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Easy Student Shakshuka Recipe 5-Minutes Spiced Eggs Poached Perfect

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A quick, hearty, and flavorful shakshuka recipe perfect for busy schedules, featuring spiced eggs poached in a rich tomato sauce with simple pantry ingredients.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped (yellow or white)
  • 3 garlic cloves, minced
  • 1 small bell pepper, diced (red or green, optional)
  • 1 can (14 oz / 400 g) canned diced tomatoes (San Marzano style preferred)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon chili powder or cayenne pepper (adjust to taste)
  • Salt to taste (start with 1/2 teaspoon)
  • Freshly ground black pepper to taste
  • 4 large eggs (room temperature)
  • Handful fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedge (optional, for serving)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 5 minutes until shimmering and fragrant.
  2. Add the chopped onion and diced bell pepper to the skillet. Cook for 5-7 minutes, stirring often, until softened and slightly golden.
  3. Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon chili powder. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in the canned diced tomatoes and add 1 tablespoon tomato paste. Stir to combine and simmer on low heat for 8-10 minutes until the sauce thickens slightly.
  5. Season the sauce with salt and freshly ground black pepper to taste. Adjust spices if needed.
  6. Make four small wells in the tomato sauce using the back of a spoon. Crack one egg into each well carefully.
  7. Cover the pan with a lid or plate and cook for 5-7 minutes until egg whites are set but yolks remain runny. Cook longer if firmer yolks are desired.
  8. Remove from heat, sprinkle chopped fresh parsley or cilantro on top, and serve immediately with lemon wedges on the side.

Notes

If the sauce thickens too much while adding eggs, splash a little water or broth around the edges before covering to help eggs cook evenly. Keep an eye on eggs after 5 minutes to avoid overcooking; runny yolks are ideal. The recipe is forgiving and can be customized with additions like spinach, feta, jalapeños, or chorizo. Leftovers keep well for up to 2 days in the fridge and reheat gently on stovetop.

Nutrition

Keywords: shakshuka, eggs, tomato sauce, quick recipe, student meal, easy dinner, poached eggs, spiced eggs, healthy, gluten-free

Find it online: https://grubella.com/easy-student-shakshuka-recipe-5-minutes-spiced-eggs-poached-perfect/