Cozy Shakshuka with Poached Eggs

Ready in: 30 minutes · Serves: 4 · Technique: Poaching · Storage: Up to 3 days in the fridge.

Quick Answer

This Shakshuka recipe features poached eggs in a spiced tomato sauce, perfect for a cozy gathering.

As the crisp autumn air sweeps through New York City, I can't help but think about cozy meals that warm the soul and keep us nourished as we gather with friends and family for the upcoming holidays. One of my absolute favorites during this season is Shakshuka. This dish, featuring poached eggs nestled in a rich, spiced tomato and pepper sauce, is not only a visual feast but also a culinary celebration that marks the start of hearty cooking in the chilly months ahead.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Warm and comforting, perfect for chilly autumn evenings.
• Easy to make and packed with flavor, making it a crowd-pleaser.
• Nutritious ingredients that provide a satisfying meal.
• Great for sharing with family and friends during the holidays.
• Versatile dish that can be customized to your taste.

Ingredients

Gather the following ingredients to create a delicious Shakshuka:

For the Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper, to taste

For the Eggs and Garnish

• 6 large eggs
• Fresh parsley or cilantro, for serving
• Crumbled feta cheese (optional)

How to Make Shakshuka (Step-by-Step)

Follow these simple steps to prepare a scrumptious Shakshuka that will delight your taste buds.

Step 1: Sauté the Aromatics

In a large, deep skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it softens and turns translucent, about 5 minutes. A pinch of salt at this stage will enhance the onion's natural sweetness.

Step 2: Add Peppers and Garlic

Once the onions are ready, stir in the diced red bell pepper and minced garlic. Cook for an additional 3-4 minutes until the peppers are just tender, brightening up the dish.

Step 3: Spice it Up

Next, add the ground cumin, sweet paprika, and optionally, a hint of cayenne pepper. Stir well and let these spices toast for about a minute, allowing their aroma to fill the kitchen.

Step 4: Tomato Goodness

Incorporate the crushed tomatoes and a teaspoon of sugar into the skillet. Season with salt and pepper to taste, then bring the mixture to a gentle simmer for 10-15 minutes, allowing the flavors to meld.

Step 5: Create Wells for Eggs

Using the back of a spoon, make small wells in the sauce and crack the eggs into each well. Enjoy the delightful sight of eggs resting in their cozy beds of sauce.

Step 6: Poach the Eggs

Cover the skillet with a lid and allow the eggs to cook for about 5-7 minutes. Keep an eye on them; you're aiming for set whites and a slightly runny yolk.

Step 7: Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh parsley or cilantro and a sprinkle of crumbled feta cheese, if desired.

Common Mistakes to Avoid

• Skipping the sauté: Don't rush in with the tomatoes; allowing the onions, peppers, and garlic to sauté properly builds the flavor foundation.
• Overcooking the eggs: Keep an eye on the time! The eggs should be perfectly poached, with creamy yolks; overcooked eggs can result in a rubbery texture.
• Neglecting seasoning: Taste the sauce before adding the eggs and adjust your seasonings to ensure it's flavorful; a little salt can go a long way.

Tips and Tricks for Success

• Use a cast-iron skillet for even heat distribution and great flavor.
• Make sure your eggs are fresh for the best texture and flavor.
• Experiment with different herbs and spices to tailor the dish to your taste.
• For a richer sauce, consider adding a splash of vegetable or chicken broth.

Variations

• Swap out the red bell pepper for green bell pepper or even add zucchini.
• Incorporate chorizo or sausage for a meaty version.
• Add spinach or kale for extra greens and nutrition.
• Try different types of cheese, like goat cheese or mozzarella, for varied flavors.

How to Serve

• Serve with warm, crusty bread or pita to scoop up the sauce.
• Present it family-style for a communal dining experience.
• Accompany with a simple green salad dressed with lemon and olive oil.
• Top each serving with additional herbs for a fresh finish.

Make Ahead and Storage

• Make Ahead: Prepare the sauce in advance and store in the fridge for up to 3 days.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop, adding a splash of water to keep the sauce from drying out.
• Freezing: Not recommended, as the texture of the eggs may change.

Recipe Notes / What I Learned

Through my journey of perfecting this Shakshuka recipe, I discovered how crucial the sautéing step is-it truly transforms the dish from simple to spectacular. Each ingredient plays a vital role in creating layers of flavor that make this meal unforgettable.

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 plate

Nutrition Snapshot

Estimated Nutrition Per Serving: ~250 calories · 12g protein · 20g carbs · 15g fat

Recipe by:

Elena SMITH

Cozy Shakshuka with Poached Eggs

This Shakshuka recipe features poached eggs in a spiced tomato sauce, perfect for a cozy gathering.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Group: Sauce Ingredients

• 2 Tbsp. olive oil
• 1 large onion, finely chopped
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. sweet paprika
• ¼ tsp. cayenne pepper (optional)
• 1 can (28 ounces) crushed tomatoes
• 1 tsp. sugar
• Salt and pepper, to taste

Group: Eggs and Garnish Ingredients

• 6 large eggs
• Fresh parsley or cilantro, for serving
• Crumbled feta cheese (optional)

Equipment

• Large deep skillet
• Lid
• Spoon

Method

 

1. In a large, deep skillet, heat two tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it softens and turns translucent, about 5 minutes.
2. Once the onions are ready, stir in the diced red bell pepper and minced garlic. Cook for an additional 3-4 minutes until the peppers are just tender.
3. Add the ground cumin, sweet paprika, and optionally cayenne pepper. Stir well and let these spices toast for about a minute.
4. Incorporate the crushed tomatoes and sugar into the skillet. Season with salt and pepper to taste, then bring to a gentle simmer for 10-15 minutes.
5. Using the back of a spoon, make small wells in the sauce and crack the eggs into each well.
6. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes for set whites and slightly runny yolks.
7. Once cooked to your liking, remove from heat and garnish with fresh parsley or cilantro and crumbled feta cheese if desired.

Notes

Allow flavors to meld for a relatively longer simmer time, and adjust seasoning before adding eggs for optimal taste.

FAQs