Shakshuka with Eggs
A vibrant and comforting Middle Eastern classic featuring gently poached eggs in a spiced, savory tomato and bell pepper sauce.
Ingredients
- •3 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •1 red bell pepper, cored and diced
- •3 cloves garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon sweet paprika
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional)
- •1 can (28 ounces) whole peeled tomatoes, crushed by hand with their juices
- •2 tablespoons tomato paste
- •Salt and freshly cracked black pepper to taste
- •4 to 6 large eggs
- •1/4 cup crumbled feta cheese (optional, omit for pareve)
- •1/4 cup fresh cilantro or flat-leaf parsley, chopped
- •Crusty bread for serving
Instructions
- 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
- 2
Add the diced onion and red bell pepper, cooking for about 8 to 10 minutes until softened and lightly browned.
- 3
Stir in the minced garlic, ground cumin, sweet paprika, smoked paprika, and cayenne pepper, cooking for about 1 minute until fragrant.
- 4
Pour in the crushed tomatoes and tomato paste, stirring well to combine all the spices and vegetables.
- 5
Season the sauce with salt and black pepper, then reduce the heat to low and let it simmer uncovered for 10 to 15 minutes until it thickens slightly.
- 6
Use a large spoon to make 4 to 6 small wells or indentations in the surface of the simmering sauce.
- 7
Gently crack an egg directly into each well.
- 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 and garnish with crumbled feta cheese (if using) and freshly chopped cilantro or parsley.
- 10
Serve immediately straight from the skillet with plenty of crusty bread on the side.
💡 Chef tips
- To make this recipe strictly pareve, simply omit the optional feta cheese garnish.
- You can prep the vegetable base ahead of time and store it in the fridge for up to two days, then just reheat and crack in the eggs when ready to eat.
- If you prefer firmer yolks, let the covered skillet cook for an additional 2 to 3 minutes.
✅ How it should turn out
The finished shakshuka should feature tender, perfectly poached eggs nestled in a thick, rich, and aromatic tomato sauce that smells of warm spices and tastes deeply savory with a hint of smoky sweetness.