Shakshuka Bowl Spiced Tomato Eggs (Printable Version)

Poached eggs nestled in a smoky tomato-pepper sauce with aromatic spices, served with warm pita bread.

# What You'll Need:

→ 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 - ½ teaspoon ground coriander
11 - ¼ 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 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers and 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 sauce thickens.
05 - Add baby spinach to the sauce and cook for approximately 2 minutes until wilted.
06 - Make small wells in the sauce using the back of a spoon and crack eggs into each well.
07 - 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 and garnish with fresh cilantro or parsley and crumbled feta cheese.
09 - Transfer to serving bowls and serve immediately with warmed pita bread for dipping.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in one skillet with almost no cleanup.
  • The runny yolks mix into the spiced tomato sauce and create the most satisfying bite when scooped up with warm pita.
  • You can adjust the heat and toppings to match your mood or what's left in your fridge.
02 -
  • Don't skip covering the skillet when poaching the eggs, or the whites will stay runny and the yolks will overcook on the bottom.
  • Taste the sauce before adding the eggs and adjust the salt and spice, because it's hard to fix seasoning once the eggs are in.
  • If your skillet doesn't have a lid, a large baking sheet or piece of foil works just as well to trap the steam.
03 -
  • Use a skillet that can go from stovetop to table so you can serve it straight from the pan while it's still bubbling.
  • If you're feeding a crowd, double the sauce and use a larger skillet or baking dish, then bake the eggs in a 375 degree oven for about 12 minutes instead of stovetop poaching.
  • Always have extra pita on hand because one piece per person is never enough.
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