Quirky Foodster
  1. Back

Breakfast

Shakshuka (Eggs Poached in Spiced Tomato Sauce)

★ ★ ★ ★ ★ (0)
10 min
Prep
25 min
Cook

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 800 g (28 oz) canned crushed tomatoes
  • 6 eggs
  • 2 tbsp chopped parsley or cilantro

Method

  1. Heat olive oil in a wide skillet and sauté onion and bell pepper until softened, about 6–7 minutes.
  2. Add garlic, cumin and paprika, cooking for 1 minute until fragrant.
  3. Pour in the crushed tomatoes and simmer uncovered for 15 minutes until thickened, stirring occasionally.
  4. Make small wells in the sauce and crack an egg into each well.
  5. Cover and cook over low heat for 6–8 minutes until the egg whites are set but yolks remain soft.
  6. Scatter with chopped parsley or cilantro and serve directly from the pan with bread.

Introduction: Brought to Israel largely by North African Jewish immigrants, shakshuka has become a defining national breakfast dish, featuring eggs gently poached in a spiced, simmered tomato and pepper sauce, typically shared straight from the pan.

Cultural Background: Brought to Israel largely by North African Jewish immigrants, shakshuka has become a defining national breakfast dish, featuring eggs gently poached in a spiced, simmered tomato and pepper sauce, typically shared straight from the pan.

Tips: Keep the heat low once the eggs are added so the whites set gently without becoming rubbery.

Variations: A version with crumbled feta stirred in near the end is popular in many households. Naturally vegetarian; not vegan due to eggs, and no authentic egg-free version exists.

Storage: The tomato sauce base can be refrigerated for up to 3 days; add fresh eggs when reheating.

Reheating: Reheat the sauce gently on the stovetop before adding and poaching fresh eggs.

FAQs:

Q: Can I make the sauce ahead?

A: Yes, prepare the tomato base in advance and simply reheat before poaching the eggs.

Q: What bread pairs best?

A: Crusty bread or pita is traditional for scooping up the sauce.

© Arscale 2026