I had started to develop an appreciation for poached eggs when every time my husband and I would go out for breakfast or brunch, he would order some version of an Eggs Benedict dish. From there, the idea of poaching eggs in a spicy tomato sauce sounded like a great way to add flavor and still have that poached egg feel which was why Shakshuka was so appealing.

This dish is traditional to North Africa enjoyed in Tunis, Libya and Morocco, and although there are debates as to its exact location of origin, the basics of it include a spicy tomato and onion stew used to poach eggs to your desired doneness. After that, it is completely versatile and can be adjusted any way you prefer. You can add cured meats or vegetables such as bell peppers or leafy greens, additional spices such as paprika and coriander, or even switch up the herbs and cheese for a variety of different flavor profiles. Here is a simple version that I come back to every time and hope you enjoy as well!

Shakshuka
3-5 Servings

1-2 tbsp Olive Oil
1 large Onion, thinly sliced
1 Jalapeño or Serrano Peppper, minced
3-4 cloves Garlic, minced
1 tsp Cumin
1 tsp Crushed Red Pepper Flakes or Cayenne (adjusted to taste)
1 tsp Sea Salt
4 cups roughly chopped Tomato or 1 28-oz can Crushed Tomatoes, with juices
4-6 Eggs *
1/2 cup Roughly Chopped Cilantro
1/4 cup Crumbled Feta

Heat the oil in a large skillet and sauté the onion until soft, about 3-4 minutes. Add the jalapeño, garlic, cumin, and pepper flakes or cayenne and season with the salt. Heat a few minutes more until the jalapeño softens and the garlic and cumin become fragrant.

Stir in the tomato with the juices and cook about 10-15 minutes until everything comes together and the sauce begins to thicken. Adjust salt and pepper to taste.

Make little wells in the sauce, spacing them apart and carefully crack an egg into each well. Cover and cook on low heat until the eggs reach your desired doneness, about 7 minutes for runny yolks and up to 14 minutes for well done.

Sprinkle with the chopped cilantro and crumbled feta and serve with a crusty loaf or fresh pita and enjoy!

* Note: This amount of sauce can cook up to 6 eggs comfortably but I’ve done it with as little as 4 without having too much sauce left over.