Israeli Shakshuka Eggs (Print Version)

Vibrant eggs simmered in spiced tomato and pepper sauce from Middle Eastern cuisine.

# 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)

# Cooking Steps:

01 - Warm olive oil in a large skillet or cast-iron pan over medium heat.
02 - Add chopped onion and diced red bell pepper; cook 5–7 minutes until softened.
03 - Stir in minced garlic and chili; cook for 1 minute until fragrant.
04 - Add crushed tomatoes, chopped fresh tomatoes, and tomato paste; stir to combine.
05 - Sprinkle ground cumin, sweet paprika, cayenne pepper if using, ground coriander, salt, and black pepper; simmer for 10–12 minutes, stirring occasionally until sauce thickens.
06 - Create four small wells in the sauce and crack one egg into each well.
07 - Cover pan and cook for 6–8 minutes until egg whites are set and yolks are soft.
08 - Remove from heat and sprinkle with chopped parsley, cilantro, and crumbled feta if desired.
09 - Serve immediately, ideally with warm pita bread or crusty bread.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all morning.
  • One pan means barely any cleanup, which somehow makes the food taste even better.
  • The runny yolks and spiced sauce are a flavor combination that hits different every single time.
02 -
  • The yolks will keep cooking even after you remove the pan from heat, so pull it off the stove when the whites are just set but the yolks still have a slight jiggle to them.
  • If your sauce looks too thin before you add the eggs, let it simmer a minute or two longer, but don't let it reduce so much that it becomes jammy and thick.
03 -
  • Use a cast-iron skillet if you have one, because it distributes heat evenly and the eggs cook more gently without any one spot getting too hot.
  • Make the sauce the day before if you want a weeknight dinner that feels effortless, then just warm it gently and add the eggs when you're ready to eat.
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