Paprika Tomatoes with Poached Eggs (Shakshouka)

Photo: Leo Gong; Styling: Karen Shinto

Time: 45 minutes. Traditionally, cooks in Tunisia and Israel use a lot of olive oil when making this one-pan tomato and egg dinner, but this lighter version still has enough to help free the tomatoes' lycopene.

Yield: Serves 2
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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 29%
  • Protein: 19g
  • Fat: 12g
  • Saturated fat: 4.8g
  • Carbohydrate: 30g
  • Fiber: 6.6g
  • Sodium: 598mg
  • Cholesterol: 424mg


  • 1 1/2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons hot or sweet Spanish or Hungarian paprika
  • About 1/2 tsp. kosher salt
  • 3 large garlic cloves, peeled
  • 1 large poblano chile, stemmed, seeded, and chopped
  • 1 to 2 tbsp. extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 1/2 pounds Roma tomatoes, halved lengthwise
  • 4 large eggs
  • Freshly ground black pepper


  1. 1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
  2. 2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).
  3. 3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.
  4. 4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.
  5. Note: Nutritional analysis is per serving.
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