Israeli Shakshuka Eggs (Printer View)

Poached eggs cooked in a spiced tomato and pepper sauce garnished with fresh herbs and feta.

# What you'll need:

→ 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 ounces) 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 - ¼ teaspoon ground cayenne pepper (optional)
12 - ½ 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)

# Method:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add chopped onion and red bell pepper, sauté for 5 to 7 minutes until softened.
03 - Incorporate minced garlic and chopped chili, cooking for 1 minute until fragrant.
04 - Stir in crushed tomatoes, fresh tomatoes, and tomato paste, mixing thoroughly.
05 - Sprinkle in cumin, paprika, cayenne (if using), ground coriander, salt, and black pepper. Allow the sauce to simmer for 10 to 12 minutes, stirring occasionally until thickened.
06 - Create four wells in the sauce and gently crack an egg into each.
07 - Cover the pan and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat, sprinkle with chopped parsley, cilantro, and optional feta cheese. Serve immediately with warm pita or crusty bread.

# Expert Advice:

01 -
  • The eggs stay perfectly runny in the middle while the sauce does all the real work of flavoring.
  • It comes together in about half an hour and feels like you've cooked something from a cookbook, not a Tuesday night dinner.
  • Everyone at the table will want to break an egg into their spoon and share the same bite.
02 -
  • The eggs will keep cooking slightly after you remove the pan from heat, so take it off the stove when the whites look almost set but still look wet around the yolk.
  • Your pan size matters more than you'd think, because too small and the sauce won't have anywhere to simmer properly, too large and it will spread thin and dry out.
  • If your eggs overcook and the yolks set hard, you've learned the same lesson I did the first time, and now you'll watch them carefully.
03 -
  • Don't skip the fresh tomatoes even though you have canned ones, because the brightness they add keeps the sauce from tasting heavy or one-dimensional.
  • Chop everything before you start cooking so you're not scrambling for your garlic when the onions are already softening.
  • Taste the sauce just before you add the eggs and adjust the salt and spice, because this is your last chance to get it exactly right.
Return