Shakshuka Bowl Middle Eastern (Print Version)

Poached eggs nestled in spiced tomato sauce with bell peppers, served alongside warm pita bread.

# What You 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 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper
12 - 28 ounces crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - 1/4 cup fresh cilantro or parsley, chopped
17 - 1/2 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 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 aromatics are 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 to the sauce and cook until completely wilted, approximately 2 minutes.
06 - Using the back of a spoon, make small wells in the sauce and carefully crack eggs into each well.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes until egg whites are set while yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warm pita bread.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent the entire morning in the kitchen.
  • Those runny yolks become your sauce for dipping bread, so you're actually eating the best part twice.
  • One skillet means minimal cleanup on mornings when you need comfort food but not dishes piling up.
02 -
  • Room temperature eggs cook more evenly, and you'll actually see the difference between runny yolks and set whites.
  • The sauce thickens more than you think it will, so if it seems thin before the eggs go in, give it those full ten to twelve minutes.
03 -
  • Keep the eggs at room temperature on the counter for thirty minutes before cooking so they set evenly in the warm sauce instead of starting cold.
  • Don't cover the skillet too early; let the sauce concentrate for its full cooking time, and only add the lid once the eggs are nestled in.
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