Shakshuka (Eggs Poached in Spicy Tomato Sauce)

  • Total time - 35 minutes
  • Active preparation - 10 minutes
  • Sauce simmering time - 15 - 20 minutes
  • Egg cooking time - 5 - 8 minutes
  • Servings: 4
  • Country: Israel
Shakshuka in a cast iron skillet with eggs in a thick, red tomato sauce, garnished with fresh parsley.

Shakshuka is an ideal dish for using up ingredients from the fridge. The key to the flavor is the long simmering of the vegetables and spices, which allows the flavors to fully meld together.

Use a deep, lidded skillet for preparation, ideally cast iron, which retains heat and ensures even poaching of the eggs. The sauce must be thick enough to support the eggs.

Ingredients

For Shakshuka

  • 2 tbsp Olive oil
  • 1 large piece Onion, diced
  • 1 large piece Red bell pepper, diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Ground sweet paprika
  • 0.5 tsp Cayenne pepper or chili flakes (optional)
  • 1 can Canned crushed tomatoes (28 oz / 800g can)
  • 2 tbsp Tomato paste
  • 4 pieces Eggs (depending on skillet size and preference)
  • to taste Salt and black pepper

For Garnish and Serving

  • handful Fresh parsley or cilantro, chopped
  • 50 g Feta cheese, crumbled (optional)
  • for serving Pita bread or crusty bread

Instructions

Step 1: Preparing the Base

In a large, lidded skillet (ideally 12 inches), heat the olive oil over medium heat.

Add the onion and bell pepper. Sauté for 5-8 minutes until softened and the onion is translucent. Do not brown them.

Step 2: Spices and Tomato Sauce

Add the minced garlic, cumin, paprika, and cayenne pepper (or chili flakes). Cook and stir for about 1 minute until the spices become intensely fragrant.

Stir in the tomato paste and crushed tomatoes. Season with salt and pepper.

Bring the sauce to a gentle simmer, reduce the heat, and let it cook uncovered for 15-20 minutes until the sauce thickens significantly. It's crucial for the sauce to be thick enough to hold the eggs in place.

Step 3: Cooking the Eggs

Taste the sauce and adjust seasoning as needed (salt, sugar, lemon juice).

Use a spoon to create 4 shallow wells in the sauce, evenly spaced.

Carefully crack an egg into each well. You can gently spoon some sauce over the egg whites, but leave the yolks exposed.

Cover the pan with a lid (or foil) and cook over low heat for 5-8 minutes, until the whites are set but the yolks are still runny (or to your desired doneness). The lid trick ensures the eggs cook evenly.

Step 4: Serving

Remove the skillet immediately from the heat.

Sprinkle with fresh parsley (or cilantro) and crumbled Feta cheese.

Serve directly from the pan with pieces of crusty bread, ideally pita bread, for dipping into the sauce.