Israeli Shakshuka Eggs (Print)

Vibrant tomato-pepper sauce simmered with eggs and spices, garnished with fresh herbs and optional feta cheese.

# 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 oz) 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)

# Directions:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat. Add onion and red bell pepper; cook 5 to 7 minutes until softened.
02 - Incorporate garlic and chili; sauté for 1 minute until fragrant.
03 - Stir in crushed tomatoes, fresh tomatoes, and tomato paste until combined.
04 - Add cumin, paprika, cayenne (if using), coriander, salt, and black pepper. Simmer sauce gently for 10 to 12 minutes, stirring occasionally until thickened.
05 - Create four small wells in the sauce and crack eggs into each. Cover pan and cook 6 to 8 minutes until whites are set but yolks remain soft.
06 - Remove from heat. Sprinkle with fresh parsley, cilantro, and crumbled feta if desired. Serve immediately with warm pita or crusty bread.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together in about 35 minutes, no fancy techniques required.
  • The spiced tomato sauce is so good you could eat it with a spoon, and the soft eggs make it feel indulgent without being heavy.
  • One pan, minimal cleanup, and it feeds four people or makes an incredible solo breakfast that feels like you're treating yourself.
02 -
  • Don't skip covering the pan after you add the eggs—the steam is what cooks the whites while keeping the yolks soft, and uncovered they'll either get overcooked or stay runny.
  • The sauce needs time to thicken and the spices need time to cook into each other; rushing this step makes it taste raw and one-dimensional.
  • If your eggs are coming straight from the fridge, they'll take longer to cook and might not set evenly—room temperature is worth the five-minute wait.
03 -
  • If you're nervous about cracking eggs, crack them into a small bowl first, then slide them into the wells—you get perfect, unbroken yolks every time and less panic.
  • A cast-iron pan retains heat beautifully and the visual presentation when you bring it straight to the table makes everyone feel like they're eating something special and intentional.
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