EASY Shakshuka (Poached Eggs in Tomato Sauce)

Shakshuka in a small black pan with toast on the side.

4 from 1 vote

EASY Shakshuka (Poached Eggs in Tomato Sauce)

A luscious, harissa-packed tomato sauce, perfectly cooked eggs, and delicious garnishes? This quick, easy shakshuka recipe will be your go-to for those days you need something fast. Perfect for weekend brunch, entertaining, or just a meal for one.

Prep Time5

Cook Time10

Total Time15

Course: vegetarian

Cuisine: middle eastern

Keyword: baked eggs, brunch, shakshuka

Servings: serving

Calories: 442kcal

Author: Kate Phillips

Ingredients

½ tablespoon olive oil
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
1 can peeled plum tomatoes (400g), you can also use crushed or chopped tomatoes
2 free-range eggs

To garnish -

1 tablespoon tahini
1 handful of torn mint leaves
1 tablespoon dukkah
1 tablespoon marinated feta or regular feta, crumbled

Instructions

Cook the spices.
Start by adding ½ tablespoon of olive oil to a small pan over a medium heat. Add the 1 tablespoon of harissa, along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and ½ teaspoon of salt. Cook, stirring for a minute until fragrant.
Make the sauce.
Add the can of tomatoes, then refill the can quarter of the way up with water, give it a little swirl then pour that into the pan too. Stir, then reduce the heat to low and cook, stirring occasionally until thick and glossy (about 5 minutes).
Add the eggs.
Make two little holes in the pan with your spoon, then crack one egg into each hole. Pop the lid on (use a plate if you don't have a lid) and let the eggs poach in the pan for 4 minutes, until the whites have changed colour (they'll go white from being clear) but the yolks are still runny.
Garnish and serve.
When the eggs are ready, remove the pan from the heat. I like serving this shakshuka straight from the pan to reduce dishes and it's also just way easier - no risk of breaking the eggs by transferring them to another plate!
Drizzle over 1 tablespoon of tahini, followed by 1 tablespoon of dukkah, the mint and the marinated feta. Eat straight away, ideally with a good chunk of your favourite bread to mop up all the sauce.

Notes

SCALE IT UP: You can easily scale up this shakshuka recipe - it's a great one to make for a crowd. Everyone can help themselves from the pan, saving on dishes!

PREP AHEAD: Make the tomato sauce in advance if you like. It will keep for five days in the fridge, so you can just reheat it in a pan with a little water (start with 1 tablespoon) before you add the eggs.

SERVING SUGGESTIONS: Serve with no-knead focaccia, rosemary parmesan bread, Vogel's style seed bread, soft garlic flatbreads or two-ingredient dough garlic naan.

Nutrition