Israeli Shakshuka Eggs (Printable Version)

Eggs simmered in a vibrant tomato and pepper sauce with herbs and warm spices.

# Needed Ingredients:

→ 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:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add chopped onion and diced bell pepper; cook for 5 to 7 minutes until softened.
03 - Incorporate minced garlic and chopped chili; sauté for 1 minute until fragrant.
04 - Stir in crushed tomatoes, chopped fresh tomatoes, and tomato paste until well blended.
05 - Mix in ground cumin, sweet paprika, cayenne pepper (if using), ground coriander, salt, and black pepper; simmer for 10 to 12 minutes, stirring occasionally, until sauce thickens.
06 - Create four small wells in the sauce and crack one egg into each well.
07 - Cover the pan and cook for 6 to 8 minutes until egg whites set but yolks remain soft.
08 - Remove from heat and sprinkle with fresh parsley, cilantro, and crumbled feta if desired.
09 - Present immediately, ideally accompanied by warm pita or crusty bread.

# Expert Advice:

01 -
  • It looks fancy enough to serve at brunch but honest enough to eat alone at 11 PM with a fork and some bread.
  • The spices do all the heavy lifting—you're not standing over the stove, you're just waiting for something delicious to happen.
  • Those runny yolks are basically edible gold, a tiny reward for patience that takes maybe 30 minutes total.
02 -
  • The eggs keep cooking after you remove the pan from heat, so pull it off just when the whites look barely set—the carryover heat will finish them perfectly while you're not paying attention.
  • If your pan doesn't have a lid, a sheet of foil works beautifully and actually traps heat better than you'd expect, plus you can peek underneath without losing steam.
03 -
  • Cast-iron pans are ideal here because they retain heat so evenly that your eggs cook at the same speed across the whole pan, but any large skillet with a lid will work just fine.
  • Make the sauce up to a day ahead and refrigerate it, then just warm it up and add eggs when you're ready—this is how restaurants cheat their way to seeming effortless.
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