Eggs in Spicy Tomato Sauce (Print Version)

Vibrant eggs poached in a spicy tomato and pepper sauce, served with crusty bread for a comforting meal.

# Ingredient List:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes with juices
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# Cooking Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers; sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, coriander, and cayenne pepper; cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with juices. Season with salt and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally until sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Create six wells in the sauce with a spoon. Crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, until egg whites are set but yolks remain runny; cook longer for firmer yolks if desired.
08 - Remove from heat. Sprinkle with chopped cilantro or parsley and crumbled feta if using.
09 - Serve immediately with warm crusty bread or pita for dipping.

# Expert Suggestions:

01 -
  • Its the kind of dish that makes you feel like a proper cook even though it comes together in under 40 minutes with minimal effort
  • The way the crusty bread soaks up that spiced tomato sauce is absolutely addictive and somehow makes everything better
  • You can easily adjust the heat level to suit everyone at the table, from mild to I regret nothing spicy
02 -
  • The most common mistake is adding eggs before the sauce has thickened enough, which results in watery shakshuka instead of the rich, spoon-coating consistency you want
  • Do not try to make more than 6 eggs in one skillet or the eggs will be crowded and cook unevenly, and nobody wants overcooked yolks
  • Cast iron skillets are perfect here because they hold heat evenly and go beautifully from stovetop to table for that rustic presentation
03 -
  • The sauce should be thick enough to coat the back of a spoon before you add eggs, if it is too watery, keep simmering
  • Room temperature eggs are less likely to spread weirdly in the sauce and will cook more evenly than cold eggs
  • If your yolks are cooking too fast but whites are not set, try covering the skillet partially instead of completely
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