Eggs in spiced tomato sauce
Eggs in spiced tomato sauce is a one-pan dish where eggs poach right in a thick, smoky tomato and pepper sauce. It is cozy, cheap and ready in 30 minutes. The sauce can be made ahead. Scoop it all up with toast.
- 30 minTotal time
- 2Servings
- 380kcal / serving
- 19 gProtein
The science: why this works
Why the spices cook in the oil first
Cumin and paprika flavors dissolve in fat. Stirring them into the hot oil for 30 seconds wakes them up and spreads them through the sauce. Longer than that and the paprika can burn and turn bitter.
Learn: Bloom spices in hot oil →Why the sauce is simmered before the eggs go in
Simmering for 8 minutes evaporates water, so the sauce thickens and tastes more concentrated. A thick sauce also holds the eggs in their dips. A thin sauce would let the whites spread out.
Learn: Why reducing strengthens a sauce →Why the pan is covered
The lid traps steam, which cooks the tops of the eggs while the sauce below heats the bottoms. Seven minutes sets the whites and yolks fully. Without a lid the tops stay raw.
Learn: Why poaching stays below a simmer →Eggs in spiced tomato sauce
30 minutes · 2 servings · Middle Eastern · Main course
Ingredients
Makes 2 servings
Method
Tips for the best result
- Make the dips with the back of a spoon and keep them close to the pan wall so the eggs stay in place.
- Cook until both the whites and yolks are fully set for food safety.
- Taste the sauce before adding the eggs, and add salt if needed.
Swaps
- Swap the paprika for smoked paprika to add a smoky taste.
- Swap the bell pepper for chopped spinach, stirred in near the end.
- Swap the toast for warm pita or flatbread for scooping.
Storing and reheating
The tomato sauce keeps in the fridge for up to 4 days and freezes for up to 3 months. Cooked eggs are best fresh, but leftovers can be reheated to 165°F (74°C) gently with a splash of water.
Eggs in spiced tomato sauce: questions
What is the difference between this and shakshuka?
It is essentially a simple version of shakshuka, with eggs cooked in a spiced tomato and pepper sauce. Classic shakshuka often uses harissa or extra spices. This one keeps to cumin and paprika.
Can I use fresh tomatoes instead of canned?
Yes, but canned tomatoes give a thicker, more consistent sauce in less time. If you use fresh, you will need to chop them and simmer longer. Ripe tomatoes work best.
How do you know when the eggs are done?
The whites should be opaque and firm and the yolks should no longer be runny. This takes about 7 minutes with the lid on. Cook a minute or two longer if needed.
Can I make the sauce ahead?
Yes, the sauce keeps in the fridge for up to 4 days. Reheat it in the pan until simmering, then make dips and add the eggs fresh. This makes it a very fast meal.
