Israeli Shakshuka Eggs (Printable)

Poached eggs nestled in a flavorful tomato and pepper sauce with aromatic spices and fresh herbs.

# What You 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)

# Directions:

01 - Warm olive oil in a large skillet over medium heat. Add chopped onion and diced red bell pepper, sauté for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and chopped chili into the skillet. Cook for 1 minute until aromatic.
03 - Stir in crushed tomatoes, chopped fresh tomatoes, and tomato paste until combined.
04 - Sprinkle in ground cumin, sweet paprika, optional cayenne, ground coriander, salt, and black pepper. Allow sauce to simmer gently for 10 to 12 minutes, stirring occasionally, until thickened.
05 - Create four small indentations in the sauce. Crack one egg into each indentation carefully.
06 - Cover the pan and cook for 6 to 8 minutes or until egg whites are set and yolks remain soft.
07 - Remove from heat. Sprinkle chopped parsley and cilantro over the top. Add crumbled feta if desired. Serve immediately with warm pita or crusty bread.

# Expert Hints:

01 -
  • It's a one-pan miracle that somehow feels elegant enough to serve guests but casual enough to eat standing up.
  • The spiced tomato base is forgiving and improves if you make it ahead, so you can focus on the eggs.
  • Every bite combines runny yolk, soft bread, and that perfect moment when the heat from the sauce cooks the egg white just enough.
02 -
  • Don't cook the eggs too long—that moment when the white is set but the yolk runs is everything, and 30 seconds too long turns it grainy and sad.
  • If your sauce is too thin when you get to the eggs, it means the tomatoes released more liquid than expected; just simmer uncovered for another few minutes before cracking the eggs in.
  • The yolk is the sauce and the bread is the tool, so mentally commit to this being a wet, messy eating experience and enjoy it without apology.
03 -
  • Crack your eggs into individual bowls before adding them to the sauce; this prevents shell fragments and gives you much more control over placement.
  • The best yolk consistency comes at exactly 7 minutes if your pan is at true medium heat, so you'll learn your stove's personality after the first time.
  • Make extra sauce—people always want more for dipping, and leftovers are excellent reheated for breakfast all week.
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