Real Recipes From Real Home Cooks ®

eggs poached in a spicy tomato sauce (shakshouka)

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I’ve been eating variations of this dish, ever since it was introduced to me on a trip to Israel, several years ago. The ingredients are simple, and allow for endless variations. For example, I’m adding some pork sausage to make it a one-dish breakfast eye opener. In addition, it’s usually cooked it up in a nice big skillet, but I’m going to give it a go in individual ramekins, and bake/poach them in the oven. I serve this dish several times during the holiday season; it’s one of the dishes that gets requested by my overnight guests. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For eggs poached in a spicy tomato sauce (shakshouka)

  • 4 oz
    pork sausage
  • 1/2 md
    yellow onion, finely chopped
  • 1 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    sriracha chile sauce
  • 4 md
    plum tomatoes, or 1-14ounce can of whole peeled plum tomatoes, crushed
  • 3 oz
    roasted peppers, such as cento, chopped
  • 1 tsp
    paprika, sweet variety
  • 1 tsp
    ground cumin
  • 2 pinch
    cayenne pepper, or to taste
  • 1 tsp
    fresh honey
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • grapeseed oil, for sautéing
  • 2 lg
  • 4 oz
    sharp cheddar cheese, shredded
  • fresh parsley, for garnish

How To Make eggs poached in a spicy tomato sauce (shakshouka)

  • 1
    Gather your ingredients.
  • 2
    Place a skillet over medium heat.
  • 3
    Add the breakfast sausage, and cook until nicely browned.
  • 4
    Chef’s Tip: While the sausage is cooking, break it up using a wooden spoon.
  • 5
    Drain the sausage on paper towels, and reserve.
  • 6
    Wipe out the skillet, and return to stove over medium heat.
  • 7
    Add one or two tablespoons of grapeseed oil to the pan.
  • 8
    Add the onion, and garlic.
  • 9
    Sauté until the onions have softened, about 6 to 8 minutes.
  • 10
    Chef’s Note: Keep an eye on the pan, and don’t allow the onions or the garlic to brown, or (heaven forbid) burn.
  • 11
    After the onions have softened add the tomato paste, and sriracha chili sauce.
  • 12
    Stir to combine, and allow the ingredients to cook for 2 minutes.
  • 13
    Add the crushed plum tomatoes, the fire-roasted peppers, paprika, cayenne, honey, and cumin.
  • 14
    Chef’s Note: I like to crush my tomatoes with my hands… it’s therapeutic
  • 15
    Reduce the heat to a slow simmer, and continue to cook, covered, for about 20 minutes.
  • 16
    While the dish is cooking, add salt and pepper, to taste.
  • 17
    Chef’s Note: This stage is to help the flavors of the ingredients to merge. But make sure that you have the heat under the pan set to a slow simmer. That’s where there is hardly any movement in the pan, and no bubbles are breaking the surface.
  • 18
    While the sauce is simmering, grate the cheese, and chop the parsley.
  • 19
    Place a rack in the middle position, and preheat the oven to 350f (176c).
  • 20
    Create a bain-marie and place in the oven.
  • 21
    Chef’s Note: A bain-marie (pronounced "bane mah-REE") is a container filled with hot water that is used during the cooking process. The steam from the water fills the oven and keeps things moist.
  • 22
    Coat the inside of each ramekin with oil.
  • 23
    Add about 1/2-inch of the simmering sauce to the bottom.
  • 24
    Sprinkle breakfast sausage over the top (enough to cover the sauce).
  • 25
    Carefully add just enough sauce to cover the sausage
  • 26
    Add the grated cheese (enough to cover the sauce).
  • 27
    Fill with more sauce, until just below the rim of the ramekin.
  • 28
    Chef’s Note: By layering the sauce and the sausage and the cheese, you’re creating layers of flavor.
  • 29
    Use a spoon to make an indentation in the middle of the sauce.
  • 30
    Break an egg into a small bowl.
  • 31
    Carefully pour it into the indentation.
  • 32
    Cook in the bain-marie, in the oven. 14 minutes for a runny egg 18 minutes for a harder yolk
  • 33
    Garnish with parsley, and serve straight from the oven with some toasted bread or tortillas. Enjoy.
  • 34
    Chef’s Tip: You can make the sauce and cook the sausage a day ahead, and then refrigerate them. The next morning, reheat the sauce; prep the oven, and you’re ready for breakfast with your family and guests.
  • 35
    Keep the faith, and keep cooking.