Go Back
Homemade Shakshouka (Poached Eggs in Spicy Tomato Sauce) recipe photo

Shakshouka (Poached Eggs in Spicy Tomato Sauce)

This Shakshouka is a flavor-packed delight! Poached eggs in a spicy tomato sauce, perfect for breakfast or dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern, North African
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshouka:
  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 2 medium Anaheim Peppers chopped
  • 1 medium Jalapeño Peppers chopped
  • 28 ounce Diced Tomatoes canned, with juice
  • 1 cup Vegetable Broth
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper freshly ground
  • 6-8 whole Eggs poached
  • 2 tablespoons Fresh Parsley chopped
  • ½ cup Feta Cheese crumbled
  • 4 pieces Pita Bread for serving

Equipment

  • Large skillet
  • Lid
  • Wooden Spoon
  • Measuring cups and spoons
  • Serving Spoon

Method
 

Directions:
  1. Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the anaheim peppers and jalapeño peppers, cooking for another 3-4 minutes until they soften.
  2. Step 2: Add the 28-ounce can of diced tomatoes (including the juice) to the skillet, followed by 1 cup of vegetable broth, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Stir to combine all the ingredients and bring the mixture to a simmer.
  3. Step 3: Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning as necessary.
  4. Step 4: Using the back of a spoon, create small wells in the sauce and gently crack 6-8 eggs into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook a few minutes longer.
  5. Step 5: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with 2 tablespoons of chopped fresh parsley and ½ cup of crumbled feta cheese. Serve hot, alongside warm fresh pita bread for scooping.

Notes

  • Adjust the spice level by adding more jalapeño or cayenne pepper if desired.
  • For a lighter version, swap feta for a lower-fat cheese or omit it entirely.
  • Incorporate more vegetables like spinach or kale for added nutrients.