Dairy Farmers of Canada

Cheesy Eggs Poached in Spiced Tomato Sauce

This cheesy take on a Middle Eastern shakshuka is a mix of comforting flavours that makes a satisfying one-pan weeknight supper or an impressive main dish for brunch.

  • Prep: 25 minutes
  • Cooking: 25 minutes
Yields 4 to 6
Cheesy Eggs Poached in Spiced Tomato Sauce


  • 2 tbsp (30 mL) Canadian butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) ground cumin
  • 2 tsp (10 mL) ground coriander
  • 2 tsp (10 mL) paprika
  • 1 tsp (5 mL) red chili flakes
  • 1 jar (680 mL) strained, puréed tomatoes
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 6 eggs
  • 1/2 cup (125 mL) shredded aged Canadian Cheddar cheese
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese
  • 1/2 cup (125 mL) plain Canadian yogurt, Greek-style
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1/2 cup (125 mL) crumbled Canadian feta cheese
  • 6 medium pita breads, warmed and cut into wedges
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Preheat oven to 400°F (200°F). Melt Canadian butter in large ovenproof skillet set over medium heat; cook onion, garlic, cumin, coriander, paprika and chili flakes for 3 to 5 minutes or until slightly softened.

Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook, stirring occasionally, for 8 to 10 minutes or until heated through. Season with salt and pepper.

Using back of spoon, make 6 wells in sauce mixture; crack egg into each well. Sprinkle Canadian Cheddar and Canadian Parmesan cheese over top.

Transfer to oven; bake for 8 to 10 minutes or until egg whites are set but yolks are still runny and cheese is melted, or until cooked as desired.

Top with dollops of Canadian yogurt; sprinkle with parsley and Canadian feta cheese. Serve with warm pitas.


Substitute 1/2 tsp (2 mL) smoky paprika for paprika if desired.

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Nutritional information

Per serving
1/6 of recipe
Energy: 420 Calories
Protein: 20 g
Carbohydrate: 47 g
Fat: 16 g
Fibre: 4 g
Sodium: 1290 mg