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97% would make again

Poached Eggs In Tomato Sauce (Shakshouka)

featured in 10 Easy Egg Recipes You'll Crave Everyday

Under 30 min

Under 30 min


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

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    Calories 189
    Fat 11g
    Carbs 13g
    Fiber 3g
    Sugar 7g
    Protein 10g

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!