Shakshuka Bowl with Poached Eggs (Printable)

Poached eggs in a spiced tomato and pepper sauce, served with warm pita

# Components:

→ 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, optional
06 - 1 jalapeño, seeded and finely chopped, optional

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon cayenne pepper, optional
12 - 28 ounces canned crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 0.25 cup fresh cilantro or parsley, chopped
17 - 0.5 cup crumbled feta cheese, optional

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat 2 tablespoons 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 along with jalapeño if using. 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 to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach if using and cook for approximately 2 minutes until wilted.
06 - Make small wells in the sauce using the back of a spoon. Crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese if desired. Serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • It looks impressive but comes together in one skillet with pantry staples you probably already have.
  • The runny yolk becomes part of the sauce, creating this rich, velvety texture that soaks into warm pita perfectly.
  • You can adjust the heat and add whatever vegetables need using up in your fridge.
02 -
  • Don't skip the lid when cooking the eggs or the whites will stay runny and the yolks will overcook.
  • Taste the sauce before adding the eggs because once they're in, you can't stir it without breaking them.
  • If your sauce looks too thick, add a splash of water before nestling the eggs so they cook evenly.
03 -
  • Use a skillet with a lid that fits snugly, or the eggs will take forever to cook and the yolks will get rubbery.
  • Crack each egg into a small bowl first so you can check for shells and slide it gently into the sauce without breaking the yolk.
  • If you love feta, crumble it over the sauce right before adding the eggs so it softens and gets creamy as everything cooks.
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