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Eggs Simmered in Tomato Sauce


This fragrant, meatless dish is inspired by Middle Eastern shakshuka. Make sure to keep plenty of crusty bread around to mop up the spiced tomato sauce.

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Rate this recipe 4.7/5 (6 Votes)


  • 1 cup onion, chopped
  • 3 poblano peppers, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 1 can (28 ounce) crushed tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 6 large eggs
  • 1/2 cup feta cheese or queso fresco, crumbled
  • 2 tablespoons fresh cilantro, chopped


Servings 4
Adapted from


Step 1

Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes.

Add butter and next 3 ingredients; sauté 2 minutes.

Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil.

Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked.

Top with cheese and cilantro.

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