Poached Eggs in Spicy Tomato Sauce
Israeli shakshuka-style poached eggs nestled in a vibrant, gently spiced tomato sauce. A showstopping breakfast that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 3 tbsp olive oil
- 1 medium onion
- 3 clove garlic cloves
- ½ large red bell pepper
- 14 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 large eggs
- ¼ cup fresh cilantro
- 2 tbsp fresh parsley
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium heat. Dice the onion into small pieces and add to the pan, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Mince the 3 garlic cloves and dice the red bell pepper. Add both to the skillet and cook over medium heat, stirring frequently, until fragrant and the pepper begins to soften, about 2-3 minutes.
- 3
Stir in the 2 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, and 0.25 tsp cayenne pepper. Toast the spices for about 1 minute, stirring constantly, until they darken slightly and become fragrant.
- 4
Pour in the 14 oz canned crushed tomatoes and stir well to combine all ingredients. Bring the sauce to a gentle simmer over medium-high heat, then reduce heat to medium-low. Season with 0.5 tsp sea salt and 0.25 tsp black pepper. Simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 5
Make 4 small wells or indentations in the simmering sauce using the back of a spoon. Carefully crack each egg into a well, spacing them evenly around the pan. The sauce should surround but not fully cover the eggs.
- 6
Cover the skillet with a lid or large plate and poach over medium-low heat for 4-6 minutes. The eggs are done when the whites are set and opaque but the yolks still jiggle slightly when gently shaken. For firmer yolks, cook 1-2 minutes longer.
- 7
Remove from heat and sprinkle the 0.25 cup fresh cilantro and 2 tbsp fresh parsley over the top. Serve the skillet family-style, with crusty bread for dipping into the sauce and scooping up each poached egg.
Tools you’ll need
- Large skillet (10-12 inch)
- Lid or large plate
- Wooden spoon
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