Israeli Shakshuka Eggs (Printable version)

Vibrant eggs poached in spiced tomato and pepper sauce with herbs and spices from Middle Eastern cuisine.

# What you 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 - 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. Add chopped onion and diced red bell pepper; cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and finely chopped chili (if using), sauté for 1 minute until aromatic.
03 - Add crushed tomatoes, chopped fresh tomatoes, and tomato paste; stir thoroughly to combine.
04 - Incorporate ground cumin, sweet paprika, optional cayenne, ground coriander, salt, and black pepper. Simmer the sauce for 10 to 12 minutes, stirring occasionally until thickened.
05 - Create four shallow wells in the sauce. Crack one large egg into each well carefully.
06 - Cover pan and cook for 6 to 8 minutes until egg whites set but yolks remain soft.
07 - Remove from heat. Sprinkle with chopped parsley, cilantro, and optional crumbled feta. Serve immediately with warm pita or crusty bread.

# Expert Advice:

01 -
  • One skillet, minimal cleanup, and yet it tastes like you spent hours in the kitchen.
  • The yolks stay soft and jammy while the whites set just right, giving you that perfect textural moment with every bite.
  • It comes together in under an hour and impresses everyone from casual weeknight guests to people who actually know food.
02 -
  • The egg yolks will continue cooking slightly after you remove the pan from heat, so pull it off the stove when the whites look just barely set—they'll firm up slightly in the residual warmth.
  • Room-temperature eggs cook more evenly than cold ones straight from the fridge, and they're less likely to crack when they hit the hot sauce.
  • Don't skip the simmering step that thickens the sauce; a watery base will make the eggs cook unevenly and taste diluted.
03 -
  • Use a cast-iron skillet if you have one—it holds heat evenly and can go straight from stove to table, which makes the whole experience feel more intentional.
  • Make the sauce ahead of time and store it in the fridge; you can reheat it gently and add the eggs just before serving, which is perfect for meal prep or feeding a crowd.
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