Shakshuka

About This Recipe

Shakshuka as prepared in Israel reflects the country's rich mosaic of culinary influences — brought by Mizrahi Jewish immigrants from North Africa and Yemen and now deeply embedded in Israeli food culture. The Israeli version tends to be milder and sweeter than its Tunisian parent, using sweet paprika and less harissa, often topped with feta cheese. It has spread from Israel to become one of the most fashionable brunch dishes globally.

Ingredients

Serves 2

• 4 largeeggs
• 400 gcanned crushed tomatoes
• 1 mediumred bell pepper(diced)
• 1 mediumonion(diced)
• 3 clovesgarlic(minced)
• 1 tspsweet paprika
• 1 tspground cumin
• 1/2 tspchili flakes
• 2 tbspolive oil
• 60 gfeta cheese(crumbled)
• 2 tbspfresh parsley or cilantro
• 1 tspsalt

Instructions

1. 1

   Sauté vegetables

   Heat olive oil in a skillet. Cook onion and pepper over medium heat 6–8 minutes until soft.

2. 2

   Add spices and garlic

   Add garlic, paprika, cumin, and chili flakes. Cook 1 minute until fragrant.

3. 3

   Add tomatoes

   Add crushed tomatoes and salt. Simmer 10 minutes until sauce thickens slightly.

4. 4

   Poach the eggs

   Make 4 wells in the sauce. Crack an egg into each well. Cover and cook 5–6 minutes until whites are just set.

5. 5

   Finish and serve

   Crumble feta over the top. Scatter herbs. Serve directly from the pan with bread.

Variations

• •

  Add lamb or merguez sausage

• •

  Stir in tahini before serving

• •

  Use green tomatoes for a tangy version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Sauce (without eggs) keeps 3 days. Best to cook fresh eggs each time. Reheat sauce, add eggs, cook fresh.

Frequently Asked Questions