Mediterranean Poached Eggs in Chunky Spiced Tomato Sauce Recipe

As with land, ancient religious sites and crude oil, this recipe is claimed by a number of Middle Eastern countries. Perhaps it’s best known as shakshuka, an Israeli dish. But Libyan and Tunisian cooks quickly point out the dish originated in their countries.

To be fair, the culinary squabbles go beyond the Middle East: Tuscans also poach eggs in spicy tomato sauce. And so do Neapolitans—who throw in a theological twist, dubbing them Uova in Purgatorio, Eggs in Purgatory.

Doing my small part for world peace, I’m retreating to geographic generality. I call this recipe Mediterranean Poached Eggs in Chunky Spiced Tomato Sauce.

Call them whatever you like, these eggs make a wonderful and easy Friday night dinner. You can quick sauté the veggies, throw in tomatoes and have fresh tasting sauce in less than 20 minutes. The eggs take another 3-4 minutes to poach. Watch them carefully: deliciously runny yolks transform to rubbery Frisbees within seconds.



These eggs are heavenly served with slabs of toasted, rustic Italian bread. Equally delicious hot or at room temperature, Mediterranean Poached Eggs in Chunky Spiced Tomato Sauce also make a fabulous sandwich layered between slices of buttered toast.

Mediterranean Poached Eggs in Chunky Spiced Tomato Sauce

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, thinly sliced
2 cloves garlic, crushed
1 teaspoon whole cumin seed, or ½ teaspoon crushed cumin
½-1 teaspoon crushed red pepper
1 large can of Italian plum tomatoes, chopped
1 tablespoon Demerara or other sugar
Salt and pepper to taste
4 eggs
1/3 cup grated Parmesan or other white cheese
½ cup fresh chopped cilantro—or more if, like me, you adore cilantro

1. In a large skillet, heat olive oil over medium-high heat.
2. When oil is fragrant, toss in onion and celery. Stir and sauté vegetables, adjusting heat to keep them from burning. Fry vegetables for 4-5 minutes until they soften.
3. If using whole cumin, crush slightly with a mortar and pestle or in a bowl with the back of a large spoon. Add cumin, garlic and crushed pepper to the vegetables. Stir and cook mixture to allow spices to blossom—about 1-2 minutes.
4. Add chopped tomatoes and sugar and bring to a simmer. Note: Long simmering improves canned tomatoes’ flavor, cooking away their unpleasant raw taste. If you have time, do simmer sauce, adding extra water, a quarter cup at a time, to keep sauce from drying. If you’re in a hurry, you can quick simmer the sauce for ten minutes or so. Add salt and pepper and correct other seasoning.
5. When sauce is ready, lower heat. Use a spoon to scoop out four hollows in the sauce. Into each hollow, carefully crack an egg.
6. Cover the pan and poach the eggs, reducing heat if necessary—bubbly sauce destroys the eggs’ shape. Check eggs after 3 minutes. Again, seconds make the difference between soft, luscious eggs and leathery discs.
7. Sprinkle the eggs with chopped cilantro and serve immediately.

Serves 4 dainty eaters—or 2 in my family.