Shakshuka Bowl Middle Eastern Dish (Printable)

Poached eggs in spiced tomato sauce with peppers, served with warm pita bread. A 40-minute vegetarian meal perfect for breakfast or dinner.

# What You'll 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 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon cayenne pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 to 6 large eggs
16 - 0.25 cup fresh cilantro or parsley, chopped
17 - 0.5 cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# How-To Steps:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers and jalapeño to the skillet. 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 crushed tomatoes into the skillet and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach to the sauce and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce using a spoon and crack eggs into each well, spacing them evenly.
07 - Cover the skillet with a lid and cook for 6 to 8 minutes, or until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warmed pita bread for dipping.

# Expert Advice:

01 -
  • The entire meal comes together in under forty minutes, no fussy techniques required.
  • One skillet means minimal cleanup while tasting like you spent hours in the kitchen.
  • Those runny yolks become a sauce themselves, turning simple ingredients into something luxurious.
02 -
  • If your yolks cook solid instead of staying runny, you've cooked it too long or your heat was too high, next time lower the temperature and cover the skillet just long enough.
  • Don't skip letting the sauce simmer and thicken before adding eggs, a thin watery base will make the eggs taste bland and dilute all that spice work you did.
03 -
  • Warm your pita bread right before serving, either wrapped in foil in a warm oven or quickly toasted, it makes all the difference in how the bread holds up to scooping and dipping.
  • Use a skillet with a tight-fitting lid, or even a baking sheet placed over the top, because even small steam escapes mean your eggs cook unevenly and your timing gets thrown off.
Go Back