shakshouka = eggs poached in a tomato sauce

Eggs Poached in a Spiced Tomato Sauce (Shakshouka)

  • Author: Ashley Thomas
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 3-4 1x


  • 1 tablespoon Grassfed Organic Ghee
  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 1 Serrano pepper, chopped
  • 1 bell pepper, chopped
  • 3 medium tomatoes, chopped
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Paprika
  • ¼ teaspoon Kashmiri Chili Powder
  • ¼ teaspoon salt, adjust to taste
  • ¼ teaspoon pepper, adjust to taste
  • 56 eggs
  • Cilantro, optional for garnish


  1. Heat ghee in skillet over medium heat. Add onion and stir occasionally until onions begin to turn golden brown – about 10-15 minutes.
  2. Once onions soften, add garlic and Serrano pepper. After a few minutes, add red bell pepper and reduce heat to low. Cook about 10 minutes, stirring occasionally.
  3. Add spices, stir and then add tomatoes.
  4. Bring to a simmer and cook until tomatoes have reduced and your sauce has thickened. (Taste sauce and adjust seasonings)
  5. Gently crack eggs into skillet, season top of eggs with salt and pepper and then place a cover on top of the skillet for about 5 minutes or until the eggs are cooked to your liking.
  6. Sprinkle with cilantro if desired and serve.