Israeli Shakshuka Eggs (Printable)

A vibrant Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce.

# 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 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cooking for 5 to 7 minutes until softened.
02 - Stir in garlic and chili, cooking for 1 minute until fragrant.
03 - Add crushed tomatoes, chopped fresh tomatoes, and tomato paste. Stir to combine thoroughly.
04 - Sprinkle in cumin, paprika, cayenne (if using), coriander, salt, and black pepper. Reduce heat and simmer for 10 to 12 minutes, stirring occasionally until the sauce thickens.
05 - Create four small wells in the sauce and crack one egg into each. Cover the skillet and cook for 6 to 8 minutes, until egg whites are set and yolks remain soft.
06 - Remove from heat. Sprinkle with fresh parsley, cilantro, and optional feta cheese. Serve immediately alongside warm pita or crusty bread.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been tending the stove all morning.
  • One pan means minimal cleanup while you're savoring every bite with friends.
  • The sauce is forgiving and actually improves if you let it simmer longer than the recipe suggests.
02 -
  • The temperature must stay medium-low once the eggs go in, or the bottoms will scorch before the yolks set—I learned this the expensive way with a burnt pan.
  • Room-temperature eggs cook evenly and gently; straight-from-the-fridge eggs can be unpredictable in timing.
03 -
  • If your pan doesn't have a lid, stretch foil across the top or use a baking sheet; covering the pan is the only way to cook eggs gently without drying them out.
  • Make the sauce entirely ahead of time and refrigerate it; reheating it and adding fresh eggs at the last moment makes this a weeknight lifesaver.
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