Shakshuka Bowl Middle Eastern Dish (Print-Friendly)

Poached eggs simmered in spiced tomato sauce with peppers, served with warm pita bread for a satisfying meal.

# 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 - 28 ounces canned crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & 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

# Cooking Steps:

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

# Expert Tips:

01 -
  • It's ready in under an hour but tastes like you've been cooking all morning.
  • Those runny egg yolks break into the sauce like a secret reward, and the whole thing becomes this luxurious dipping experience with warm pita.
  • You can make it completely vegetarian or pile in whatever vegetables are calling to you from the crisper drawer.
  • It's the kind of dish that works for breakfast, lunch, or a casual dinner when you want something that feels both comforting and a little bit special.
02 -
  • Don't overcook those eggs; the moment the whites are set is your moment to pull it from the heat, because they'll continue cooking gently in the residual warmth and you'll end up with a runny yolk, which is the entire point.
  • If your sauce is too thin when you reach the simmering stage, let it bubble away uncovered for a few extra minutes before adding the eggs—watery sauce makes sad, diluted yolks.
03 -
  • Buy eggs from a local farm if you can find them; their yolks are richer and more flavorful, and they'll transform the entire dish into something that tastes like you've done something special.
  • Warm your pita bread wrapped in a damp towel in the oven for five minutes right before serving—this keeps it soft and makes it absorbent enough to soak up all that delicious sauce.
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