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Eggs Poached in a Spiced Tomato Sauce (Shakshouka)

shakshouka = eggs poached in a tomato sauce

Eggs Poached in a Spiced Tomato Sauce (Shakshouka)

5 from 1 review
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Servings 3 -4
Prep Time 10 mins
Cook Time 35 mins


  • 1 tablespoon ghee butter, oil
  • 1 white onion chopped
  • 3 garlic cloves minced
  • 1 serrano pepper minced
  • 1 bell pepper chopped
  • 3 medium tomatoes chopped
  • 1 teaspoon cumin
  • 1 ¼ teaspoons paprika
  • ¼ teaspoon black pepper to taste
  • ¼ teaspoon salt to taste
  • Pinch of cayenne to taste
  • 5-6 eggs
  • Cilantro optional for garnish


  • Heat ghee/oil in a skillet over medium heat.
  • Add the chopped onions and stir occasionally for about 10-15 minutes, or until they begin to turn golden brown.
  • Add garlic and serrano pepper and stir for a couple minutes, then add the red bell pepper and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.
  • Stir the spices into the sauce then add the tomatoes.
  • Bring to a simmer and cook until tomatoes have reduced and the sauce has thickened (taste sauce and adjust seasonings).
  • Gently crack eggs into skillet, season top of eggs with salt and pepper then cover the skillet and cook for about 5 minutes or until the eggs are cooked to your liking.
  • Sprinkle with cilantro if desired and serve.
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