps keep the eggs from spreading too much
- The sauce continues to thicken off the heat so do not over reduce it during cooking
03 -
- Room temperature eggs will cook more evenly than cold ones straight from the fridge
- Letting the sauce rest for 2 minutes after removing from heat makes for easier serving