Go Back

Eggs Poached in Tomato Sauce (Shakshuka)

This classic Middle Eastern Shakshuka features eggs gently poached in a rich, spicy tomato sauce infused with chiles, onion, garlic, cumin, and paprika. Garnished with crumbled feta and fresh parsley, it's a flavorful and comforting dish, perfect for breakfast, brunch, or a light dinner, best served with warm pita bread.
Print Recipe Pin Recipe
Course Breakfast
Cuisine middle eastern
Servings 6 people
Calories 1575.2 kcal

Equipment

  • 1 Large Skillet or Dutch Oven Preferably oven-safe for optional finishing, or with a tight-fitting lid
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For sautéing and stirring
  • 1 Garlic Press (optional, a knife can also crush garlic)

Ingredients
  

Main

  • 5 Anaheim chiles or 3 jalapeños stemmed, seeded, and finely chopped
  • 1 small yellow onion chopped
  • 8 cloves garlic crushed
  • 1 tsp. ground cumin
  • 1 tbsp. paprika
  • 1 28-oz. can whole peeled tomatoes, undrained
  • 8 eggs
  • 1/2 cup crumbled feta cheese
  • 1 tbsp. chopped flat-leaf parsley
  • Warm pita for serving
  • 1/4 cup extra-virgin olive oil
  • Kosher salt to taste

Instructions
 

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped chiles and onion; sauté until softened, about 8-10 minutes.
  • Stir in crushed garlic, ground cumin, and paprika. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  • Pour in the undrained whole peeled tomatoes, crushing them with your hands or a spoon as they go into the pan. Season generously with kosher salt.
  • Bring the sauce to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld and the sauce to thicken slightly. Stir occasionally.
  • Uncover the skillet. Using the back of a spoon, create 8 small wells in the tomato sauce, evenly spaced.
  • Carefully crack one egg into each well, ensuring they are separated.
  • Cover the skillet again and continue to simmer gently for 8-12 minutes, or until the egg whites are set and yolks are cooked to your desired consistency (runny yolks are traditional).
  • Remove from heat. Garnish generously with crumbled feta cheese and chopped flat-leaf parsley.
  • Serve immediately, directly from the skillet, with warm pita bread for dipping.

Notes

For a richer flavor, lightly toast the cumin in the dry pan before adding oil and aromatics. Bloom the paprika in the olive oil with the onions and chiles to deepen its color and flavor. Crushing whole peeled tomatoes by hand creates a more rustic texture and helps release their juices. When poaching eggs, maintain a gentle simmer to prevent them from breaking. Cover the pan to steam the tops of the yolks to your desired doneness, aiming for runny yolks. Always taste and adjust seasoning before adding the eggs. Serve immediately with warmed pita bread.