Israeli Shakshuka Eggs (Print Version)

Poached eggs simmered in a spiced tomato and pepper sauce with fresh 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 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, to taste
14 - Black pepper, to taste

→ Eggs

15 - 4 large eggs

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - 2 tablespoons fresh cilantro, chopped
18 - Crumbled feta cheese (optional)

# How to Make It:

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

# Additional Tips::

01 -
  • It looks impressive but comes together in less than 40 minutes with ingredients most home cooks already have.
  • The sauce is deeply flavorful without being complicated, tasting like it's been simmering for hours when it hasn't.
  • It's naturally vegetarian, gluten-free, and scales beautifully whether you're feeding two people or four.
02 -
  • If your eggs cook too quickly, your sauce isn't thick enough yet—rushing to add them is the most common mistake, so give that sauce its full 10 to 12 minutes of simmering.
  • Don't cover the pan until the eggs are in; once you do, resist the urge to lift the lid and peek, as steam needs to stay trapped to cook the whites properly.
  • Taste the sauce before adding the eggs and adjust the seasoning then, not after, since you can't easily stir once the eggs are nestled in.
03 -
  • Room temperature eggs nestle into the sauce more gently and cook more evenly than eggs straight from the refrigerator.
  • If you're cooking for more than four people, resist the urge to overcrowd the pan; make two smaller batches instead of one chaotic one.
  • The sauce can be made a day or two ahead and reheated gently before you add the eggs, which makes this perfect for relaxed entertaining.
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