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Savory Shakshuka Recipe Easy Poached Eggs in Tomato Sauce

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A quick and easy shakshuka recipe featuring poached eggs in a rich, spiced tomato sauce. Perfect for brunch or a comforting dinner with simple pantry staples.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 bell peppers (red or yellow), diced
  • 3 garlic cloves, minced
  • 28 oz (800g) canned whole peeled tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4–6 large eggs, room temperature
  • 1 tablespoon white vinegar
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium heat (about 350°F / 175°C). Once shimmering, add the chopped onion and sauté for 4-5 minutes until softened and translucent.
  2. Add diced bell peppers and continue cooking for another 5 minutes, stirring occasionally, until they start to soften and develop slight caramelization on the edges.
  3. Stir in minced garlic and cook for 30 seconds until fragrant — don’t let it brown or burn.
  4. Pour in the canned tomatoes with their juices. Use your spoon to break them up into smaller pieces, leaving some texture for a rustic feel.
  5. Mix in tomato paste, smoked paprika, cumin, and red chili flakes. Season with salt and pepper. Stir well to combine all the flavors.
  6. Reduce heat to medium-low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. It should thicken and become rich and fragrant. If it feels too thick, splash in a little water to loosen.
  7. Make small wells in the sauce for each egg with the back of your spoon. Crack eggs carefully into each well.
  8. Add the white vinegar to the sauce and cover the skillet immediately. Let the eggs poach for 6-8 minutes, depending on how runny you want the yolks. Avoid lifting the lid too often — steam is the secret to gentle cooking.
  9. Once eggs are cooked to your liking, remove the skillet from heat. Sprinkle chopped parsley or cilantro over the top for a fresh finish.
  10. Serve directly from the pan, ideally with crusty bread to scoop up that luscious sauce and runny yolk.

Notes

Use fresh eggs for best poaching results. Keep the sauce at a gentle simmer and cover the pan tightly to trap steam for even cooking. Room temperature eggs poach more evenly. If the sauce thickens too much, add a splash of water. Vinegar helps the egg whites set properly. Avoid lifting the lid during poaching to maintain steam.

Nutrition

Keywords: shakshuka, poached eggs, tomato sauce, easy recipe, brunch, Middle Eastern, quick dinner, vegetarian, gluten-free

Find it online: https://chloeplate.com/savory-shakshuka-recipe-easy-poached-eggs-in-tomato-sauce/