Entree: Israel – Galilee – שקשוקה ➤ Shakshuka (Poached eggs simmered in a spiced tomato and pepper stew)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 1 red bell pepper, seeded and diced, about 6 oz (170 g)
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 28 oz (800 g) canned crushed tomatoes
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1/4 tsp (1 ml) cayenne pepper, optional
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 4 large eggs, approx. 1.8 oz (50 g) each
- 2 tbsp (30 g) chopped fresh parsley or cilantro
- 1/4 cup (60 g) crumbled feta, optional

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red pepper and sauté until softened and starting to brown, about 6–8 minutes.
2. Add the minced garlic and tomato paste and cook, stirring, 1–2 minutes to bloom the flavors.
3. Stir in the crushed tomatoes, ground cumin, smoked paprika, cayenne (if using), salt, and pepper. Bring to a simmer, reduce heat to medium-low, and simmer uncovered until the sauce thickens slightly, about 10–12 minutes. Taste and adjust seasoning.
4. Using the back of a spoon, make 4 shallow wells in the sauce. Crack one egg into each well, spacing them evenly.
5. Cover the skillet and cook until the egg whites are set but yolks remain runny, about 5–7 minutes (cook longer for firmer yolks). If needed, finish under a broiler for 1–2 minutes to set the tops.
6. Sprinkle with chopped parsley or cilantro and crumbled feta if using. Serve directly from the skillet with crusty bread or pita for dipping.