Israeli Shakshuka Eggs (Printable)

Poached eggs cooked 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 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 over medium heat. Add onion and red bell pepper, sauté for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and chili, cook for 1 minute until fragrant.
03 - Add crushed tomatoes, chopped fresh tomatoes, and tomato paste. Stir to combine.
04 - Sprinkle in cumin, paprika, cayenne (if using), coriander, salt, and pepper. Simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Create four small wells in the sauce and crack one egg into each. Cover pan and cook for 6 to 8 minutes until egg whites set and yolks remain soft.
06 - Remove from heat. Sprinkle with fresh parsley, cilantro, and crumbled feta if desired. Serve immediately, ideally with warm pita or crusty bread.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering something all morning.
  • One pan, infinite texture: creamy yolks, silky sauce, tender vegetables, and those spices hitting just right.
  • It's the kind of meal that works for breakfast, lunch, or a casual dinner when you want something that feels special without the fuss.
02 -
  • Don't skip the simmering step for the sauce—rushing it means watery, one-dimensional flavors instead of something rich and cohesive.
  • The yolk texture is everything; start checking at 6 minutes and don't let the sauce boil hard or the eggs will scramble into tiny pieces instead of staying whole and soft.
  • If your eggs are cold from the fridge, bring them to room temperature first so the cooking time stays predictable and the whites don't get overcooked before the yolks finish.
03 -
  • If you don't have a cast-iron pan, a regular heavy skillet with a lid works fine, but cast iron holds the heat longer and browns the edges of the sauce in a way that tastes as good as it looks.
  • Prep all your vegetables before you start cooking—once you add the oil and onions to heat, you're committed to the rhythm and won't want to pause and chop.
  • Room-temperature eggs cook more predictably than cold ones straight from the fridge, and the texture difference between yolk and white is more dramatic and satisfying.
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