Israeli Shakshuka Eggs (Printable View)

Eggs poached in a rich spiced tomato and pepper sauce with aromatic herbs.

# Needed Ingredients:

→ Vegetables & Aromatics

01 - 2 tbsp 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 oz) crushed tomatoes
07 - 2 medium ripe tomatoes, chopped
08 - 1 tsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp sweet paprika
11 - ¼ tsp ground cayenne pepper (optional)
12 - ½ tsp ground coriander
13 - Salt and black pepper, to taste

→ Eggs

14 - 4 large eggs

→ Garnish

15 - 2 tbsp fresh parsley, chopped
16 - 2 tbsp fresh cilantro, chopped
17 - Crumbled feta cheese (optional)

# Directions:

01 - Heat 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 - Incorporate minced garlic and chopped chili; cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, chopped fresh tomatoes, and tomato paste until well combined.
05 - Add ground cumin, sweet paprika, cayenne pepper (if using), ground coriander, salt, and black pepper. Simmer sauce for 10 to 12 minutes, stirring occasionally, until thickened.
06 - Create four small wells in the sauce and carefully crack an egg into each.
07 - Cover the pan and cook for 6 to 8 minutes, until egg whites are set and yolks remain soft.
08 - Remove from heat; sprinkle with chopped parsley, cilantro, and optional feta cheese. Serve immediately with warm pita or crusty bread.

# Expert Hints:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering something all morning.
  • The runny egg yolk is basically a built-in sauce that makes everything taste better than it should.
  • It's naturally vegetarian, naturally gluten-free, and honestly impressive enough to serve guests without making you stressed.
02 -
  • Don't skip simmering the sauce before adding the eggs—those 10 to 12 minutes allow the flavors to meld and the sauce to thicken enough to support the eggs without them sinking into a watery mess.
  • Cover the pan immediately after adding the eggs, or they'll cook unevenly and the edges will set before the centers are even close to done.
03 -
  • If your eggs are cooking too fast or too slow, adjust the heat gradually—medium-low is usually right, but every stove is different, so watch the first batch and adjust from there.
  • Don't waste money on expensive feta; a simple crumble of any feta cheese adds enough saltiness and tang without overpowering the other flavors.
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