Shakshuka
Shakshuka is a comforting skillet dish of gently poached eggs nestled in a rich tomato, pepper, and onion sauce scented with cumin and paprika. Finished with salty feta, za'atar, and fresh parsley, it is bright, savory, and perfect for a quick meal.
Ingredients
Tomato and pepper base
- 20 mlolive oil
- 120 gonion, finely diced
- 150 gred bell pepper, finely diced
- 3 cloves (9 g)garlic, minced
- 1 tsp (2 g)ground cumin
- 1 tsp (2 g)sweet paprika
- 1/4 tsp (0.5 g)chili flakes
- 400 gtomatoes, crushed or finely chopped
- 1/2 tsp (3 g)salt
- 1/4 tsp (0.5 g)black pepper
Eggs and finish
- 4 largeeggs
- 50 gfeta, crumbled
- 1 tsp (2 g)za'atar
- 10 gflat-leaf parsley, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a deeper flavor in the same time, use canned crushed tomatoes rather than fresh whole tomatoes.
- •If the sauce reduces too much before the eggs go in, add 1-2 tablespoons of water to loosen it slightly.
- •Traditionally, shakshuka is excellent with bread for scooping, but to keep the recipe focused, bread is not included in the nutrition.
- •For milder shakshuka, omit the chili flakes; for more heat, increase them to 1/2 tsp.
Background
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.
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