Shakshuka Spicy Tomato Eggs (Printable View)

Eggs gently cooked in a rich tomato pepper sauce, bursting with Middle Eastern flavors and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes (or 5 cups fresh tomatoes, chopped)
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers; cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
03 - Stir in tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper; cook for 2 minutes while stirring continuously.
04 - Pour in diced tomatoes with juices, season with salt and pepper, and simmer uncovered for 10 to 12 minutes, stirring occasionally until sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Create six wells in the sauce with a spoon and crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, until egg whites are set but yolks remain runny, or longer to achieve firmer eggs.
08 - Remove from heat and sprinkle with chopped fresh herbs and crumbled feta if using.
09 - Serve immediately alongside warm crusty bread or pita for dipping.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but comes together in under 45 minutes, so you won't spend your whole morning in the kitchen.
  • One skillet means minimal cleanup, and somehow that matters more than it should on a Saturday morning.
  • The sauce is forgiving, spicy or mild depending on your mood, and leftovers taste even better the next day.
02 -
  • Don't skip tasting the sauce before adding eggs. Once those eggs go in, you're committed, and underseasoned shakshuka is a sad thing.
  • If your eggs look barely set after 6 minutes, don't panic. They'll keep cooking on residual heat even after you remove the skillet from the flame, so slightly underdone is better than rubbery.
03 -
  • Make the sauce ahead of time and keep it warm on low heat until your guests arrive. Everything after that takes just 10 minutes, so you're never stuck in the kitchen.
  • Room temperature eggs cook more evenly than cold ones straight from the fridge, so pull them out while you're building the sauce.
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