Eggs gently poached in a bubbling, cumin-spiced tomato and bell pepper sauce, served straight from the skillet with warm bread.
Israeli Shakshuka is a real, traditional Israeli dish, known as Eggs Poached in Spiced Tomato Sauce. Eggs gently poached in a bubbling, cumin-spiced tomato and bell pepper sauce, served straight from the skillet with warm bread.\n\nShakshuka is believed to have North African origins, likely Tunisian or Libyan, brought to Israel by Jewish immigrants in the mid-20th century, where it became a beloved national breakfast dish enjoyed at any time of day.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 4
Heat olive oil in a wide skillet and cook onion and bell pepper over medium heat until softened, about 8 minutes.
Stir in garlic, cumin, paprika and cayenne, cooking for 1 minute until fragrant.
Add crushed tomatoes and sugar, and simmer uncovered for 15 minutes until thickened and deeply flavored.
Season with salt to taste.
Make small wells in the sauce and crack an egg into each, then cover the pan and cook over low heat for 6 to 8 minutes until the whites are set but yolks remain runny.
Scatter with fresh herbs and serve immediately straight from the skillet with warm pita for scooping.
Simmer the tomato sauce long enough for it to thicken properly before adding the eggs — a thin, watery sauce won't cook the eggs evenly.
Cover the pan while the eggs cook so the residual steam sets the whites without needing to flip or disturb them.
Serve directly from the skillet at the table; shakshuka is meant to be a communal, scoop-with-bread dish.
Add crumbled feta cheese on top for a creamy, salty contrast.
A green shakshuka version uses sautéed spinach and herbs instead of tomato sauce.
Add merguez sausage to the sauce for a heartier, meatier version.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Shakshuka is believed to have North African origins, likely Tunisian or Libyan, brought to Israel by Jewish immigrants in the mid-20th century, where it became a beloved national breakfast dish enjoyed at any time of day.
Lower the heat and keep the pan covered so the eggs cook gently and evenly from the steam rather than direct high heat.
Yes, the tomato base keeps well refrigerated for up to 4 days; reheat and add fresh eggs just before serving.
Warm pita or a crusty white bread for scooping up the sauce and eggs is the classic pairing.
Per serving (320g / 11.3 oz) · 4 servings total
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