Poached Eggs in Tomato Sauce (Shakshuka) - Kraft Recipes Top
Comida Kraft
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Poached Eggs in Tomato Sauce (Shakshuka)

Prep Time
Total Time

6 servings

What You Need

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Make It

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  • Heat broiler.
  • Spread each bread slice with 1/4 tsp. vinaigrette; 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.
  • Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
  • 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.
  • Top with cheese and cilantro. Serve with toast slices.

Special Equipment Needed

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.

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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 180
Total fat 8g
Saturated fat 2.5g
Cholesterol 190mg
Sodium 580mg
Carbohydrate 17g
Dietary fiber 3g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 30 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 10 %DV

* 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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