Israeli Shakshuka Eggs (Printable format)

Poached eggs cooked in a rich tomato-pepper sauce with aromatic spices and fresh herbs.

# List of ingredients:

→ Vegetables & Aromatics

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 small red chili, finely chopped (optional)
06 - 1 can (14 oz) crushed tomatoes
07 - 2 medium ripe tomatoes, chopped
08 - 1 teaspoon tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon sweet paprika
11 - 1/4 teaspoon ground cayenne pepper (optional)
12 - 1/2 teaspoon ground coriander
13 - Salt and black pepper, to taste

→ Eggs

14 - 4 large eggs

→ Garnish

15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons fresh cilantro, chopped
17 - Crumbled feta cheese (optional)

# How to make it:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add chopped onion and diced red bell pepper; sauté for 5 to 7 minutes until softened.
03 - Stir in minced garlic and chopped chili; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, chopped ripe tomatoes, and tomato paste; stir to combine.
05 - Sprinkle in cumin, paprika, cayenne (if using), coriander, salt, and black pepper. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens.
06 - Create 4 small wells in the sauce and carefully crack one egg into each well.
07 - Cover the pan and cook for 6 to 8 minutes until egg whites are set and yolks remain soft.
08 - Remove from heat, garnish with chopped parsley, cilantro, and optional crumbled feta. Serve immediately, preferably with warm pita or crusty bread.

# Expert Suggestions:

01 -
  • Ready in under 40 minutes, but tastes like you've been cooking all day.
  • One pan, minimal cleanup, and it looks impressive enough to serve guests.
  • Naturally vegetarian and gluten-free, yet nobody at the table will feel like anything is missing.
02 -
  • The egg yolks will keep cooking even after you remove the pan from heat, so err on the side of undercooking the whites slightly if you want that golden, runny yolk.
  • Don't skip making those wells; eggs cooked directly on the bottom of the pan get rubbery, but cradled in sauce, they stay tender and delicate.
03 -
  • Crack your eggs into a small bowl first if you're nervous about shells; transfer them gently to the sauce to ensure they land perfectly in their wells.
  • If your pan doesn't have a lid, a sheet of foil works beautifully to trap the steam and cook the eggs through.
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