Israeli Shakshuka Eggs (Printable)

Poached eggs simmered in rich, spiced tomato and pepper sauce with fresh herbs.

# 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)

# Directions:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat. Sauté the onion and red bell pepper for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and chopped chili, cooking for 1 minute until fragrant.
03 - Add crushed tomatoes, chopped fresh tomatoes, and tomato paste. Stir until evenly mixed.
04 - Sprinkle cumin, sweet paprika, cayenne pepper if using, coriander, salt, and black pepper into the sauce. Simmer gently for 10 to 12 minutes, stirring occasionally, until thickened.
05 - Create four small wells in the sauce and carefully crack one egg into each. Cover the pan and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
06 - Remove from heat and sprinkle with fresh parsley, cilantro, and crumbled feta cheese if desired.
07 - Serve immediately, ideally accompanied by warm pita bread or crusty bread.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and makes you look like you spent all morning in the kitchen.
  • The sauce is forgiving—it only gets better the longer it simmers, so timing pressure melts away.
  • One skillet, minimal cleanup, and somehow everyone at the table feels like they've been fed something unforgettable.
02 -
  • The eggs will keep cooking for 30 seconds after you remove the pan from heat, so pull it off the stove a touch earlier than you think you need to—yolks that break easily over warm sauce are the entire point.
  • Don't skip making actual wells for the eggs; it's the difference between elegant and chaotic.
03 -
  • A cast-iron skillet holds heat beautifully and makes the sauce taste deeper somehow—if you have one, use it.
  • If you prefer runnier yolks, place a lid on the skillet while it cooks and watch closely; if you prefer firmer yolks, crack the lid slightly to let steam escape.
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