Shakshuka is a beloved breakfast and brunch staple that originated in North Africa but became deeply integrated into Israeli cuisine. This one-pan wonder combines perfectly poached eggs nestled in a rich, spicy tomato sauce, representing the diverse culinary influences that make Israeli food so unique. The combination of bright tomatoes, warm spices, and runny egg yolks creates a deeply satisfying and comforting dish.
Ingredients
- 6 large eggs
- 1 large onion, diced
- 4 ripe tomatoes, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 red bell pepper, chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until soft and translucent, about 5-7 minutes.
- Add minced garlic, paprika, cumin, and chili flakes. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Stir in chopped tomatoes and tomato paste. Reduce heat and simmer for 10-12 minutes until the sauce thickens and reduces.
- Create small wells in the sauce and carefully crack eggs into each space, keeping yolks intact.
- Cover the skillet and cook for 5-7 minutes, or until egg whites are set but yolks remain runny.
- Season with salt and pepper. Garnish with fresh chopped parsley.
- Serve hot directly from the skillet with crusty bread for dipping.
Chef Tips
- Use fresh, ripe tomatoes for the best flavor
- Can be stored in refrigerator for 2-3 days
- Serve with feta cheese or za’atar for extra flavor
- Avoid overcooking eggs to maintain runny yolks
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