easybreakfastvegetarianCC0 1.0 Universal
Spiced Shakshuka with Poached Eggs in Tomato-Pepper Sauce
Fresh eggs gently poached in a simmering, rich sauce of ripe tomatoes, bell peppers, garlic, cumin, and sweet paprika.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
4servings
- Fresh eggs4 piece
- Canned crushed/diced tomatoes400 g
- Red bell pepper1 piece
- Yellow onion1 piece
- Garlic cloves2 clove
- Extra virgin olive oil30 ml
- Sweet paprika5 g
- Ground cumin3 g
- Fresh parsley or cilantro10 g
- Salt
- Black pepper
Instructions
1
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper strips; cook for 6-8 minutes until soft and fragrant.
7 min timer
2
Add minced garlic, sweet paprika, and ground cumin; stir constantly for 1 minute.
1 min timer
3
Pour in crushed tomatoes with juices, add salt and black pepper. Simmer over medium-low heat for 8-10 minutes until sauce thickens nicely.
9 min timer
4
Use the back of a wooden spoon to create 4 small wells in the sauce. Crack an egg carefully into each well.
Crack eggs individually into a small cup first to inspect freshness and avoid shell fragments.
5
Cover skillet with lid and simmer gently on low for 5-7 minutes until egg whites are set and opaque while yolks remain softly runny. Sprinkle with herbs and serve directly from the skillet.
6 min timer
For vulnerable populations, cook until egg yolks are firm to eliminate Salmonella risk.
Provenance & Public Domain Audit
Source: Public Domain Traditional Culinary Heritage / USDA Healthy Eating Breakfast Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal