Shakshuka Bowl Middle Eastern Dish (Print View)

Poached eggs simmered in spiced tomato and pepper sauce, served with warm pita bread. A vibrant Middle Eastern favorite ready in 40 minutes.

# Ingredient List:

→ 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 - ½ teaspoon ground coriander
11 - ¼ teaspoon cayenne pepper
12 - 1 (28-ounce) can crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs and Garnish

15 - 4 large eggs
16 - ¼ cup fresh cilantro or parsley, chopped
17 - ½ cup crumbled feta cheese
18 - 4 pita breads, warmed

# Directions:

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 with jalapeño. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, cumin, paprika, coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour crushed tomatoes into the skillet and add sugar, salt, and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Add baby spinach and cook until wilted, approximately 2 minutes.
06 - Make small wells in the sauce using a spoon and crack eggs into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat and garnish with fresh cilantro or parsley and crumbled feta cheese. Serve immediately with warm pita bread.

# Expert Tips:

01 -
  • Those runny yolks become your sauce, and suddenly torn pita isn't just bread—it's a vehicle for something golden and alive.
  • It comes together in under 40 minutes but tastes like you simmered it all morning, impressing people without the fuss.
  • One pan means one thing to clean, which honestly might be the best part of dinner at the end of a long day.
02 -
  • Don't peek too early at your eggs—the cover traps steam that cooks the whites, and lifting it releases all that invisible heat before the whites are set.
  • The yolks won't firm up once you remove them from heat, so if you like them slightly runny (as you should), pull the skillet when they still have a tiny jiggle to them.
  • If your sauce looks too thin when you crack in the eggs, let it simmer a few extra minutes before adding them—watery sauce makes runny eggs in all the wrong ways.
03 -
  • Make your sauce the day before if you want—it actually deepens in flavor overnight, and then you just reheat and crack in fresh eggs when you're ready to eat.
  • Warm your pita in a dry skillet for a few seconds right before serving so it's pliable but not soggy, the difference between good and something you'll actually crave.
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