Shakshuka Bowl Poached Eggs (Print view)

Poached eggs nestle in spiced tomato sauce with bell peppers, served alongside warm pita bread for a satisfying Middle Eastern meal.

# Ingredient List:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach
06 - 1 jalapeño, seeded and finely chopped

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 can crushed tomatoes (28 ounces)
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with jalapeño if using. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour crushed tomatoes into skillet and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook for 2 minutes until completely wilted.
06 - Make 4 to 6 small wells in the sauce using the back of a spoon. Carefully crack one egg into each well.
07 - Cover skillet with lid and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warmed pita bread.

# Expert Suggestions:

01 -
  • Those runny yolks break into the sauce like edible gold, turning everything luxuriously creamy without any cream.
  • You can have it on the table in under 45 minutes, making it perfect for weekend mornings or unexpectedly easy weeknight dinners.
  • It's endlessly forgiving—swap vegetables based on what's in your fridge and adjust spice to your mood.
02 -
  • The sauce needs time to develop flavor—rushing those 10 to 12 minutes of simmering leaves you with something watery and one-note instead of rich and layered.
  • Those egg yolks are the whole point, so resist the urge to cover the skillet until you've added the eggs, otherwise you'll accidentally hard-boil them.
  • The sauce will thicken more as it sits, so if you make it ahead, you might need to add a splash of water or tomato juice before reheating.
03 -
  • If your sauce is too thin, let it simmer uncovered for a few extra minutes—resist the urge to add cornstarch or flour, which muddies the clean tomato flavor.
  • Cracking eggs directly into the sauce is easier if you crack them into a small cup first, then slide them gently into their wells—this prevents shell fragments and gives you more control.
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