Shaq-shuka (poached eggs in tomato sauce with spices)

June 3, 2025

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make.

Yields6 Servings
 2 tbsp Olive Oil
 1 Medium Onion Diced
 1 Red Bell Pepper seeded and diced
 4 Garlic Cloves finely chopped
 2 tsp Paprika
 1 tsp Cumim
 ¼ tsp Chili Powder
 1 28 Ounce Can of Whole Peeled Tomotoes
 6 Large Eggs
 Salt and Pepper to taste
 1 Small Bunch of Fresh Cilantro chopped
 1 Small Bunch of Fresh Parsley chopped
1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2
Add garlic and spices and cook for an additional minute.
3

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4
Use your large spoon to create small wells in the sauce, then crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the cooking of the eggs.
5
Garnish with chopped cilantro and parsley before serving.

Ingredients

 2 tbsp Olive Oil
 1 Medium Onion Diced
 1 Red Bell Pepper seeded and diced
 4 Garlic Cloves finely chopped
 2 tsp Paprika
 1 tsp Cumim
 ¼ tsp Chili Powder
 1 28 Ounce Can of Whole Peeled Tomotoes
 6 Large Eggs
 Salt and Pepper to taste
 1 Small Bunch of Fresh Cilantro chopped
 1 Small Bunch of Fresh Parsley chopped

Directions

1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2
Add garlic and spices and cook for an additional minute.
3

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4
Use your large spoon to create small wells in the sauce, then crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the cooking of the eggs.
5
Garnish with chopped cilantro and parsley before serving.

Notes

Shaq-shuka (poached eggs in tomato sauce with spices)

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make.

Yields6 Servings
 2 tbsp Olive Oil
 1 Medium Onion Diced
 1 Red Bell Pepper seeded and diced
 4 Garlic Cloves finely chopped
 2 tsp Paprika
 1 tsp Cumim
 ¼ tsp Chili Powder
 1 28 Ounce Can of Whole Peeled Tomotoes
 6 Large Eggs
 Salt and Pepper to taste
 1 Small Bunch of Fresh Cilantro chopped
 1 Small Bunch of Fresh Parsley chopped
1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2
Add garlic and spices and cook for an additional minute.
3

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4
Use your large spoon to create small wells in the sauce, then crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the cooking of the eggs.
5
Garnish with chopped cilantro and parsley before serving.

Ingredients

 2 tbsp Olive Oil
 1 Medium Onion Diced
 1 Red Bell Pepper seeded and diced
 4 Garlic Cloves finely chopped
 2 tsp Paprika
 1 tsp Cumim
 ¼ tsp Chili Powder
 1 28 Ounce Can of Whole Peeled Tomotoes
 6 Large Eggs
 Salt and Pepper to taste
 1 Small Bunch of Fresh Cilantro chopped
 1 Small Bunch of Fresh Parsley chopped

Directions

1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
2
Add garlic and spices and cook for an additional minute.
3

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4
Use your large spoon to create small wells in the sauce, then crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the cooking of the eggs.
5
Garnish with chopped cilantro and parsley before serving.

Notes

Shaq-shuka (poached eggs in tomato sauce with spices)

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