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Shakshuka with Rao's Marinara from Costco

The easiest shakshuka you'll ever make uses Rao's Homemade Marinara from Costco as its base — rich, deeply flavored poached eggs in spiced tomato sauce, ready in 20 minutes.

Prep Time
5 min
Cook Time
20 min
Servings
4
Cost / Serving
$3.50

Quick Answer

Heat Rao's marinara with sautéed onion, bell pepper, cumin, and smoked paprika, then crack eggs directly into the sauce and cook covered until whites are set but yolks runny — about 8 minutes. Serve from the skillet with crusty bread. Ready in 25 minutes; serves 4.

Shakshuka is one of the most satisfying one-pan meals in existence — eggs poached directly in a spiced tomato sauce, scooped up with crusty bread. Starting with Rao's Homemade Marinara cuts the preparation time dramatically because the tomato base is already deeply flavored and slow-cooked. Add spices, onion, and garlic, crack in the eggs, and dinner or brunch is ready in 20 minutes.

Instructions

  1. 1

    Heat olive oil in a large, deep skillet or braiser over medium heat. Add onion and bell pepper. Cook 6–7 minutes until softened.

  2. 2

    Add garlic, cumin, smoked paprika, coriander, and cayenne. Stir for 1 minute until fragrant.

  3. 3

    Pour in Rao's marinara. Stir to combine. Bring to a gentle simmer and cook for 5 minutes to meld the flavors. Season with salt and pepper.

  4. 4

    Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.

  5. 5

    Cover the pan and cook over medium-low heat for 5–8 minutes, depending on how you like your yolks: 5 minutes for runny, 8 minutes for fully set.

  6. 6

    Remove from heat. Scatter feta and fresh herbs over the top. Serve directly from the pan with crusty bread.

Frequently Asked Questions

Can I make shakshuka without feta?+
Yes. Feta adds creaminess and saltiness, but it's optional. Good substitutes include goat cheese, labneh, or a drizzle of heavy cream stirred into the sauce before adding the eggs.
Why does Rao's work so well as a shakshuka base?+
Traditional shakshuka builds its tomato base from scratch — onion, garlic, and crushed tomatoes cooked down for 20–30 minutes. Rao's marinara has already done that work for you. Its slow-cooked depth and lack of added sugar make it taste exactly like a properly made tomato base.
Can I add meat to shakshuka?+
Yes — merguez sausage or ground lamb are traditional additions. Brown the meat first, remove excess fat, then build the sauce on top. Spicy Italian sausage from Costco also works well.
How do I know when the eggs are done?+
Gently shake the pan — the whites should be set and opaque (no jiggling), while the yolks will still have some movement for runny. The eggs continue cooking slightly from residual heat after you remove the pan, so pull them 30 seconds earlier than you think.

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