Shakshuka (Eggs in Tomato-Pepper Sauce)

(Eggs in Tomato-Pepper Sauce)

Shakshuka is prepared by poaching eggs in a richly spiced tomato-pepper sauce. Although it is mostly eaten at breakfast, you can have it anytime. It is simple to make and may soon become your new comfort food. All of the flavors, textures, and aromas are sure to envelop you just like a hug from a grandparent. The authentic recipe involves making the sauce from scratch. However, in this recipe, marinara sauce is used as a shortcut.

Prep Time - 20 Minutes

Cook Time - 40 Minutes

Serves 4

  • 1 tablespoon extra virgin olive oil

  • 1 small red bell pepper, finely chopped

  • 1 24 oz bottle chunky marinara sauce

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika)

  • 4 tablespoons chopped fresh flat-leaf parsley, divided

  • 4 large or extra-large eggs, at room temperature

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon red chili flakes (optional)


Omnipan – Large

  1. Preheat the oven to 375 °F or 191 °C.

  2. Add the olive oil and chopped red bell pepper to the large Omnipan. Place the Omnipan without the lid in the preheated oven. Bake for 10 minutes, or until the bell pepper is tender.

  3. Remove the Omnipan from the oven. Add the marinara sauce, ground cumin, smoked paprika, and 3 tablespoons chopped parsley. Mix well to combine.

  4. Put the lid on the Omnipan. Open the steam vent. Return the Omnipan to the oven. Heat the sauce for 15 minutes.

  5. Remove the Omnipan from the oven. Open the lid and mix the sauce once again. Use the back of a large spoon to make 4 wells in the sauce. Crack the eggs into these 4 wells. Sprinkle the salt, pepper, and red chili flakes (if using) over the eggs.

  6. Close the lid over the Omnipan, open the steam vent, and return it to the oven. Bake for 10 to 15 minutes. The egg whites should be fully cooked and opaque, while the yolks are still soft. Remove from the oven and garnish with the remaining 1 tablespoon chopped parsley.

Serving Suggestions

Serve warm with toast or crusty bread. You can also serve with a side salad.

Top it with crumbled feta or goat cheese before serving.

  • Use regular marinara sauce or any other tomato-based pasta sauce if chunky marina sauce is not available. Substitute parsley with cilantro for a different flavor.

  • It is important to close the lid while making this dish, so the eggs cook evenly, and the sauce does not splatter. Keep the steam vent open for the steam to escape.

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