By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
271 cal · 25 min
Shakshuka
Recipe GLPR702572047845c2
A vibrant Middle Eastern dish of eggs gently poached in a spiced tomato sauce. Sautéed red onions, fresh chilli, and garlic create an aromatic base, layered with cherry tomatoes simmered until rich and thick. Each egg nestles into the bubbling sauce, cooking low and slow until the whites are set and the yolks remain perfectly runny. Finished with fresh coriander leaves, this vegetarian showstopper is best served with crusty bread for dipping.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch Small bunch fresh coriander, stalks and leaves separated and chopped
2 cans (about 28 oz total) cherry tomatoes
1 teaspoon caster sugar
4 large eggs
Directions
Heat the olive oil in a large frying pan with a lid over medium heat. Add the chopped red onions, red chilli, garlic, and coriander stalks. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
Stir in the canned cherry tomatoes and caster sugar. Allow the mixture to bubble gently for 8-10 minutes, stirring occasionally, until the sauce reduces and thickens to a rich consistency.
Using the back of a large spoon, create 4 shallow indentations in the tomato sauce, spacing them evenly around the pan. Carefully crack one egg into each indentation.
Cover the pan with the lid and reduce the heat to low. Cook for 6-8 minutes, until the egg whites are set and opaque but the yolks remain soft (reaching 160°F internal temperature for food-safe consumption). Scatter the chopped coriander leaves over the top.
Divide between serving bowls and enjoy hot with crusty bread for dipping.
Comments
Shakshuka is straightforward to assemble at Charlotte groceries—all eight ingredients appear routinely at Harris Teeter, Food Lion, Kroger, and Walmart at moderate cost, with cherry tomatoes running $3–4 per pint and eggs under $3 per dozen. The real timing issue is that 25 minutes ignores the simmering needed to reduce tomato liquid and properly set egg whites; expect 35–40 minutes total, which matters on a weeknight. This is a solid two-person dinner that reheats poorly (eggs toughen), so plan to eat it same-night, and the dish demands attentive eye contact with the pan during the final five minutes to avoid overcooked yolks.
Sign in or create a free account to add your review.
