Shakshuka

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: finely dice the onion and red bell pepper, mince the garlic, chop the tomatoes, crumble the feta, and chop the parsley. This mise en place is important because the sauce cooks quickly once the pan is hot.

   100 g onion, finely diced120 g red bell pepper, diced10 g garlic, minced300 g tomatoes, finely chopped80 g feta, crumbled10 g parsley, chopped
2. 2

   Heat a wide frying pan or shallow skillet over medium heat. Add the olive oil, then cook the onion and red bell pepper for 5-6 minutes, stirring occasionally, until softened and lightly sweet-smelling but not browned. Add the garlic, cumin, sweet paprika, and chili flakes; cook for 30 seconds to bloom the spices without letting the garlic scorch.

   20 ml olive oil100 g onion, finely diced120 g red bell pepper, diced10 g garlic, minced4 g ground cumin4 g sweet paprika1 g chili flakes
3. 3

   Add the chopped tomatoes, tomato paste, salt, and black pepper. Stir well and simmer over medium to medium-low heat for 8-10 minutes, stirring now and then, until the tomatoes break down and the sauce becomes thick enough to hold shallow wells. If it looks watery, cook 1-2 minutes longer; shakshuka works best with a concentrated sauce.

   300 g tomatoes, finely chopped20 g tomato paste4 g fine salt1 g black pepper
4. 4

   Taste the sauce and adjust seasoning if needed. Make 4 small wells in the sauce and crack an egg into each one. Scatter the feta around the eggs rather than directly over the yolks so the tops stay visible.

   4 large eggs80 g feta, crumbled
5. 5

   Cover the pan and cook gently for 4-6 minutes, until the egg whites are just set and the yolks are still runny, or longer if you prefer firmer yolks. Check after 4 minutes; residual heat will continue to cook the eggs slightly.

6. 6

   Remove from the heat and rest uncovered for 1 minute. Sprinkle with the chopped parsley and serve immediately straight from the pan.

   10 g parsley, chopped

Origin & History

Shakshuka is a beloved egg dish widely eaten in Israel, though its roots trace back to North Africa, especially Tunisia and neighboring regions. It became deeply embedded in Israeli home cooking through migration and is now a staple breakfast, brunch, and simple supper dish across the country.