Shakshuka with Roasted Peppers and Eggs
A Mediterranean one-pan dish featuring poached eggs nestled in a spiced tomato and red pepper sauce. Italian canned tomatoes, garlic, and warm spices like cumin and paprika create a rich base. Eggs cook gently in the sauce until whites set while yolks remain creamy. Finished with fresh parsley and served directly from the pan.
Ingredients
- 6 eggs
- 2 red peppersyellow or orange peppers1:1flavor change
slightly milder and sweeter
- 1 ¾ lb Italian canned tomatoescrushed tomatoes1:1texture change
will produce thinner sauce, increase simmer time
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- parsley leaves, for garnish
- 1 tsp cumin powderwhole cumin seeds2/3 tsp total, groundflavor change
fresher, nuttier cumin taste
- ⅓ tsp ground cumin
- 1 tsp sweet paprika powder
- ⅓ tsp cayenne pepper
- salt, to taste(optional)
- sugar, to taste(optional)
Instructions
- 1
Remove cores, pith, and seeds from peppers; cut into small cubes
- 2
Finely chop garlic
- 3
Heat olive oil in a large high-sided pan over medium heat
- 4
Add peppers, garlic, and tomato paste with salt; cook for 1 minute
- 5
Cover and reduce heat; cook for 10 minutes until peppers are soft
- 6
Add canned tomatoes and crush with spatula; stir
- 7
Add all spices and cook over medium heat for 15-20 minutes until sauce thickens
- 8
Create divots in sauce with spatula; crack eggs directly into them
- 9
Cook over medium heat until egg whites are set and yolks remain runny, about 10-15 minutes
- 10
Sprinkle with parsley and serve from the pan
Tips
Tear bread to soak up the runny yolks and sauce
Keep the heat moderate to prevent egg whites from cooking too quickly
Good to Know
Refrigerate sauce in airtight container up to 3 days. Do not freeze eggs in sauce as they become rubbery upon thawing.
Prepare the spiced tomato and pepper sauce up to 2 days ahead; reheat gently before poaching eggs.
Serve directly from the pan with crusty bread to soak up sauce and runny yolks.
Common Mistakes
Do not skip the initial 10-minute covered cook of peppers to avoid undercooked, firm peppers
Do not exceed 15-20 minutes sauce simmer to avoid overly thick, reduced sauce that prevents proper egg poaching
Do not stir vigorously after adding eggs to avoid breaking yolks
Substitutions
slightly milder and sweeter
fresher, nuttier cumin taste