20-Minute Egg in Spicy Tomato Sauce


Shakshuka | Basics with Babish

Video taken from the channel: Binging with Babish


Poached Eggs and Spicy Tomato Sauce

Video taken from the channel: Herbalife Nutrition


Shakshouka, eggs in spicy tomato sauce

Video taken from the channel: Recipe30



Video taken from the channel: Yummy


Eggs In Spicy Tomato Sauce Recipe | Kin Community

Video taken from the channel: Kin


1 Minute Recipe | Eggs in Spicy Tomato Sauce (Eggs in Hell)

Video taken from the channel: Seonkyoung Longest


Shakshuka Eggs Poached in Spicy Tomato Pepper Sauce

Video taken from the channel: Food Wishes

2 tablespoons olive oil 1/2 cup (75g) chopped onions 2 cloves garlic, minced 1/2 cup (75g) corn kernels 1 cup (17g) chopped kale 1 cup (75g) chopped tomatoes 1/2 teaspoon sumac (see notes) 1/2 teaspoon ras el hanout (see notes) 4 large eggs Salt and pepper, to taste Optional garnish: chopped. Heat the sauce in a medium-size skillet over low heat. Add the chickpeas, hot pepper flakes and spices, if using them.

Using a spoon, make a little well, and add one of the eggs. Repeat the process with the remaining eggs. Preparation.

1. Preheat oven to 375°F. Place a heavy 8to 10-inch oven-safe skillet (such as cast iron) over medium-high heat. Heat the oil and sauté onions and peppers five minutes, or until. Baked Eggs in Spicy Tomato Sauce. 2 Tbsp canola oil.

1 large onion, halved and thinly sliced. 2-3 sweet bell peppers, thinly sliced. 1 cup cooked chickpeas, rinsed. 2 garlic cloves, minced.

COOK YOUR SKILLET EGGS IN SPICY TOMATO PEPPER SAUCE Preheat oven to 300 degrees. Place 4 tortillas on a sheet pan, brush with olive oil, and lightly salt. Heat for 10 minutes, then flip tortillas over and cook for another 10-15 or until crisp. I usually place 4-5 eggs around the outer edge and 1 in the center.

The eggs will cook “over easy” style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato. Pour in tomatoes with the juice, salt, pepper and simmer until tomatoes have thickened, about 10 minutes.

Gently stir in feta. Carefully crack eggs over tomatoes in skillet and season with salt and pepper. Place skillet into preheated 350 degree oven and bake until egg whites are set, approximately 7-10 minutes. Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.

From our book, Breakfast for Dinner. All images and text © Lindsay Landis / Love & Olive Oil. Spicy Eggs In Purgatory is a peppery, savory Italian dish Uova Piccante In Purgatorio. The eggs cook in a rich seasoned tomato sauce laced with Parmesan cheese.

Served with ciabatta or polenta, it’s a perfect dish for brunch. Make it for breakfast when camping, it’s quick and easy.

List of related literature:

Add the sauce and the eggs and cook for 30 seconds to 1 minute, tossing to combine, until heated through.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Once softened, add the egg mixture to the pan and allow to sit over medium heat for a minute or two 9.

“Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception” by Roy Dittmann
from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception
by Roy Dittmann
Balboa Press, 2012

ADD the eggs to the skillet and cook, covered, for 2 to 4 minutes for slightly runny yolks; season with pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

This sauce is very susceptible to bacterial growth due to the low coagulation temperature of the egg yolks, so it must be made fresh daily.

