Poached Eggs In Tomato Sauce

Poached Eggs In Tomato Sauce

Eggs simmered gently in a garlicky, spiced tomato sauce until the whites set and yolks stay runny.

Total 35 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This dish, often called shakshuka in North African and Middle Eastern kitchens, poaches eggs directly in a skillet of simmered tomatoes, garlic, and warm spices. The sauce turns rich and slightly sweet as it reduces, while the eggs cook just enough to hold a soft, spoonable yolk. Serve it for breakfast, brunch, or a light dinner with crusty bread for scooping.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 28 ounces crushed tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 6 large eggs
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 4 slices crusty bread, toasted

Method

  1. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.

  2. Stir in the garlic, cumin, smoked paprika, and cayenne, and cook until fragrant, about 1 minute.

  3. Add the crushed tomatoes, salt, black pepper, and sugar. Stir to combine and bring to a gentle simmer.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, about 15 minutes.

  5. Using a spoon, make 6 small wells in the sauce. Crack an egg into each well.

  6. Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, about 8 minutes.

  7. Remove from heat and sprinkle with crumbled feta and chopped parsley.

  8. Serve immediately, straight from the skillet, with toasted crusty bread for scooping.

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★ 3.6 (1)

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    Poached Eggs In Tomato Sauce

    This dish, often called shakshuka in North African and Middle Eastern kitchens, poaches eggs directly in a skillet of simmered tomatoes, garlic, and warm spices. The sauce turns rich and slightly sweet as it reduces, while the eggs cook just enough to hold a soft, spoonable yolk. Serve it for breakfast, brunch, or a light dinner with crusty bread for scooping.

    35 min 4 servings 310 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 red bell pepper, diced
    • 4 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 28 ounces crushed tomatoes
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon sugar
    • 6 large eggs
    • 1/4 cup feta cheese, crumbled
    • 2 tablespoons fresh parsley, chopped
    • 4 slices crusty bread, toasted

    Method

    1. 1

      Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes.

    2. 2

      Stir in the garlic, cumin, smoked paprika, and cayenne, and cook until fragrant, about 1 minute.

    3. 3

      Add the crushed tomatoes, salt, black pepper, and sugar. Stir to combine and bring to a gentle simmer.

    4. 4

      Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly, about 15 minutes.

    5. 5

      Using a spoon, make 6 small wells in the sauce. Crack an egg into each well.

    6. 6

      Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, about 8 minutes.

    7. 7

      Remove from heat and sprinkle with crumbled feta and chopped parsley.

    8. 8

      Serve immediately, straight from the skillet, with toasted crusty bread for scooping.