Israeli Shakshuka Eggs (Printable)

Eggs simmered in a spiced tomato and pepper sauce with fresh herbs for a vibrant dish.

# 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)

# How To Make It:

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

# Expert Tips:

01 -
  • It's a complete meal that comes together in 35 minutes, impressive enough for guests but easy enough for a Tuesday night.
  • The sauce is naturally forgiving—it gets better the longer it simmers, and you can adjust heat and spices to exactly what you crave.
  • There's something deeply satisfying about cracking an egg into that warm, spiced tomato nest and watching it cook before your eyes.
02 -
  • The egg yolk is where the magic lives—if you overcook it, the whole thing becomes just eggs in sauce instead of something luxurious and worth fussing over.
  • Don't skip the simmer time for the sauce; 10 minutes feels short until you taste how much better it is than rushing it.
  • Cold eggs from the fridge can crack when they hit the hot sauce, so let them sit out for a few minutes first, or just accept that sometimes a crack is part of the story.
03 -
  • Use a cast-iron skillet if you have one—it holds heat better and the eggs cook more evenly, plus you can take it straight to the table for that rustic, shared-meal feeling.
  • Don't wash your pan immediately after; let it cool first, then soak it, or the eggs will stick like they're glued.
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