Easy Poached Eggs with Spicy Tomatoes

A bowl of shakshuka with poached eggs in tomato sauce, topped with crumbled cheese and herbs, served with toasted bread and a fork on a blue plate.

Easy Poached Eggs with Spicy Tomatoes

Perfectly poached eggs can turn a simple meal into something special. With the right method, you can get firm whites and a soft, runny yolk every time.

Course Breakfast

Cuisine International, Mediterranean

Keyword crack the egg, egg into a small bowl, egg white, fine mesh strainer, fresh eggs, make poached eggs, perfectly poached eggs, poach eggs, poached eggs recipe, slotted spoon, yolk

Prep Time 10

Cook Time 37

Servings Servings

Calories 230kcal

Author Zuzana Paar

Equipment

1 Wooden Spatula
1 Skillet

Ingredients

½ Tablespoon Olive Oil
½ Cup Onion diced
½ Cup Red Bell Pepper chopped
1 Piece Jalapeño or small red pepper, diced (green bell pepper for mild)
2 Cloves Garlic minced
½ Tablespoon Smoked Paprika
¼ teaspoon Cumin
1 Pinch Salt to taste
1 Pinch Pepper to taste
½ Can Diced Tomatoes 14 ounces
1½ Tablespoons Cilantro chopped
3 Eggs
1/2 Cup Crumbled Feta
1 Slice Bread optional

US Customary - Metric

Instructions

Chop onion, bell pepper, jalapeño, garlic, and cilantro, and measure spices with eggs ready.
Heat oil, sauté onion and bell pepper about 6 minutes, then add garlic and spices and cook until fragrant.
Stir in diced tomatoes, gently crush, and simmer uncovered 10–20 minutes until thickened; add cilantro.
Make wells, crack in eggs, cover and cook until set, then top with feta and cilantro before serving.

Notes

Use fresh eggs for the best shape. Fresh eggs help the egg white stay together, which makes poached eggs look neat and cook evenly every time.
Stay nearby while it cooks. Poached eggs are quick, and a little attention goes a long way.
Serve right away. Poached eggs are best when warm and fresh on the plate.

Nutrition