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Poached Eggs In Tomato Sauce (Shakshouka)

This Middle Eastern-inspired dish is the perfect way to start your day off on the right foot. With poached eggs nestled in a flavorful tomato sauce, this shakshouka is a surefire way to spice up your breakfast routine.

97% would make again

Under 30 minutes

Poached Eggs In Tomato Sauce (Shakshouka)

Under 30 minutes


for 3 servings

  • 1 ½ tablespoons oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 cups crushed tomato (485 g)
  • 1 tablespoon worcestershire sauce
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 tomato, diced
  • ¼ cup fresh parsley (10 g)
  • 3 eggs, room temperature
  • parsley, chopped, to garnish
  • feta cheese, to garnish

Nutrition Info

  • Calories 239
  • Fat 11g
  • Carbs 24g
  • Fiber 4g
  • Sugar 13g
  • Protein 12g

Estimated values based on one serving size.


  1. Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
  2. Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
  3. Add dice tomato and cook until sauce has thickened.
  4. Using a spoon, create wells for the eggs, crack an egg into each well.
  5. Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
  6. Enjoy!
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Poached Eggs In Tomato Sauce (Shakshouka)