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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper or 1 tbsp (15 g) harissa paste
- 1 can (28 oz) (794 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (4 g) granulated sugar (optional)
- Salt and freshly ground black pepper to taste
- 4 large eggs, approx. 1.75 oz (50 g) each
- 2 tbsp (30 g) crumbled feta cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lemon juice (optional)
- Crusty bread or pita for serving

Instructions

1. Heat a 10–12 inch (25–30 cm) skillet or shallow cast-iron pan over medium heat and add the olive oil. Add the sliced onion and red pepper and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
2. Add the minced garlic, ground cumin, paprika, and cayenne or harissa; cook, stirring, until fragrant, about 1 minute.
3. Stir in the crushed tomatoes and tomato paste, bring to a gentle simmer, then reduce heat and simmer until the sauce thickens slightly, 10–15 minutes. Taste and season with salt, pepper, and sugar if acidity needs balancing.
4. Make four shallow wells in the simmering sauce and carefully crack one egg into each well. Cover the pan and cook until egg whites are set but yolks remain runny, about 6–8 minutes (longer for firmer yolks).
5. Remove from heat, drizzle with lemon juice if using, scatter crumbled feta and chopped parsley or cilantro over the top, and season with a little extra salt and pepper if needed.
6. Serve directly from the pan with crusty bread or pita for dipping.