Entree: Israel – Jerusalem – שקשוקה ➤ Shakshuka (Poached eggs in a spiced tomato and pepper sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/4 tsp (1.25 ml) cayenne pepper or to taste
- 1 tbsp (15 ml) tomato paste
- 28 oz (800 g) canned whole plum tomatoes, crushed by hand or roughly chopped
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 6 large eggs, approx. 12 oz (340 g) total
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- 4 oz (115 g) crumbled feta or Israeli white cheese (optional)
- 4 crusty rolls or pieces of challah for serving (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
2. Add the minced garlic, ground cumin, paprika, and cayenne; cook 1 minute until aromatic. Stir in tomato paste and cook 1 minute.
3. Add the crushed tomatoes, sugar (if using), salt, and black pepper. Bring to a simmer, reduce heat to low, and simmer uncovered until the sauce thickens and flavors meld, about 12–15 minutes. Taste and adjust seasoning.
4. Make six shallow wells in the tomato sauce with the back of a spoon. Crack one egg into each well, spacing evenly. Sprinkle a little additional salt over the eggs.
5. Cover the skillet and simmer gently until egg whites are set but yolks remain runny, about 6–8 minutes. For firmer yolks, cook a few minutes longer.
6. Remove from heat, sprinkle with chopped parsley and cilantro, and scatter crumbled feta if using. Serve directly from the pan with crusty bread to mop up the sauce.