“Food Preparation and Cooking: Cookery units. Student guide”
from Food Preparation and Cooking: Cookery units. Student guide
Stanley Thornes, 1996

Crack the eggs over the tomato mixture, cover, and cook for 7 minutes, or until the eggs are cooked to your liking.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Coddling the eggs like this helps to thicken the dressing, but the egg white ends up thinning it out too much for our taste.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Off heat, gently fold in prosciutto, Parmesan, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Cover the pan, turn the heat to low and let the eggs cook in the sauce for 10–12 minutes, or until the whites have set but the yolks are still runny or cooked to your

“Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!” by Zoe Sugg
from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!
by Zoe Sugg
Hodder & Stoughton, 2018

Covering the eggs and cooking them for 1 minute then letting them sit off the heat for an additional 15 to 45 seconds gave us the opaque, tender whites and warm, runny yolks we were craving.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cover and cook about 5 minutes or until film forms over top and whites and yolks are firm, not runny.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • if you make mabooch or chinese chili oil yourself, just add extra oil and use it in the shakshuka, trust me on this one lads and have a nice meal!

  • I love this dish… I had this once at a middle eastern restaurant a long time ago. Totally forgot about it. Thanks for reintroducing me again. LOVE IT

  • wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.

    Please don’t forget to hit LIKE and SUBSCRIBE ��

  • I actually made this a couple days ago for my family and I and it turned out awesome. The mushrooms were a great addition and added some savory juicy flavor to the whole dish so I’d recommend anyone to add mushrooms as well. I also added a cubed gold Yukon potato in the beginning of the saute with the onions and mushrooms. They’re less starchy than brown potatoes so they kept their shape and were nicely done once the whole affair was finished. They definitely add some hearty elements to this otherwise primarily acidic dish, not traditional and more of a personal preference but it was a nice addition overall. Just make sure to saute them in the very beginning with the onions and mushrooms otherwise they’ll be under-cooked. I also baked slices of french loaf with garlic butter to act as our toast, not very traditional whatsoever but I couldn’t argue with the results. Only thing I’d say is if you want a spicier result, keep the seeds in your jalapeno (I didn’t and really wish I did) and maybe even add some chili flakes to your saute’d veggies if you’re feeling frisky. Easily one of the most flavorful things I’ve ever made, 10/10 would make again.

  • Chef John I’ve always loved your chanel!!
    I started my own chanel which is nothing close to as amazing as your chanel. Please check out my chanel and latest recipe. I’d love for you to try the recipe ��

  • There is an Italian version of this called “Eggs in Purgatory” and a Jewish version as well that I lived on for three weeks in Israel. Each culture seems to modify the ingredients except for the tomatoes, peppers and eggs. It is a wonderful dish.

  • Your popularity as a YouTuber is because of your bubbly personality, not necessarily because of your food which can be found all over the Internet. If you continue to present cooking this way without your narrative, we, your loyal fans, will go elsewhere!

  • If you want to taste heaven, turn this into “breakfast for dinner” and serve over chef John’s Persian rice recipe.
    Also, Shakshuka is a great replacement for any cuss word when your angry.

  • Those eggs look fantastic perfectly cooked. Never heard of cooking eggs like this. Try eggs done with spicy Bush’s Baked Beans….

  • We have a Shaksuka recipe in Turkey too but its a bit different than the ones in the video i think it passes to us from Balkan Countries we basically cook potatoes, eggplants, green pepper, zucchini and red pepper and put that same tomatoe sauce on top of it.

  • 30 seconds into my first video of yours and immediately subscribed. Can’t wait to try my 25-year-old-new-to-cooking-mediocre-at-best hand at this dish!

  • Dunno, but if you let mushrooms cook for 20 minutes they become rubber and tasteless. Better add them right before the eggs. Such amateur.

  • thats a tunisian famous food but thats not chakchouka thats a ija because the chakchouka is cooked without eggs but the ija is cooked with eggs

  • I used Adam Ragusea’s roasted tomato sauce for this but I modified it a little, and by little I mean a lot, I added a shake of cayenne for you, a pinch of red chilli flakes for Sam the Cooking Guy, Guga’s rub, some green chilli peppers, a bit of balsamic vinegar before adding in the eggs and I put in a squeeze of tomato paste and mixed it around to make it brown a little which adds intense depth of flavour

  • I think I might be the only person who doesn’t like Sweet or Mild Italian sausage. I don’t hate it but I don’t exactly like the taste. I do like spicy Italian sausage though.

