Eggs gently poached in a thick, spiced tomato–pepper sauce for a beloved Israeli breakfast classic, perfect for scooping with warm bread.
Ingredients
45 ml extra-virgin olive oil
300 g yellow onion, small dice
250 g red bell pepper, small dice
8 g fine sea salt, divided
20 g garlic, thinly sliced
6 g sweet paprika
5 g ground cumin
2 g ground coriander
1 g red pepper flakes
30 g tomato paste
800 g crushed tomatoes (canned)
80 ml water
3 g granulated sugar
1.5 g black pepper, freshly ground, divided
300 g eggs (6 large)
10 g fresh cilantro, chopped
10 g fresh flat-leaf parsley, chopped
30 g feta cheese, crumbled (optional)
15 ml extra-virgin olive oil (finishing)
300 g crusty bread or pita, warmed (optional, for serving)
Steps
Place a 28 cm heavy, lidded skillet over medium heat.
Add 45 ml olive oil to the skillet.
Heat the oil until shimmering.
Add 300 g diced onion to the skillet.
Sprinkle 2 g fine sea salt over the onion.
Cook the onion until translucent, 5–7 minutes.
Stir the onion occasionally.
Add 250 g diced red bell pepper to the skillet.
Cook the pepper until softened, about 5 minutes.
Stir the vegetables occasionally.
Add 20 g sliced garlic to the skillet.
Cook the garlic until fragrant, about 30 seconds.
Add 6 g sweet paprika to the skillet.
Add 5 g ground cumin to the skillet.
Add 2 g ground coriander to the skillet.
Add 1 g red pepper flakes to the skillet.
Stir the spices into the vegetables.
Cook the spices until fragrant, about 30 seconds.
Add 30 g tomato paste to the skillet.
Stir the tomato paste until it darkens slightly, about 1 minute.
Pour in 800 g crushed tomatoes.
Pour in 80 ml water.
Stir to combine.
Sprinkle 3 g sugar over the sauce.
Sprinkle 5 g fine sea salt over the sauce.
Grind 1 g black pepper over the sauce.
Increase heat to medium-high until the sauce bubbles.
Reduce heat to medium-low to maintain a gentle simmer.
Simmer the sauce uncovered until thick and spoonable, 10–12 minutes.
Stir the sauce every 2–3 minutes.
Make 6 shallow wells in the sauce with a spoon.
Crack each egg into a small bowl.
Pour one egg into each well.
Sprinkle 1 g fine sea salt over the eggs.
Grind 0.5 g black pepper over the eggs.
Cover the skillet with a lid.
Reduce heat to low to maintain a gentle simmer.
Cook the eggs until whites are set and yolks are runny, 5–7 minutes.
Remove the skillet from the heat.
Rest the shakshuka for 2 minutes.
Sprinkle 10 g chopped cilantro over the surface.
Sprinkle 10 g chopped parsley over the surface.
Scatter 30 g crumbled feta over the surface (optional).
Drizzle 15 ml olive oil over the surface.
Serve with 300 g warm bread or pita.
Notes
Technique: Reduce the sauce until it is thick enough to hold clear wells; this prevents watery shakshuka and overcooked eggs. If the sauce thickens too much before the eggs set, splash in 20–30 ml water and continue gently.
Doneness: For set yolks, extend covered cooking by 2–3 minutes. For softer whites, cook uncovered for the last minute.
Pan choice: Use a wide, heavy, non-reactive skillet (cast iron or enameled) to promote even heat and gentle poaching.
Variations: Add 10–15 g harissa with the spices for heat; omit feta for dairy-free; top with 150 g sautéed spinach for “green” accents.
Context: Though North African in origin, shakshuka is a must-know Israeli breakfast staple, often served with tahini, Israeli salad, and fresh bread.
Cooksmith