Poached eggs in tomato- jalapeño sauce

Total Time
26 min
10 min
16 min
If you’ve had shakshuka, the Middle Eastern dish of eggs cooked in a tomato- vegetable sauce, this recipe will look familiar. Serve it for a hearty brunch or even for dinner along with warmed corn tortillas. For an additional 1 SmartPoints value per serving, sprinkle on 1 1/2 tablespoons crumbled queso fresco.


olive oil

2 tsp

uncooked onion(s)

1 medium, halved lengthwise, thinly sliced

sweet red pepper(s)

1 medium, chopped

jalapeño pepper(s)

1 medium, seeded and thinly sliced

garlic clove(s)

1 medium clove(s), finely chopped

ground cumin

1 tsp

canned diced tomatoes

14½ oz



canned tomato paste

½ tsp

kosher salt

½ tsp

crushed red pepper flakes

¼ tsp


4 large


¼ cup(s), chopped

corn tortilla(s)

4 item(s)


  1. 1 Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño and cook, stirring occasionally, until tender, about 8 minutes.
  2. 2 Add garlic and cumin and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, water, tomato paste, salt, and pepper flakes. Bring to boil, reduce heat, and simmer until slightly thickened, about 3 minutes.
  3. 3 With back of spoon, make 4 indentations in sauce. Break 1 egg into each indentation. Cover and simmer just until set, about 4 minutes. Sprinkle with cilantro.
  4. 4 Place 1 tortilla on each of 4 plates. Top evenly with eggs and sauce.
  5. Serving size: (1 tortilla, 1 egg, and about 1/2 cup sauce)


To help the eggs keep their shape when adding them to the sauce, break each one separately into a cup so you can easily and carefully pour it in.

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