Breakfast · Middle Eastern ·

Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce

Name: Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 2 cans (14 oz each) fire-roasted tomatoes; Salt and pepper to taste; 1 tablespoon tomato paste; 6 large eggs; Fresh cilantro leaves; Crumbled feta cheese

This Shakshuka features poached eggs in a spicy, flavorful tomato sauce, delivering an Israeli take on a classic North African recipe.

4.2(473 reviews)

·By Ethan Brooks·July 24, 2025

Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce — Breakfast served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tomato Sauce

For the Eggs

For Garnishing

Nutrition

Per serving

Calories: 250 kcal
Protein: 12.7 g
Carbs: 13.5 g
Fat: 16.7 g
Fiber: 3.2 g

Whole recipe

Total

Calories: 1000 kcal
Protein: 50.7 g
Carbs: 54 g
Fat: 66.9 g
Fiber: 12.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 tablespoons olive oil	239	0	0	27	0
1 onion, chopped	44	1.2	10	0.1	1.9
1 red bell pepper, chopped	37	1.2	9	0.4	3.1
3 cloves garlic, minced	13	0.5	2.9	0	0.2
1 teaspoon ground cumin	8	0.4	0.9	0.5	0.2
1 teaspoon smoked paprika	6	0.3	1.2	0.2	0.8
1/4 teaspoon cayenne pepper	2	0.1	0.4	0.1	0.2
2 cans (14 oz each) fire-roasted tomatoes	105	5.2	23.6	0.6	5.4
Salt and pepper to taste	0	0	0	0	0
1 tablespoon tomato paste	13	0.7	3	0.1	0.7
6 large eggs	432	36	1.8	30	0
Fresh cilantro leaves	1	0.1	0.2	0	0.1
Crumbled feta cheese	100	5	2	8	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tomato Sauce

1
Heat olive oil
Heat olive oil over medium heat in a large skillet.
2
Sauté onion and bell pepper
Add onion and bell pepper; sauté until softened, about 5 minutes.
3
Add spices and garlic
Stir in garlic, cumin, paprika, and cayenne; cook for another 2 minutes.
4
Simmer sauce
Add tomatoes, salt, pepper, and tomato paste, then bring to a simmer.

Preparing the Eggs

1
Crack eggs
Crack eggs into individual cups or ramekins.
2
Add eggs to sauce
Make wells in the sauce and carefully pour in the eggs.
Tip: Ensure sauce is not boiling vigorously when adding eggs to prevent them from overcooking.
3
Cook eggs
Cover the skillet and cook until eggs are just set, about 8-10 minutes.
Tip: Use a spoon to carefully remove some sauce if the eggs are not setting quickly enough.

How to Make Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce

Total time: 1 h 47 min · Yields 4 servings

1
Simmering the Sauce
Allow flavors to meld by simmering sauce for 10-15 minutes before adding eggs.
2
Poaching the Eggs
Gently poach the eggs in steady heat. Avoid stirring once eggs are added.
3
Setting the Eggs
Cook until whites are set and yolks remain slightly runny.