Quick Shakshuka Eggs (Printable)

Poached eggs simmer in a spicy tomato and pepper sauce, ready in 25 minutes.

# What goes in:

→ 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 cook for 2–3 minutes until softened and translucent.
02 - Add diced bell pepper to the skillet and continue cooking for 3–4 minutes until vegetables begin to soften.
03 - Stir in garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
04 - Pour in diced tomatoes with their juice. Season with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Create 4 small wells in the sauce using a spoon. Crack an egg into each well, keeping yolks intact.
06 - Cover the pan and cook for 5–7 minutes until egg whites are completely set but yolks remain runny. Cook longer if firmer yolks are preferred.
07 - Remove from heat. Sprinkle with fresh parsley or cilantro and crumbled feta if using. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat but looks like you spent all morning cooking
  • The runny yolks create their own rich sauce when you drag your bread through them
  • It's equally impressive for weekend brunch or a lazy weeknight dinner
02 -
  • Don't rush the vegetable sauté—those onions and peppers need time to develop sweetness
  • If your eggs are taking too long to set, try covering the pan partially instead of fully
  • The sauce will continue thickening as it stands, so don't reduce it too much
03 -
  • Crack each egg into a small bowl first, then slide it into its well—this prevents accidental shells and broken yolks
  • A cast-iron skillet gives the best results, but any oven-safe pan with a lid works perfectly

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