  • Omg your sense of humour is amazing! I‘m on a 72 Hour fast and just binge watching your Channel haha looking for ideas to break my fast tomorrow ��

  • It’s pronounced shuk shoe ka, also there’s 2 versions of shakuka, the North African version which is the one you made and the middle Eastern version which is scrambled eggs with vegetables, crack a few eggs in a bowl and beat them then fry up some veg in a pan then throw the eggs in and continuously mix with a silicone spatula and always take it off the heat before you think it’s done then season after it’s done not before

  • I will typically make a big batch of this and then divide up and freeze single use portions. It reheats easily and with no loss of flavor.

  • Your hatred of cilantro sings to me! I can’t stand it either, so much so that fresh cilantro makes it hard for me to breathe…������

  • We do egg tomato daily for breakfast but not this way we use fresh tomato with a lot of garlic and egg eye salt and black pepper but we use pure oil qbb oil it’s so yummy give it a try I am sure u will love it,don’t forget to have a cup of black tea with it

  • @Seonkyoung Longest nice,, it came in your mind as an idea.
    But actually it is a tradetional dish in middle east. It’s very common in Saudi arabia, lebanon, palastine, yemen, and the other middle eastern countries. We call it[shakshuka] but we add to it onion and sweet. Green peper too.

    By the way the sauce looks dilecious.

  • Ha! Here in Nyc, the Italians call this dish “Eggs in Purgatory”! Back in the 50’s, there was this Mafia Capo that ate this every morning for over twenty years-it was his absolute FAVE breakfast! It kinda tickles me to see this recipe on your channel:D…Cheers guys!

  • hi I just started to watch your channel and I love your videos the way you explain thank you. Do you have any Pho soup recipe please and thanks for sharing.

  • First of all mushrooms do not belong in shakshuka. Second, it goes sooooo much better with side challa bread or a soft roll if you can’t find challa.

  • Had to stop the video. Recipe looked great but I couldn’t stand the stupid intonation in the voice. It was like listening to a grown man trying to sound like a Californian teenager. Like. Everythings a question?

  • Hi chef, I made this yesterday and even my husband who hates bell pepper liked it. Thank you for teaching this recipe! Hope you’re having a great day.

  • Joel Man, that was awesome, brother, I am going to make an extra large pizza like that, an 18″ pie, using 8 eggs, then 8 slices, my friend has a Pizziaria, he loves the idea, thank you so much for sharing this!!

  • I use to make something like it all the time. Not hell style, but “alla pizzaiola”. Instead of pepper flakes, it’s seasoned with oregano and when the eggs are placed, little cubes os mozzarella are spread over the sauce. When the eggs are cooked and cheese is melt, it’s ready. One of my wife’s favourite.

  • I don’t understand why you people remove chili seeds. If you’re going to remove them, then what’s the point of having chili in the ingredients at all, bell peppers would have been enough. Plus, chili pepper seeds aren’t that hot or spicy anyway.

  • All of your ingredients looks so fresh and delicious! My mouth is watering I love eggs and tomatoes together! Even when I plain scramble them, I would add salsa, cheese, and green onion to them. This recipe is a keeper!

  • Another great recipe of yours ❤️ they never fail always live up to my simplistic, delicious and healthy expectations. Keep them coming

  • Wow, perhaps I shall go there eat it myself. Chicken rice is like the Everyday food here, but we usually eat it white or dark, not fried. Carrot cake is steamed raddish into cake liked and fried. Sold in white (salty) and dark (sweet) too, I prefer white without Chilli.

  • Looks delish Seon:) I’ve heard this called Eggs in Purgatory as well. Purgatory meaning jail. Haha. Hell sounds more fun though:p

  • It’s eggs with tomato sauce. Alot of sauce. JC up in heaven plz help me, BuzzFeed articles won’t leave me lone with shakshuka recipes

  • Currently making this with ingredients I have, namely ground beef and the dreaded cilantro. I lost my ability to taste anything last week, so while I pity my family I’m also living my best life believing that hot sauce will cover a multitude of sins

  • 0:09 look at the pan carefully, he puts the egg mixture back in the pan, no food wastage.

