Israeli Shakshuka with Poached Eggs and Spicy Tomato Sauce
This Shakshuka features poached eggs in a spicy, flavorful tomato sauce, delivering an Israeli take on a classic North African recipe.
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.
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