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Shakshouka (Poached Eggs in Spicy Tomato Sauce)

This recipe is the one I discussed on the Podcast 40-day journey for Breakfast for Dinner. Shakshouka (or shakshuka) loosely translates to “all mixed up” in Arabic and hints at the potent spice and exotic flavors. This one-pot-wonder of a dish also goes by the name “eggs in purgatory”. I don’t know who came up with such an obvious misnomer, but I seriously question their judgment: anyone with tastebuds will know that this richly spiced tomato sauce is hardly purgatory. In fact, I’d argue that it’s nothing short of heavenly. Which is why I think shakshouka is a far more apt name, in my opinion.


  • Cooking: 20 min
  • Ready in: 20 min


  1. In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
  2. Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.
  • Per serving
  • Energy: 0 kcal / 0 kJ
  • Fat: 17.5 g
  • Protein: 13.8 g
  • Carbs: 11.6 g

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