Quick Shakshuka Eggs (Printable)

Poached eggs simmered in a spicy tomato and pepper sauce, ready in 30 minutes.

# What You Need:

→ Vegetables

01 - 1 medium onion, finely chopped
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
05 - 1 small fresh tomato, chopped

→ Spices & Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground coriander
10 - 1/4 tsp cayenne pepper
11 - Salt and black pepper, to taste

→ Eggs

12 - 4 large eggs

→ Garnishes

13 - 2 tbsp chopped fresh cilantro or parsley
14 - Crumbled feta cheese
15 - Warm crusty bread or pita, for serving

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 4–5 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add cumin, paprika, coriander, and cayenne pepper. Stir constantly for 30 seconds to release their aromatic oils and enhance flavor.
04 - Pour in canned and fresh tomatoes. Season generously with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
05 - Using the back of a spoon, make 4 small indentations in the sauce. Crack one egg into each well, keeping yolks intact.
06 - Cover skillet tightly and cook for 5–7 minutes, or until egg whites are fully set but yolks remain runny. Adjust cooking time for firmer yolks if preferred.
07 - Remove from heat immediately. Sprinkle with fresh cilantro or parsley and crumbled feta cheese. Serve hot with warm crusty bread for dipping into the sauce.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like you spent all morning cooking
  • The runny yolks create their own creamy sauce when you break them into the spiced tomatoes
  • Perfect for feeding a crowd or impressing brunch guests with minimal effort
02 -
  • Cold eggs straight from the fridge will take longer to set and might result in uneven cooking
  • Making the wells too deep causes eggs to cook in their own whites instead of mingling with the sauce
  • Resist the urge to crank up the heat, high heat will scramble the eggs instead of poaching them gently
03 -
  • Have your eggs at room temperature for 20 minutes before starting for the most even cooking
  • Grate some fresh lemon zest over the finished dish for bright acidity that cuts through the richness

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