close up of a bowl of shakshuka

Poached Egg Shakshuka With Melty Grilled Cheese

  • Author: Hey Emily Ann


This classic shakshuka with poached eggs and melty grilled cheese is the perfect pair for proper dippage!




  • 1 can (28 oz) crushed tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1.5 c chopped bell peppers
  • 2 eggs
  • 1 tsp vinegar
  • goat cheese for topping

Grilled cheese

  • 4 slices bread
  • 4 slices cheddar cheese
  • 2 slices provolone cheese
  • 2 tbsp mayonnaise


To prepare the shakshuka:

In a medium sized frying pan, heat up olive oil over medium heat. When hot, add the onions, garlic and bell peppers. Saute for about 4 minutes, or until the onions are translucent and the bell peppers are soft. Add in the canned tomatoes (with juice) and the chili powder, paprika and cumin. Reduce heat to low for twenty minutes.

To prepare the poached eggs:

Bring 4 cups of water and 1 tsp of vinegar to a boil. Reduce to a simmer. Crack each egg into an individual bowl and drop the eggs in the water. Let sit in the water for about 8 minutes, depending on the doneness of the yolk that you prefer. Remove egg from water with a slotted spoon and place on top of finished shakshuka.

To prepare the grilled cheese:

Spread the mayonnaise on one side of each slice of bread. Heat up a frying pan over medium heat and place 2 slices of the bread mayo side down on the pan. Top each slice with 2 slices of cheddar and 1 slice of provolone cheese. Place other slice of bread on top of the cheese with the mayo side up. After several minutes, flip the grilled cheese and cook for 2 minutes. Continue flipping intermittently until the bread is lightly browned and the cheese is melted.

Remove from heat and serve with shakshuka.


You can use either red bell peppers or a medley of mixed bell peppers. I used the frozen diced bell peppers from Trader Joe’s to make things even easier!