    I’ve done my part in the comments section, that is all.

  • I wonder if you could use something other than tomatoes as the base of the dish. I’m not a big tomato fan, but I’m sure it would just kind of be the same principle.

  • “This is gonna be the easiest recipe you’ve ever tried”
    “Okay, so to start you are gonna want a cube of dwarven mithril, a page from the Gutenberg Bible and the egg of a giant squid”

  • Hey guys, I just wanted to clarify something with all of you about my video schedule and why I changed it.
    If you didn’t noticed, I upload this quick recipe videos Tue & Wed (Sometimes only Tue) and Asian at home episode on Friday.:-)

    Last Friday I couldn’t upload any [email protected] recipe video because we just came back from a long 2 weeks holiday trip and I didn’t have enough footage to upload video. (even though I did my best to film as much as possible!!)
    As soon as I came back homeno day off or relax, the first thing I did was filming a bunch of videos to share with you allthis short versions and regular [email protected] episodes. Special Thanks to Jacob who didn’t mind that crazy filming schedule and help!

    I decided to share the quick and short none-Asian recipe videos because none of this recipes will fit in my [email protected] episodes(guess what… cuz it’s not ASIAN!! lol) but I really wanted to spread more delicious recipes with you more than Asian cuisines because I’m really passionate about all different types of foods and cuisines in the world.
    Also I figured that this format, I can film so much quicker and easier than [email protected] format. So there for, I can share more recipes per week with you and give you more inspirations through out the week.
    Hope you guys don’t mind and enjoy all the delicious recipes from me!:-D
    I care about you all more than you can ever imagine and love you so so much!!! ❤️

  • Suggestion: how about literally any of the dishes from the anime,Black Butler? I’m especially curious what you would do with the curry

  • hello Babish, I think you mixed shakshuka with “menemen”, the you just prepared is menemen. shakshuka is a lot different than this..

  • I’ve made the Italian version a couple times since watching this video, I keep accidently overcooking my eggs, but other than that, it’s absolutely delicious and has quickly become my favourite breakfast

  • I feel like sooner or later Babish is gonna cut of his ear and say “OOPS I thought my ear was my food at least I can clean up the blood with bounty paper towels”

  • I’m guessing that if I would make Filipino inspired Shakshuka the tomato sauce is gonna be sweet with ground beef and cut-up hotdogs. Then adding some processed cheese (you know the brand ��). For the bread, it’s gonna be pandesal.

  • Man, I’ve been following this channel since the very first video, and love his personality and content, but as someone who has been homeless in the past and have felt what it is to starve, I just can’t stand the on camera food waste. Then just to imagine how much more food waste there is off camera too.

  • I made this by using only one tomato, some chicken stock, fresh cream and some stir fried chicken along with the eggs. It was good.

  • It is my favourite home office dish for a short lunch break. All you need is bell pepper, Chili pepper flakes, garlic, onion, eggs, some spices as cumin, pepper and a can of chopped tomatoes. Done in 15 min. No cheese needed.

  • Dont mean to be one of “those guys” but I pay for premium so that I don’t get advertising… Love BWB but the sponsorship should really not be allowed

  • The recipe differs for every country but as a Tunisian I cringe each time people put a topping on it or use a lot of can tomato personality we use only a spoon of tomato paste and water to dissolve it otherwise I feel like it’s going to be too sweet or thick. The original one that I know is supposed to be fast (I do mine in like 10min max) light and spicyyyyyy like if your not on the verge of death it’s not a good Shakshuka lool… but also I eat harissa as a snack so idk ����‍♀️

  • I told my mother I wanted to make this, she didn’t recognize it by name, but she remembered having it before from the description, in addition to being delicious, quick, easy and instagram worthy, she said it was also a good hangover cure