5 from 3 votes

Poached Eggs Recipe in Tomato Sauce on Toast (Shakshouka)

Yield: 4 servings
Total Time:
30 mins
The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and you'll get egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.
You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken.


  • two - 14 oz. cans of crushed tomatoes or your favorite tomato sauce
  • 4 large eggs
  • 3 Tablespoons (45g) butter
  • 1 small onion , minced
  • 3 cloves garlic , minced
  • 1 Tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt , or to taste
  • 1/2 teaspoon sugar
  • 1/4 cup (60ml) chopped parsley
  • additional salt and pepper to taste
  • grilled bread or toast (for gluten free serve with gluten free bread)


  1. Heat large saucepan on medium heat. Melt butter, then add onions and garlic and cook until soft.
  2. Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin, paprika, salt and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
  3. Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.
  4. Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny. If you want less runny eggs, cook it for longer. Keep checking the eggs to make sure they're the consistency that you want. 

  5. Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Season with salt and pepper to taste. Serve warm.

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