Israeli Shakshuka Eggs (Printable Version)

Poached eggs in a spicy tomato and pepper sauce with fresh herbs and warm Middle Eastern 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 oz) 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 Steps:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat. Add the onion and red bell pepper, cooking for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and chopped chili into the skillet, cooking for 1 minute until fragrant.
03 - Add crushed tomatoes, fresh chopped tomatoes, and tomato paste to the pan. Mix thoroughly.
04 - Sprinkle ground cumin, sweet paprika, cayenne pepper (if using), ground coriander, salt, and black pepper into the sauce. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until thickened.
05 - Create four small wells in the thickened sauce and carefully crack an egg into each well.
06 - Cover the pan and cook for 6 to 8 minutes until egg whites are firm but yolks remain soft.
07 - Remove from heat. Sprinkle with fresh parsley, cilantro, and crumbled feta if desired. Serve immediately, ideally with warm pita or crusty bread.

# Tips for Success:

01 -
  • It feels fancy enough to serve guests but honest enough to make for yourself on a tired Tuesday night.
  • The sauce tastes like it simmered for hours, but you'll have it ready in under thirty minutes.
  • Eggs poached directly in sauce means less cleanup and more flavor soaking into every bite.
02 -
  • The sauce must thicken before you add the eggs, otherwise they'll poach unevenly and sink into liquid instead of nestling into a cooked bed.
  • Don't walk away once the eggs are in the pan—those final minutes are the difference between runny disappointment and jammy perfection.
  • The residual heat keeps cooking even after you remove the pan from the stove, so err on the side of slightly underdone whites.
03 -
  • Add a pinch of smoked paprika for depth, or a tiny bit of harissa if you want the sauce to taste like someone who really knows what they're doing made it.
  • Room temperature eggs cook more evenly than cold ones, but this isn't a deal-breaker if you forget to pull them out early.
  • If your yolks set faster than you'd like, crack the eggs when the sauce is slightly cooler, or cover the pan for less time.
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