Israeli Shakshuka Eggs (Printer-friendly)

Poached eggs simmered in spiced tomato sauce with peppers and fresh herbs for a flavorful meal.

# What You'll Need:

→ Vegetables & Aromatics

01 - 2 tbsp 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 tsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp sweet paprika
11 - ¼ tsp ground cayenne pepper (optional)
12 - ½ tsp ground coriander
13 - Salt, to taste
14 - Black pepper, to taste

→ Eggs

15 - 4 large eggs

→ Garnish

16 - 2 tbsp fresh parsley, chopped
17 - 2 tbsp fresh cilantro, chopped
18 - Crumbled feta cheese (optional)

# Directions:

01 - Warm olive oil in a large skillet over medium heat.
02 - Add the finely chopped onion and diced red bell pepper; sauté for 5 to 7 minutes until softened.
03 - Incorporate minced garlic and chopped chili; cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, fresh chopped tomatoes, and tomato paste; stir thoroughly.
05 - Mix in ground cumin, sweet paprika, cayenne pepper if desired, ground coriander, salt, and black pepper; simmer for 10 to 12 minutes, stirring occasionally until the sauce thickens.
06 - Create four small wells in the sauce and carefully crack one egg into each well.
07 - Cover the pan and cook for 6 to 8 minutes, until egg whites set but yolks stay soft.
08 - Remove from heat; sprinkle with chopped parsley, cilantro, and optional feta cheese; serve immediately.

# Expert Advice:

01 -
  • It's ready in 35 minutes and tastes like you've been cooking all morning.
  • One pan, minimal cleanup, and your kitchen smells incredible while it cooks.
  • The runny yolk situation is honestly therapeutic—there's something so satisfying about that moment.
02 -
  • The difference between a good shakshuka and a great one is patience during the sauce simmer—rushing it means the flavors never really marry and the sauce stays too thin.
  • Don't cover the pan until you've cracked in the eggs, and don't peek too much while they cook or the temperature drops and cooking slows down.
03 -
  • If your eggs are cooking too fast and the yolks are starting to solidify, turn the heat down immediately—low and slow beats rushed and overdone.
  • Room temperature eggs are your secret weapon; they cook evenly and gently, so pull them out of the fridge while you're building the sauce.
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