Spicy Shakshuka — Poached Eggs in Fragrant Tomato Sauce
A culinary journey to the heart of the Levant in just 20 minutes: eggs poached to perfection in a rich, spicy tomato sauce infused with cumin and smoked paprika. This generous and comforting dish is perfect for breakfast or dinner, served directly in the skillet for an irresistible, convivial touch.
🛒 Ingredients
4 servings
- 6 fresh eggs
- 28 oz canned crushed tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 large yellow onion
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp sugar
- Salt and freshly ground black pepper
- 1 bunch fresh cilantro or flat-leaf parsley
- 3.5 oz crumbled feta cheese (optional)
- Pita bread or rustic country bread for serving
Watch the original video
Watch on TikTokDirections
- 1
Peel and finely slice the onion. Seed the red and green bell peppers and cut them into small, even dice. Crush and finely mince the garlic cloves.
- 2
Heat the olive oil over medium heat in a large, deep skillet or sauté pan. Sauté the onion for 5 minutes until translucent and lightly golden.
- 3
Add the bell peppers and sauté for another 3 to 4 minutes until they soften slightly. Stir in the minced garlic and cook for 1 additional minute, stirring constantly to prevent burning.
- 4
Add the cumin, smoked paprika, ground coriander, turmeric, and cayenne pepper. Stir vigorously for 30 seconds to toast the spices and release their aromas.
- 5
Pour in the crushed tomatoes, add the sugar, and season generously with salt and pepper. Mix well and let simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens and concentrates.
- 6
Taste and adjust seasoning. Using the back of a spoon, create 6 small, evenly spaced wells in the sauce. Carefully crack an egg into each well without breaking the yolk.
- 7
Cover the skillet with a lid and cook over low heat for 5 to 7 minutes: the whites should be set but the yolks still runny. For firmer eggs, cook for an additional 2 minutes.
- 8
Sprinkle with chopped fresh cilantro (or flat-leaf parsley), crumble the feta over the top if desired, and serve immediately directly in the skillet with warm pita bread or toasted country bread.
💡 Chef's Tip
The secret to a perfect shakshuka lies in the thickness of the sauce: it should be dense enough to 'hold' the eggs without them running. If your sauce is too liquid, let it reduce for 5 more minutes uncovered before adding the eggs. For an even smokier and deeper result, lightly char the bell peppers directly over an open flame before peeling—this adds an incomparable aromatic dimension.
