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Poached Eggs in Tomato Sauce (Shakshuka)
Poached Eggs in Tomato Sauce (Shakshuka)

Poached Eggs in Tomato Sauce (Shakshuka)

4 Review(s)
Cook Minutes 30 Min
Prep : 20 Min Cook: 10 Min
Our recipe for Poached Eggs in Tomato Sauce is inspired by shakshuka, a Middle Eastern dish of eggs poached in spicy tomato sauce. This stove-top recipe is easy and delicious, and best of all, can be served for breakfast, brunch, lunch or dinner!
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 diagonally cut French bread slices (1 inch thick)
2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 small onion, chopped
2 cloves garlic, minced
1 jar (650 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce
2 tsp. smoked paprika
1/2 tsp. ground cumin
6 eggs
1/4 cup Cracker Barrel Crumbled Feta Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
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Step 1
Heat broiler.
Step 2
Spread each bread slice with 1/4 tsp. dressing; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
Step 3
Heat remaining dressing in large nonstick skillet on medium heat. Add onions; cook 4 min. or until softened, stirring frequently. Add garlic; cook and stir 1 min.
Step 4
Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
Step 5
Top with cheese and cilantro. Serve with toast slices.
Kraft Kitchen Tips!
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Cooking Know-How
Spooning the hot pasta sauce mixture over the egg whites as they cook helps the egg whites cook faster, resulting in perfectly cooked egg yolks.
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How to Add the Eggs
To prevent the egg yolks from breaking, crack the eggs, 1 at a time, into a small bowl before transferring the eggs to the skillet as directed.
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Nutrition
Calories
190
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2.5 g
13 %
Cholesterol 190 mg
Sodium 570 mg
24 %
Carbohydrate 19 g
Fibre 3 g
Sugars 5 g
Protein 11 g
Vitamin A
20 %
Vitamin C
25 %
Calcium
8 %
Iron
10 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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