Entree: Israel – Israeli Street Food – שקשוקה ➤ Shakshuka (Poached eggs in a spiced tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium (6 oz / 170 g) yellow onion, finely chopped
- 1 large (6 oz / 170 g) red bell pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1 28 oz (800 g) can whole plum tomatoes, crushed by hand or roughly chopped
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/4 tsp (1 g) cayenne pepper or 1 tbsp (15 g) harissa (adjust to heat preference)
- 1 tsp (6 g) granulated sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6 large eggs, approx. 2 oz (57 g) each
- 4 oz (115 g) feta cheese, crumbled (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Lemon wedges, for serving
- Crusty bread or pita, for serving

Instructions

1. Heat the olive oil in a 10–12 inch (25–30 cm) skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened and beginning to caramelize, about 8–10 minutes.
2. Stir in the minced garlic and cook 30–60 seconds until fragrant. Add the tomato paste and cook 1–2 minutes, stirring, to deepen the paste’s flavor.
3. Add the crushed tomatoes, smoked paprika, cumin, cayenne or harissa, sugar (if using), salt, and black pepper. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer uncovered for 10–12 minutes until the sauce thickens slightly and flavors meld.
4. Taste and adjust seasoning. Use the back of a spoon to make 6 shallow wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook gently until egg whites are set but yolks remain runny, about 6–8 minutes. For firmer yolks, cook 1–2 minutes longer.
6. Remove from heat, sprinkle with crumbled feta (if using) and chopped cilantro or parsley. Serve immediately with lemon wedges and crusty bread for dipping.