Israel · Breakfast and Brunch
Shakshuka
Eggs poached directly in a spiced tomato and pepper sauce.
Ingredients
- olive oil3 tbsp
- large onion1
- red bell pepper1
- garlic cloves4
- tomato paste2 tbsp
- ground cumin1 tsp
- smoked or sweet paprika1.5 tsp
- harissa paste, or 0.5 tsp chili flakes1 tbsp
- canned crushed tomatoes800 g
- salt1 tsp
- black pepper0.5 tsp
- large eggs6
- feta cheese80 g
- fresh parsley or cilantro3 tbsp
- slices of crusty bread or pita4
Method
- 1Heat olive oil in a large deep skillet over medium heat. Add the diced onion and pepper. Cook 6–8 minutes, stirring occasionally, until soft and the onion is translucent.
- 2Add garlic, tomato paste, cumin, and paprika. Stir constantly for 2 minutes until the paste darkens and the spices are fragrant.
- 3Add harissa and crushed tomatoes. Season with salt and pepper. Stir well, bring to a simmer.
- 4Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened noticeably and reduced. It should hold its shape when you draw a spoon through it — not pool immediately.
- 5Make 6 wells in the sauce with the back of a large spoon. Crack one egg into each well. Reduce heat to low.
- 6Cover the pan with a lid and cook 5–7 minutes until the egg whites are fully set and opaque but the yolks are still slightly runny. Check at 5 minutes — the timing depends on your stove and pan. Remove from heat before the yolks firm up completely.
- 7Scatter feta and fresh herbs on top. Bring the pan straight to the table. Serve with bread or pita for mopping up the sauce.