Shakshuka Bowl Middle Eastern Dish (Printable)

Poached eggs simmered in spiced tomato and pepper sauce, served with warm pita bread for a satisfying meal.

# Ingredient List:

→ 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 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 (28 ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.
02 - Add bell peppers and jalapeño; cook for 5 minutes until the vegetables are tender.
03 - Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.
04 - Pour in the crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens.
05 - Add spinach and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce with a spoon and crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with cilantro or parsley and feta cheese.
09 - Serve immediately with warm pita bread for dipping.

# Tips from the Pros:

01 -
  • It looks restaurant-worthy but comes together in under 40 minutes, which means impressing people on a weeknight is actually possible.
  • The runny egg yolks create their own sauce when you break them, turning every bite into something richer than you expected.
  • You can adjust the heat level to match whoever's eating it, making it genuinely customizable without feeling like you're cooking multiple dishes.
02 -
  • If your sauce looks thin when you pour in the tomatoes, that's normal—it thickens as it simmers, and rushing this step means watery, sad shakshuka.
  • Cooking the eggs low and slow instead of blasting them on high heat is the difference between creamy, custard-like yolks and rubbery ones.
  • Warm your pita bread right before serving because cold bread makes you work too hard, and this dish should feel effortless.
03 -
  • Make the tomato sauce base ahead of time and reheat it before adding the eggs—this is a game-changer when you're cooking for guests and want to seem calm.
  • If you're nervous about eggs cooking unevenly, cover the skillet with foil instead of the lid so you can see what's happening without lifting it and losing heat.
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