Israeli Shakshuka Eggs (Print Version)

A vibrant Middle Eastern dish of eggs simmered in a rich, spiced tomato and pepper sauce.

# 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 ounces) 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)

# Steps to Follow:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add chopped onion and diced red bell pepper; sauté for 5 to 7 minutes until softened.
03 - Stir in minced garlic and chopped chili; cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, chopped fresh tomatoes, and tomato paste; mix thoroughly.
05 - Add cumin, paprika, cayenne (if using), coriander, salt, and pepper; simmer for 10 to 12 minutes, stirring occasionally until sauce thickens.
06 - Make four small indentations in the sauce and carefully crack one egg into each well.
07 - Cover the pan and cook for 6 to 8 minutes until egg whites are set but yolks remain soft.
08 - Remove from heat; sprinkle with fresh parsley, cilantro, and optional feta cheese. Serve immediately with warm pita or crusty bread.

# Additional Tips::

01 -
  • It looks fancy enough to impress but comes together faster than you'd think, making it perfect for weeknight dinners or lazy weekend brunches.
  • The sauce is forgiving and builds flavor in layers, so even if your timing isn't perfect, the dish still tastes incredible.
  • One pan, and you've got a complete meal that feels like an occasion without the fuss.
02 -
  • The eggs will continue cooking from residual heat even after you remove the pan from the flame, so pull them back a few seconds earlier than you think you should so the yolks stay soft and glossy.
  • If your sauce looks too thin as it simmers, that's actually okay; it will thicken as it reduces, and the eggs release liquid as they cook, so you won't end up with a watery finish.
  • Room temperature eggs work better than cold ones because they cook more evenly and gently in the sauce without the yolk staying runny while the white is still barely set.
03 -
  • If you have smoked paprika on hand, swap half the sweet paprika for it to add a deeper, more complex flavor that feels restaurant-quality.
  • Keep the heat moderate throughout; high heat will break the yolks and create tough egg whites, so medium is your friend here.
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