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Shakshuka: Spicy Tomato Sauce with Poached Egg Whites

Shakshuka is a fragrant, Middle-Eastern comfort-food dish. Ours uses poached egg whites simmered in tomato sauce with red peppers, onion and cumin. Increasingly featured on brunch menus, you’ll love the simple preparation of this versatile dish. Serve it directly from the skillet with a dollop of sour cream.

1 hr 13 Minutes Total time 40 Minutes Prep time 33 Minutes Cook Time 200 Calories 4 Servings


  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa seasoning or 1 tablespoon chopped jalapeno
  • 5 cups diced tomatoes or 1 can (28 oz.) whole tomatoes, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon caraway seeds
  • Salt, to taste
  • 1 pkg. (5 oz.) DOLE® Organic Super Spinach
  • 8 egg whites
  • ¼ cup fat-free sour cream
  • Directions

    1. Heat olive oil in large skillet over medium heat.  Add bell pepper, onion, garlic, harissa and tomato paste; cook 3 minutes.   Add tomatoes, cumin, caraway seeds and salt.  Simmer 20 minutes.
    2. Stir in greens and make four impressions in the sauce.  Gently slip two egg whites into each impression. Gently poach whites, 10 minutes or until firm.  Cover the skillet if necessary.
    3. Serve the shakshuka from the skillet. Serve with a spoonful of sour cream.

    Tips & tricks

    Want to serve shakshuka for a party?  Make it easy on yourself by preparing the tomato sauce ahead of time and either freeze or refrigerate it.  On the day of the party, just heat the sauce in the skillet and then poach the egg whites.
    Mains Vegetarian Gluten-free Breakfast

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