Shakshuka Bowl (Printable version)

Poached eggs nestled in a rich spiced tomato sauce with bell peppers, served with warm pita.

# What You’ll Need:

→ 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 - 0.5 teaspoon ground coriander
11 - 0.25 teaspoon cayenne pepper
12 - 28 ounces canned crushed tomatoes
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste

→ Eggs & Garnish

15 - 4 to 6 large eggs
16 - 0.25 cup fresh cilantro or parsley, chopped
17 - 0.5 cup crumbled feta cheese

→ To Serve

18 - 4 pita breads, warmed

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened.
02 - Add diced red and yellow bell peppers along with jalapeño. Cook for 5 minutes until vegetables are tender.
03 - Stir in minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes 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 indentations in the sauce using a spoon and carefully crack eggs into each well.
07 - Cover the skillet with a lid 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.
09 - Serve immediately with warm pita bread for dipping.

# Expert Advice:

01 -
  • It feels fancy enough for company but comes together faster than most people can set a table.
  • The runny yolks are basically a built-in sauce that transforms everything on your plate the moment they break.
  • One skillet means less cleanup, which is genuinely underrated as a life quality factor.
02 -
  • Don't cover the skillet until the eggs are in, or your sauce will steam instead of reduce, and you'll end up with something watery instead of luscious.
  • The runny yolk is the entire point—if you cook it longer thinking you're being safe, you're missing what makes this dish transcendent, so embrace the slightly jiggly center.
03 -
  • Always crack your eggs into a small bowl first before sliding them into the sauce, because fishing out shells from a hot skillet is nobody's idea of fun.
  • Use a lid with a slight dome if you have one, because a perfectly flat lid can sometimes trap too much steam and overcook your egg whites before the yolk even thinks about setting.
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