Israeli Shakshuka Eggs (Printer-Friendly)

Poached eggs in spiced tomato and pepper sauce with fresh herbs and aromatic 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 - ¼ teaspoon ground cayenne pepper (optional)
12 - ½ 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 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add onion and red bell pepper; cook for 5 to 7 minutes until softened.
03 - Stir in garlic and chili; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, diced fresh tomatoes, and tomato paste; stir to combine.
05 - Add cumin, paprika, cayenne (if using), coriander, salt, and pepper; simmer for 10 to 12 minutes, stirring occasionally until sauce thickens.
06 - Create four small wells in the sauce and gently crack an egg into each.
07 - Cover pan and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat; sprinkle with parsley, cilantro, and feta if desired. Serve immediately with warm pita or crusty bread.

# Expert Suggestions:

01 -
  • It's humble enough for a solo breakfast but impressive enough to serve unexpected guests without warning.
  • The sauce tastes like it simmered for hours, even though you'll have it ready in less than thirty minutes.
  • Each component—the spices, the runny yolk, the crispy bread—feels essential, never fussy.
02 -
  • The difference between soft-set yolks and rubbery ones is about two minutes, so don't turn your back on the pan once the eggs go in.
  • If your sauce looks too thick before the eggs go in, thin it slightly with a splash of water—thick sauce will overcook your eggs before they can set properly.
03 -
  • Room temperature eggs cook more gently than cold ones, so pull them from the fridge while you're building your sauce.
  • If you're cooking for more than four people, make two pans instead of trying to squeeze extra eggs into one—shakshuka gets cranky when crowded.
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