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Shakshuka-Eggs Poached in Tomato Sauce

I used Penzey's z'atar, a traditional combination of ground sumac, dried thyme, white sesame seeds, and salt that is excellent with tomatoes.
Course Main dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 3 servings
Author Joe Boyle


  • 1 tbsp olive oil
  • 1 small onion , diced
  • 2 poblano chile peppers , diced
  • 5 cloves garlic , minced
  • 1 28 oz . can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1/2 tsp ground cumin
  • 1 tsp z'atar
  • 1/2 tsp kosher salt
  • pepper to taste
  • 5 large eggs
  • Flat leaf parsley for garnish if desired


  • In a large lidded skillet, on medium heat, add the olive oil and diced onion, cook for 2 minutes.
  • Add the diced chile peppers and cook an additional 2 minutes
  • Add the minced garlic and cook until fragrant, 30 seconds or so
  • Add the tomatoes, tomato paste and spices and cook on medium heat 10 minutes
  • Using a spoon, make a slight depression in the sauce to place an egg, (I broke the individual eggs into a small bowl, then poured the egg into the sauce), continue for all the eggs
  • Cover and cook for 4 minutes, then check the firmness of the eggs by shaking the skillet.
  • Cover and continue to cook, if necessary, checking every 30 to 45 seconds for firmness.
  • Remove from heat and serve right away, garnish with parsley if desired.
  • Serve with a good crusty bread


Some recipes call for crumbled feta cheese to be sprinkled on just before the eggs are dropped. That could be a very yummy additional flavor!