Shakshuka Bowl Poached Eggs (Printer View)

Poached eggs simmered in spiced tomato sauce with peppers, served with warm pita bread.

# Components:

→ 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 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 0.25 cup fresh cilantro or parsley, chopped
17 - 0.5 cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Method:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with jalapeño to the skillet. 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 in crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add baby spinach to the sauce and cook for approximately 2 minutes until completely wilted.
06 - Using the back of a spoon, make small shallow wells in the sauce, spacing them evenly throughout the skillet.
07 - Carefully crack eggs into each well. Cover the skillet with a lid and cook for 6 to 8 minutes, or until egg whites are set while yolks remain runny.
08 - Remove from heat. Garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • It looks impressive but comes together in one skillet with ingredients you probably already have.
  • The runny yolks mixing into the spiced tomato sauce create this silky, rich bite that feels indulgent without being heavy.
  • You can eat it for breakfast, lunch, or dinner and it works every single time.
  • Leftovers reheat beautifully, and the sauce somehow tastes even better the next day.
02 -
  • Don't skip covering the skillet when cooking the eggs, the steam is what sets the whites while keeping the yolks creamy.
  • Taste the sauce before adding the eggs and adjust the salt, once the eggs are in it's harder to stir without breaking the yolks.
  • If your skillet doesn't have a lid, a baking sheet or large plate works in a pinch.
03 -
  • Use a well seasoned cast iron skillet if you have one, it holds heat evenly and you can take it straight to the table.
  • Crack each egg into a small bowl first, then slide it into the well, this way you won't accidentally break a yolk directly into the sauce.
  • Let the sauce cool for a minute before adding the eggs, too much heat will cook the whites too fast and make them rubbery.
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