Classic Shakshuka (Tomato-Poached Eggs)

Tags: #israeli #breakfast #eggs #vegetarian #one-pan Serving: 4 servings Total time: 45 minutes

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

1. Place a 28 cm heavy, lidded skillet over medium heat.
2. Add 45 ml olive oil to the skillet.
3. Heat the oil until shimmering.
4. Add 300 g diced onion to the skillet.
5. Sprinkle 2 g fine sea salt over the onion.
6. Cook the onion until translucent, 5–7 minutes.
7. Stir the onion occasionally.
8. Add 250 g diced red bell pepper to the skillet.
9. Cook the pepper until softened, about 5 minutes.
10. Stir the vegetables occasionally.
11. Add 20 g sliced garlic to the skillet.
12. Cook the garlic until fragrant, about 30 seconds.
13. Add 6 g sweet paprika to the skillet.
14. Add 5 g ground cumin to the skillet.
15. Add 2 g ground coriander to the skillet.
16. Add 1 g red pepper flakes to the skillet.
17. Stir the spices into the vegetables.
18. Cook the spices until fragrant, about 30 seconds.
19. Add 30 g tomato paste to the skillet.
20. Stir the tomato paste until it darkens slightly, about 1 minute.
21. Pour in 800 g crushed tomatoes.
22. Pour in 80 ml water.
23. Stir to combine.
24. Sprinkle 3 g sugar over the sauce.
25. Sprinkle 5 g fine sea salt over the sauce.
26. Grind 1 g black pepper over the sauce.
27. Increase heat to medium-high until the sauce bubbles.
28. Reduce heat to medium-low to maintain a gentle simmer.
29. Simmer the sauce uncovered until thick and spoonable, 10–12 minutes.
30. Stir the sauce every 2–3 minutes.
31. Make 6 shallow wells in the sauce with a spoon.
32. Crack each egg into a small bowl.
33. Pour one egg into each well.
34. Sprinkle 1 g fine sea salt over the eggs.
35. Grind 0.5 g black pepper over the eggs.
36. Cover the skillet with a lid.
37. Reduce heat to low to maintain a gentle simmer.
38. Cook the eggs until whites are set and yolks are runny, 5–7 minutes.
39. Remove the skillet from the heat.
40. Rest the shakshuka for 2 minutes.
41. Sprinkle 10 g chopped cilantro over the surface.
42. Sprinkle 10 g chopped parsley over the surface.
43. Scatter 30 g crumbled feta over the surface (optional).
44. Drizzle 15 ml olive oil over the surface.
45. 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.