Spicy Oriental Shakshuka
A vibrant and fiery Middle Eastern classic featuring gently poached eggs in a rich, spiced tomato and bell pepper sauce.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •1 red bell pepper, cored and diced
- •2 green bell peppers, cored and diced
- •4 cloves garlic, minced
- •1 tablespoon ground cumin
- •1 tablespoon sweet paprika
- •1 teaspoon smoked paprika
- •1/2 teaspoon cayenne pepper (adjust to taste)
- •1 can (28 ounces) crushed or whole peeled tomatoes, chopped with their juices
- •2 tablespoons tomato paste
- •1 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •4 to 6 large eggs
- •1/2 cup crumbled feta cheese (optional, use plant-based feta to keep it pareve)
- •1/4 cup fresh cilantro, chopped
- •1/4 cup fresh flat-leaf parsley, chopped
- •Warm crusty bread, for serving
Instructions
- 1
Heat the extra virgin olive oil in a large skillet or cast-iron pan over medium heat.
- 2
Add the diced yellow onion and all the bell peppers, sautéing for about 8 to 10 minutes until they become soft and translucent.
- 3
Stir in the minced garlic, ground cumin, sweet paprika, smoked paprika, and cayenne pepper, cooking for about 1 minute until fragrant.
- 4
Mix in the tomato paste, followed by the crushed tomatoes and their juices, kosher salt, and black pepper.
- 5
Reduce the heat to low and let the sauce simmer uncovered for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 6
Use a large spoon to create 4 to 6 small wells or pockets in the simmering tomato sauce.
- 7
Crack an egg directly into each well, keeping the yolks intact.
- 8
Cover the skillet with a lid and cook on low heat for 5 to 8 minutes, or until the egg whites are just set and the yolks are still runny to your liking.
- 9
Remove from heat, sprinkle with crumbled feta cheese if using, and garnish generously with chopped cilantro and parsley.
- 10
Serve hot straight from the skillet alongside warm crusty bread for dipping.
💡 Chef tips
- For extra heat, finely mince a fresh jalapeño or serrano pepper and sauté it along with the bell peppers.
- If the tomato sauce becomes too thick while simmering, add a splash of water or vegetable broth to thin it out.
- To keep this recipe strictly pareve, omit the feta cheese or substitute it with your favorite plant-based cheese alternative.
✅ How it should turn out
The finished dish features perfectly tender-soft eggs nestled in a thick, deeply spiced, and aromatic tomato sauce, garnished with fresh herbs and ready to be scooped up with crusty bread.