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My Kosher Cooking

Practical recipes. A welcoming table.

dairy-free pareve weeknight vegetarian

Shakshuka (Eggs in Tomato Sauce)

Eggs poached directly in a spiced tomato and pepper sauce. Serve straight from the pan with crusty bread.

Prep
10 min
Total
34 min
Servings
4
Jump to ingredients
shakshuka with poached eggs in spiced tomato sauce

Ingredients

For 4 servings

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (adjust to taste)
  • 1 can (28 oz) crushed tomatoes
  • Salt and pepper to taste
  • 4–6 large eggs
  • Fresh parsley or cilantro, for serving

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.
  2. Add the bell pepper and cook another 3 minutes.
  3. Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes. Season with salt and pepper.
  5. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
  6. Make small wells in the sauce with a spoon. Crack an egg into each well.
  7. Cover the skillet and cook for 5–8 minutes, until egg whites are set but yolks are still soft.
  8. Serve immediately from the pan, topped with fresh herbs.

Notes

Don't skip covering the pan when cooking the eggs — it traps steam and helps the tops set without overcooking the yolks. Eggs are done when the whites are set but the yolks are still slightly runny.

Variations

  • Add crumbled feta cheese on top before serving (makes it dairy).
  • Stir in a handful of baby spinach before adding the eggs.
  • Use harissa paste instead of chili flakes for a deeper heat.