Shakshuka Middle Eastern Bowl (Printable)

Vibrant dish with poached eggs in spiced tomato and pepper sauce paired with 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 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and 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

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened.
02 - Add the diced red and yellow bell peppers along with jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
03 - Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until the spices become fragrant.
04 - Pour in the crushed tomatoes and add the sugar, salt, and black pepper to taste. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add the baby spinach and cook for approximately 2 minutes until completely wilted.
06 - Using the back of a spoon, gently create small wells in the sauce, spacing them evenly throughout the skillet.
07 - Crack 4 to 6 eggs into each well. Cover the skillet with a lid and cook for 6 to 8 minutes until the egg whites are set but the yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warmed pita bread for dipping.

# Expert Tips:

01 -
  • It's impressively elegant but takes less than an hour from start to table, making it perfect for impressing guests without the stress.
  • The runny egg yolk becomes sauce itself, mingling with the spiced tomatoes in a way that feels almost decadent on something so wholesome.
  • You can adjust the heat and add whatever vegetables are hiding in your fridge, so it never feels repetitive.
02 -
  • Don't cover the skillet during the initial sauce cooking phase, or it will sputter and splatter everywhere; save the lid for when the eggs go in.
  • The sauce needs to be hot and simmering before you add the eggs, otherwise they'll take forever to cook and might get rubbery.
  • If you love runny yolks as much as I do, start checking at the six-minute mark rather than waiting the full eight, because every skillet cooks differently.
03 -
  • Use medium heat throughout to avoid burning the spices or having the sauce bubble away before the eggs go in.
  • If you prefer firmer egg whites with softer yolks, add an extra minute or two of cooking time, but check every thirty seconds so you don't overshoot.
  • Make the tomato sauce base the night before and reheat it gently before adding eggs for a faster morning meal.
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