A warm and comforting dish of poached eggs in a rich, spiced tomato sauce, topped with fresh herbs and crumbled feta. Perfect for breakfast, brunch, or even dinner! 🍅🍳
Ingredients (Serves 3-4)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper to taste
For the Eggs & Garnish:
- 4-5 eggs
- ¼ cup crumbled feta cheese
- 2 tbsp fresh parsley or cilantro, chopped
- Black pepper, to taste
For Serving:
- Warm pita bread or crusty bread
- Optional: A drizzle of olive oil or yogurt
Instructions
1️⃣ Make the Tomato Sauce:
- Heat olive oil in a skillet over medium heat.
- Sauté onion and bell pepper for 4-5 minutes until softened.
- Stir in garlic, cumin, paprika, coriander, and red pepper flakes, cooking for another 30 seconds until fragrant.
- Add tomatoes, tomato paste, salt, and pepper, then simmer for 10 minutes, stirring occasionally.
2️⃣ Poach the Eggs:
- Create small wells in the sauce and gently crack eggs into them.
- Cover and let cook for 5-7 minutes until egg whites are set but yolks are slightly runny.
3️⃣ Garnish & Serve:
- Sprinkle with feta cheese and fresh parsley.
- Serve warm with pita or crusty bread for dipping.
Pro Tips:
✅ Want a richer sauce? Add a splash of vegetable broth or extra tomato paste.
✅ Prefer spicier shakshuka? Add more red pepper flakes or a pinch of cayenne.
✅ Meal prep friendly! The sauce can be made ahead and reheated before adding eggs.
