Quick Shakshuka Eggs (Print View)

Poached eggs nestled in a rich, spiced tomato and bell pepper sauce

# 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)

# Step-by-Step Directions:

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.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means maximum flavor with minimal cleanup
  • The runny yolks create this incredible velvety sauce when you tear through them with crusty bread
  • It feels fancy and exotic but comes together in under thirty minutes
02 -
  • Making deep wells for the eggs prevents them from spreading into a thin layer that overcooks
  • The sauce should be gently bubbling, not aggressively boiling, when you add the eggs
  • Lifting the lid too early lets steam escape and ruins the perfect poaching environment
03 -
  • Room temperature eggs hold their shape better when you crack them into the sauce
  • A cast iron skillet retains heat beautifully and gives you those gorgeous crispy edges
  • If your sauce looks too thick, add a splash of water before creating the wells

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