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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and thinly sliced
- 3 garlic cloves, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) ground cayenne or 1 tsp (5 g) harissa paste
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 pinch sugar (optional)
- 1 can 28 oz (796 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 6 large eggs, approx. 1.75 oz (50 g) each
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lemon juice (optional)
- Crusty bread or pita for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sliced bell pepper and cook until softened and beginning to brown, about 6–8 minutes.
2. Stir in minced garlic, ground cumin, sweet paprika, and cayenne or harissa; cook 1 minute until fragrant.
3. Add crushed tomatoes, tomato paste, salt, pepper, and a pinch of sugar if using. Bring to a gentle simmer, reduce heat, and simmer uncovered 10–15 minutes until sauce thickens and flavors concentrate.
4. Taste and adjust seasoning, stirring in lemon juice if using. Using the back of a spoon, make six shallow wells in the sauce.
5. Crack an egg into each well. Cover the skillet and cook over low heat until egg whites are set but yolks remain runny, about 6–8 minutes (longer if you prefer firmer yolks).
6. Remove from heat, sprinkle with chopped parsley or cilantro, and serve straight from the pan with crusty bread or warm pita for scooping.