Make this savory breakfast dish served on usual mornings in Israel. It’s an easy skillet recipe with poached eggs in tomato and pepper sauce. It’s made special and extra flavorful with a Shakshuka spice mix. Make it in a cast-iron pan and let the tomatoes caramelize for delicious burnt bits at the bottom of the pan. Lastly, serve it with crusty bread or pita bread to mop up any remaining— the Israeli way of having Shakshuka! You can also take a look at the other Jewish recipes.
How To Make Shakshuka
Enjoy a delicious quintessential Israeli Breakfast made of poached eggs in a savory tomato sauce spiced with a shakshuka blend with our easy Shakshuka Recipe.
Ingredients
- 2 tbsp olive oil
- 1 onion, onion
- 2 bell peppers, bell peppers
- 5 garlic cloves, crushed
- 6 eggs, eggs
- pinch sweet paprika
- 2 tbsp shakshuka spice mix, shakshuka spice mix
- 3 plum tomatoes
- salt, to taste
- pepper, to taste
To Serve:
- parsley, for garnish
- feta cheese, for garnish
Instructions
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In a large deep skillet, heat oil over medium-high heat.
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Add the onion and bell pepper and cook for about 7 minutes or until softened and beginning to brown.
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Add the garlic and cook until tender for 1 to 2 minutes. Stir in salt, paprika, and pepper, and let it cook for just 1 minute.
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Add the tomatoes and shakshuka spice mix. Mix everything together and let it simmer on low heat for 10 to 15 minutes. Add water as necessary to keep the mixture from burning.
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Crack the eggs evenly on top of the sauce for 7 to 10 minutes or until eggs evenly on top of the sauce for 7 to 10 minutes or until the whites are set and the yolks are firm.
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Sprinkle with parsley and feta cheese and serve with warm bread!
Nutrition
- Sugar: 6g
- :
- Calcium: 59mg
- Calories: 220kcal
- Carbohydrates: 13g
- Cholesterol: 246mg
- Fat: 14g
- Fiber: 3g
- Iron: 2mg
- Potassium: 382mg
- Protein: 11g
- Saturated Fat: 3g
- Sodium: 109mg
- Vitamin A: 2607IU
- Vitamin C: 86mg
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