Shakshuka Bowl Middle Eastern Dish (Printable Version)

Poached eggs simmered in spiced tomato and pepper sauce with warm pita bread

# What You Need:

→ 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 - 1/2 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper
12 - 28 ounces canned crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - 1/4 cup fresh cilantro or parsley, chopped
17 - 1/2 cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with jalapeño. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce using a spoon and carefully 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 chopped cilantro or parsley and crumbled feta cheese.
09 - Transfer to serving bowls and serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • The whole thing comes together in one skillet, meaning less to wash and more time actually eating with people.
  • Runny yolks mixed into spiced tomato sauce create this unexpected luxury that feels fancy but takes barely any skill.
  • It's naturally flexible enough to clean out your vegetable drawer without losing its soul.
02 -
  • Don't cover the skillet while the tomato sauce is simmering, or it'll become thin and watery instead of rich and concentrated.
  • The eggs will keep cooking slightly after you remove the pan from heat due to carryover cooking, so pull them when the whites look just barely set.
  • If your yolks crack before cooking, it's not a disaster. The dish still tastes incredible, but the texture changes completely.
03 -
  • Make your sauce the day before and refrigerate it, then add the eggs fresh in the morning for a weekday breakfast that tastes like you've spent hours in the kitchen.
  • If your eggs are cold from the fridge, let them sit at room temperature for a few minutes before cracking them into the sauce. They'll cook more evenly and gently.
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