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Shakshouka (Poached Eggs in Spicy Tomato Sauce) Recipe

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This recipe for Shakshouka (Poached Eggs in Spicy Tomato Sauce), by , is from Customer Care Team Cookbook 2020, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sebastien Botelho


- 2 tablespoons olive oil
- 1 onion, chopped
- 2 anaheim peppers, seeded and chopped
- 1 jalapeño or habanero pepper, seeded and finely chopped - you can add additional jalapeño to substitute the anaheim peppers or to make the recipe spicier
- 1 (28-ounce) can diced tomatoes
- 1/2 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 to 8 eggs
- 2 tablespoons chopped parsley
- 1/4 cup crumbled feta cheese (optional, or I recommend replacing with cotija cheese)

In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.

Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).

OPTIONAL: Sprinkle with parsley and feta cheese and serve with warm pita bread.

Personal Notes:
Personal Notes:
This one-pot-wonder of a dish also goes by the name “eggs in purgatory”.

This can be eaten for breakfast, lunch, or dinner :)




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