Shakshuka (Eggs Poached in Tomato Sauce)

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 eggs, 1 1/2 cups sauce) contains 260 calories, 13 g carbohydrate, (3 g fiber), 15 g protein, 17 g fat, (4 g saturated fat), 425 mg cholesterol, and 1560 mg sodium.
  • Calories per Serving: 260
  • Servings: 4
  • Active Time: 25 minutes
  • Total Time to Make: 45 minutes

You'll Need

Tegame pan


  1. Bring large pot of water to boil. Place tomatoes in boiling water 1 min. Remove with slotted spoon; plunge into cold water to loosen peels. Peel tomatoes. Cut in 1-inch dice. Set aside. 
  2. Heat oil in tegame pan on MEDIUM-HIGH. Add garlic, peppers, and onion. Cook, stirring, until soft but not brown, about 5 min. Add tomatoes. Reduce heat to MEDIUM; cover. Cook 10 min, stirring about halfway through cooking time. Add 1 Tbsp salt (or to taste). Cook 10 min uncovered. Reduce heat to LOW.
  3. Crack one egg into a small shallow bowl and carefully slip egg from bowl onto simmering tomato mixture. Quickly repeat with all eggs. Cover. Gently simmer, 5-10 min, until eggs are set, but yolks are still soft. Portion into warmed soup plates.

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