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Ultra close-up macro of traditional Shakshuka showing poached eggs with runny yolks nestled in bubbling spiced tomato bell pepper sauce garnished with feta and parsley

Traditional Shakshuka (Eggs Poached in Spiced Tomato Sauce)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Nutrition

Ingredients
  

Spiced Tomato & Pepper Sauce
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion finely chopped
  • 1 large red bell pepper seeded and thinly sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp ground cumin essential for earthy warmth
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes adjust to taste
  • 1 can (28 oz) whole peeled San Marzano tomatoes crushed by hand with their juices
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp freshly cracked black pepper
Eggs & Fresh Garnishes
  • 5 to 6 large eggs fresh pasture-raised
  • 1/2 cup feta cheese crumbled
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1 loaf crusty sourdough or warm pita bread for dipping

Method
 

Step-by-Step Instructions
  1. Sauté Aromatics: Heat olive oil in a large heavy skillet (cast iron or stainless steel) over medium heat. Add chopped onion and sliced bell pepper. Sauté for 6-8 minutes until soft and caramelized around the edges.
  2. Bloom the Spices: Add minced garlic, cumin, smoked paprika, coriander, and red pepper flakes. Cook for 1-2 minutes until fragrant, allowing the warm spices to toast in the olive oil.
  3. Simmer the Sauce: Pour in hand-crushed tomatoes with all their juices. Season with kosher salt and black pepper. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10-12 minutes until the sauce thickens into a rich, luscious stew.
  4. Poach the Eggs: Using the back of a large spoon, make 5-6 small wells in the simmering tomato sauce. Crack an egg directly into each well. Season the eggs lightly with a pinch of salt.
  5. Cover & Simmer: Cover the skillet with a lid and cook on low heat for 5-8 minutes, until the egg whites are just opaque and gently set, but the yolks are still gorgeously soft and runny.
  6. Garnish & Serve: Remove from heat immediately. Scatter crumbled feta, chopped fresh cilantro, and parsley over top. Serve right from the hot skillet with plenty of warm crusty sourdough or pita bread for scooping!

Nutrition

Calories: 280kcalCarbohydrates: 16gProtein: 14gFat: 19gSaturated Fat: 5.5gCholesterol: 245mgSodium: 580mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 87500IUVitamin C: 53.6mgCalcium: 1900mgIron: 0.6mg

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