Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce
Traditional North African breakfast dish
This Shakshuka features poached eggs in a spicy, flavorful tomato sauce, delivering an Israeli take on a classic North African recipe.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Tomato Sauce
For the Eggs
For Garnishing
Preparation
Preparing the Tomato Sauce
Heat olive oil
Heat olive oil over medium heat in a large skillet.
Sauté onion and bell pepper
Add onion and bell pepper; sauté until softened, about 5 minutes.
Add spices and garlic
Stir in garlic, cumin, paprika, and cayenne; cook for another 2 minutes.
Simmer sauce
Add tomatoes, salt, pepper, and tomato paste, then bring to a simmer.
Preparing the Eggs
Crack eggs
Crack eggs into individual cups or ramekins.
Add eggs to sauce
Make wells in the sauce and carefully pour in the eggs.
Ensure sauce is not boiling vigorously when adding eggs to prevent them from overcooking.
Cook eggs
Cover the skillet and cook until eggs are just set, about 8-10 minutes.
Use a spoon to carefully remove some sauce if the eggs are not setting quickly enough.
Cooking Process
Simmering the Sauce
Allow flavors to meld by simmering sauce for 10-15 minutes before adding eggs.
Poaching the Eggs
Gently poach the eggs in steady heat. Avoid stirring once eggs are added.
Setting the Eggs
Cook until whites are set and yolks remain slightly runny.
Plating & Serving
Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce
Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce
Serve in Skillet
Serve directly from the skillet at the center of the table for an authentic feel.
Use Crusty Bread
Use crusty bread to scoop up the savory sauce and eggs.