Shakshuka Bowl with Poached Eggs (Print Version)

Poached eggs nestled in a rich spiced tomato sauce with bell peppers 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 (28-ounce) can 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

# How to Make It:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
02 - Add bell peppers and jalapeño; cook for 5 minutes until vegetables are tender.
03 - Stir in garlic, cumin, paprika, coriander, and cayenne. 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 spinach and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce with a spoon and crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with cilantro or parsley and feta cheese.
09 - Transfer to serving bowls and serve immediately with warm pita bread for dipping.

# Additional Tips::

01 -
  • It feels like restaurant-quality cooking but comes together faster than you'd expect, even on a rushed weeknight.
  • The sauce is forgiving enough that you can swap vegetables based on what's sitting in your fridge, making it impossible to mess up.
  • Those runny yolks soak into warm pita like nothing else, creating the kind of comfort that makes people ask for seconds before finishing their first bite.
02 -
  • Don't skip the spice blooming step—cooking those spices in the warm oil for just sixty seconds is what separates a flat-tasting dish from one that makes people close their eyes between bites.
  • The eggs will continue cooking slightly even after you remove the skillet from heat, so take it off the stove when the whites are barely set if you want truly runny centers.
03 -
  • Use a skillet with a lid that fits snugly—this keeps moisture in during egg cooking and prevents those whites from staying runny.
  • If you don't have a lid, lay aluminum foil over the top, though a proper lid creates a better seal and cooks more evenly.
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