Shakshuka – Poached Eggs in Spicy Tomatoes

This was a quick lunch for as the preparation didn’t require a lot of time and I had my spices mixture ready.

You need:

  • 2 tablespoons olive oil
  • 1 bell pepper (I used a red one), diced
  • 1 small yellow onion, chopped
  • 1 garlic cloves, minced
  • 1 teaspoon spices, blend Maroccan mix
  • 2 14-ounce can chopped tomatoes
  • 1/2 cup of water
  • salt, to taste
  • 4-8 eggs (1 or 2 per person)
  • 1 teaspoon Za’atar for topping


  1. Heat oil in a non sticky frying pad. Add bell pepper and onions and cook, stirring occasionally, until soft and golden brown.
  2. Add garlic and spices mix stirring for 2 two minutes
  3. Pour tomatoes with water and cook for about 10 minutes, stirring occasionally, until thickened slightly. Season sauce with salt.
  4. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface.
  5. Cook (covered if you wish, I didn’t) until egg whites are set for about 4 minutes.
  6. Sprinkle egg yolks with Za’atar spice mix.
  7. Transfer to the plates using a big spoon and enjoy with fresh bread.


2 thoughts on “Shakshuka – Poached Eggs in Spicy Tomatoes

  1. Pingback: Halloween Dinner for 4 | artandkitchen

  2. Pingback: Za’atar Spice Mix | artandkitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s