Israeli Shakshuka Eggs (Printable Version)

Poached eggs gently cooked in a rich, spiced tomato and pepper sauce with herbs and spices.

# 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 garlic cloves, 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)

# Method:

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

# Expert Hints:

01 -
  • It tastes like you've been cooking all day, but your hands-on time is barely ten minutes.
  • One pan, minimal cleanup, and somehow impressive enough to serve to people you're trying to impress.
  • The yolks stay soft and golden, ready to break into that brick-red sauce the moment it hits your spoon.
02 -
  • The sauce needs to simmer long enough to thicken and for the flavors to marry together; rushing this step is the most common mistake.
  • If your eggs are cooking too fast or too slow, move the pan to a slightly hotter or cooler spot on your stove—every stove is different.
  • The egg yolks are the sauce itself once you break them, so cook them just until the whites set; overcooked yolks are a tragedy you can prevent.
03 -
  • Use a cast-iron skillet if you have one—it distributes heat evenly and keeps the sauce simmering gently while the eggs cook without a single hot spot.
  • Don't cover the pan until the eggs are in; the uncovered sauce needs to thicken and concentrate first, and the steam will get in the way.
  • Taste the sauce one more time just before adding the eggs and adjust the salt and spices then, not after, because the eggs won't take seasoning the way the sauce will.
Return