Eggs Poached in Spicy Tomato Sauce

Inspired by the Middle Eastern dish shakshuka this comforting vegetarian entrée is perfect for any meal of the day. Serve with whole-grain pita or baguette for dipping.

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Prep Time
30 min
Cook Time
5 min
35 min


  • 1/2 tsp olive oil
  • 1/2 green bell pepper, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cayenne pepper
  • 2 cloves garlic, minced
  • 2 cups jarred unsalted puréed and strained tomatoes (aka passata)
  • 2 tbsp fresh orange juice
  • 1/2 tsp plus 1/8 tsp sea salt, divided
  • 8 medium eggs
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup finely chopped fresh cilantro leaves


  1. In a large, deep skillet, heat oil on medium. Add bell pepper, onion, cumin, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
  2. To skillet, add tomatoes, orange juice and 1/2 tsp salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
  3. Crack 1 egg into a small bowl or cup. Gently slip egg into sauce, keeping egg whole; repeat with remaining eggs, leaving 1-inch between each. Reduce heat to medium-low and sprinkle remaining 1/8 tsp salt over top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Top with parsley and cilantro. Carefully ladle sauce and eggs into serving bowls.

Nutrition Information

  • Serving Size 2 eggs with Spicy Tomato Sauce
  • Calories 178
  • Carbohydrate Content 11 g
  • Cholesterol Content 327 mg
  • Fat Content 9 g
  • Fiber Content 3 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 439 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g