How to Make Shakshuka (Poached Eggs in Tomato Sauce)

Cook Vegetables

Heat olive oil and sauté the onion and bell pepper until softened, then add garlic and spices.

Make the Tomato Sauce

Stir in the crushed tomatoes, sugar, salt, and pepper, then simmer until the sauce thickens.

Poach the Eggs

Create wells in the sauce and crack eggs into them. Cover and cook until the eggs are poached to your liking.

Garnish and Serve

Top with fresh parsley and feta cheese, and serve with crusty bread for dipping.

Baking Tips

For a spicier dish, add more cayenne pepper or chili flakes to the tomato sauce.

You can use canned diced tomatoes instead of crushed tomatoes for a chunkier sauce.

Serve Shakshuka with warm pita bread for a traditional touch.

Make sure to cook the eggs gently so the yolks remain runny, or cook longer for firmer yolks if preferred.

Shakshuka (Poached Eggs in Tomato Sauce)

Name: Shakshuka (Poached Eggs in Tomato Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern, North African
Ingredients: 2 tablespoons olive oil; 1 large onion (diced); 1 bell pepper (diced); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1/2 teaspoon ground cayenne pepper; 1 can (400g) crushed tomatoes; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 large eggs; Fresh parsley (chopped, for garnish); Feta cheese (optional, for garnish); Crusty bread (for serving)

A delicious, hearty dish made with poached eggs in a spiced tomato sauce with bell peppers, onions, and garlic. Perfect for breakfast or brunch, Shakshuka is packed with flavor and warmth!

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

2 tablespoons olive oil

1 large onion (diced)

1 bell pepper (diced)

3 cloves garlic (minced)

1 teaspoon ground cumin

1 teaspoon ground paprika

1/2 teaspoon ground cayenne pepper

1 can (400g) crushed tomatoes

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

4 large eggs

Fresh parsley (chopped, for garnish)

Feta cheese (optional, for garnish)

Crusty bread (for serving)

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.

Add the garlic, cumin, paprika, and cayenne pepper, and cook for 1-2 minutes until fragrant.

Stir in the crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer and cook for 10-12 minutes, until the sauce has thickened slightly.

Create four small wells in the tomato sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are poached to your liking.

Remove from heat and garnish with fresh parsley and crumbled feta cheese (if desired). Serve with crusty bread for dipping.

Shakshuka (Poached Eggs in Tomato Sauce)

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Shakshuka (Poached Eggs in Tomato Sauce)

Shakshuka (Poached Eggs in Tomato Sauce)

Ingredients

Instructions