Shakshuka Bowl Middle Eastern (Printer-friendly)

Poached eggs in spiced tomato sauce with peppers, onions, and warm pita bread

# What You'll Need:

→ 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
06 - 1 jalapeño, seeded and finely chopped

→ Sauce

07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1 teaspoon paprika
10 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Steps:

01 - Heat 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. 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. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce with a spoon and carefully 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. Top with chopped cilantro or parsley and crumbled feta cheese.
09 - Transfer to serving bowls and serve immediately with warmed pita bread for dipping.

# Expert Advice:

01 -
  • It's ready in 40 minutes but tastes like you spent all morning fussing over it.
  • The runny yolks melt into the sauce in the most satisfying way, and you can actually watch it happen.
  • You can make it vegetarian, vegan, spicy, mild, or loaded with whatever vegetables need rescuing from your crisper drawer.
02 -
  • If your sauce is too watery when you add the eggs, they'll poach into a thin tomato broth instead of nestling into something rich—simmer it longer without the lid first if needed.
  • Cracking eggs into a sauce requires a gentle hand; if you crack them directly over the wells from a height, you risk the yolk breaking, so crack them into a small bowl first and slide them in if you're nervous.
03 -
  • If you're cooking for a crowd, you can make the sauce entirely in advance and reheat it just before serving, then add the eggs at the last moment so they're perfectly cooked.
  • Don't skip the lid while the eggs cook—it traps steam that gently sets the whites while keeping the yolks soft, and without it you'll end up with overcooked yolks and undercooked whites.
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