Quick Shakshuka Eggs (Printable)

Poached eggs simmered in a spicy tomato and pepper sauce with cumin and smoked paprika.

# 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)

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add diced bell pepper to the skillet and cook for another 3–4 minutes until vegetables begin to soften and edges start to caramelize.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in diced tomatoes with their juice. Season with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
05 - Create 4 small wells in the sauce using a spoon. Crack one egg into each well, keeping yolks intact.
06 - Cover pan tightly and cook for 5–7 minutes until egg whites are completely set but yolks remain runny. Adjust time for firmer yolks as desired.
07 - Remove from heat immediately. Sprinkle with chopped fresh parsley or cilantro and crumbled feta if using. Serve hot directly from the skillet.

# Expert Hints:

01 -
  • It comes together in under 30 minutes but tastes like something youd order at a cozy restaurant
  • The runny yolks create this incredible creamy sauce when you break them into the spiced tomatoes
  • Its one of those dishes that looks impressive but is actually foolproof to make
02 -
  • The pan size matters, use one thats large enough to hold all the eggs without crowding or theyll cook unevenly
  • Dont be tempted to crank up the heat, the sauce needs a gentle simmer to thicken properly without burning
  • The eggs continue cooking after you remove the pan from heat, so take them off when the whites are just set
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and looks gorgeous going from stove to table
  • If your sauce seems too thick, add a splash of water or broth, too thin and just let it simmer a bit longer
  • The feta is optional but highly recommended, that salty kick cuts through the rich tomato sauce perfectly

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