Israeli Shakshuka (Eggs Poached in Spiced Tomato Sauce)

About This Recipe

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.

Ingredients

Serves 4

• 4 tbspolive oil
• 1yellow onion(diced)
• 1red bell pepper(diced)
• 4garlic cloves(minced)
• 1 tspground cumin
• 1 tspsweet paprika
• 0.5 tspcayenne pepper
• 800 gcrushed tomatoes
• 1 tspsugar
• 1 tspfine sea salt(to taste)
• 6eggs
• 3 tbspchopped fresh cilantro or parsley
• 4pita bread(to serve)

Instructions

1. 1

   Cook the aromatics

   Heat olive oil in a wide skillet and cook onion and bell pepper over medium heat until softened, about 8 minutes.

2. 2

   Add spices

   Stir in garlic, cumin, paprika and cayenne, cooking for 1 minute until fragrant.

3. 3

   Build the sauce

   Add crushed tomatoes and sugar, and simmer uncovered for 15 minutes until thickened and deeply flavored.

4. 4

   Season

   Season with salt to taste.

5. 5

   Add the eggs

   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.

6. 6

   Serve

   Scatter with fresh herbs and serve immediately straight from the skillet with warm pita for scooping.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions