Shakshuka

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: finely dice the onion and red pepper, mince the garlic, crumble the feta, and chop the parsley. This keeps the cooking fast and even, which is especially helpful for beginner cooks.

   120 g onion, finely diced150 g red bell pepper, finely diced3 cloves (9 g) garlic, minced50 g feta, crumbled10 g flat-leaf parsley, chopped
2. 2

   Heat the olive oil in a medium frying pan or skillet over medium heat. Add the onion and red pepper and cook for 5-6 minutes, stirring occasionally, until softened and the onion is translucent but not browned. Gentle cooking builds sweetness into the sauce.

   20 ml olive oil120 g onion, finely diced150 g red bell pepper, finely diced
3. 3

   Add the garlic, ground cumin, sweet paprika, and chili flakes. Stir for 30 seconds until fragrant. Do not let the garlic or spices darken, or they can taste bitter.

   3 cloves (9 g) garlic, minced1 tsp (2 g) ground cumin1 tsp (2 g) sweet paprika1/4 tsp (0.5 g) chili flakes
4. 4

   Add the crushed tomatoes, salt, and black pepper. Stir well, bring to a brisk simmer, then cook for 8-10 minutes, stirring once or twice, until the sauce thickens slightly. The sauce should be rich enough to hold small wells for the eggs without flooding over them.

   400 g tomatoes, crushed or finely chopped1/2 tsp (3 g) salt1/4 tsp (0.5 g) black pepper
5. 5

   Use a spoon to make 4 small wells in the sauce. Crack an egg into each well. Reduce the heat to low, cover the pan, and cook for 4-6 minutes, until the egg whites are just set and the yolks are still soft, or longer if you prefer firmer yolks.

   4 large eggs
6. 6

   Scatter the crumbled feta over the sauce and eggs, then sprinkle with za'atar and parsley. Let the pan stand off the heat for 1 minute so the topping warms through without overcooking the eggs.

   50 g feta, crumbled1 tsp (2 g) za'atar10 g flat-leaf parsley, chopped
7. 7

   Serve immediately, straight from the pan if you like. Spoon some sauce with each egg and make sure each portion gets feta and herbs on top.

Origin & History

Shakshuka is a beloved pan-cooked dish of eggs in a spiced tomato sauce that is widely eaten across Israel, though its roots trace back to North Africa and the broader Maghrebi region. It became deeply embedded in Israeli home cooking and cafe culture through the culinary traditions of Jewish communities from Tunisia, Libya, and neighboring countries.