Name: Israeli Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Israeli
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 1 red bell pepper, sliced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp paprika; 1/4 tsp cayenne pepper (or more for added heat); 1 can (28 oz) whole peeled tomatoes; Salt and pepper, to taste; 4-6 large eggs; 1/4 cup fresh cilantro or parsley, chopped (optional)

Israeli Shakshuka Recipe

Abigale Stjohn Modified: November 12, 2023

Photos of Israeli Shakshuka Recipe

How To Make Israeli Shakshuka Recipe

A classic Middle Eastern dish of eggs poached in a spicy tomato sauce with peppers and onions.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

2 tbsp olive oil
1 large onion, diced
1 red bell pepper, sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper (or more for added heat)
1 can (28 oz) whole peeled tomatoes
Salt and pepper, to taste
4-6 large eggs
1/4 cup fresh cilantro or parsley, chopped (optional)

Instructions

Preheat oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5-7 minutes.
Add the garlic, cumin, paprika, and cayenne pepper, and cook for another minute until fragrant.
Pour in the canned tomatoes and their juices, and use a spoon or spatula to break them up into smaller chunks. Season with salt and pepper to taste.
Bring the mixture to a simmer, and let it cook for 10-15 minutes or until it has thickened into a sauce.
Using a spoon or spatula, create small wells in the tomato sauce mixture. Crack an egg into each well.
Transfer the skillet to the oven and bake for 10-15 minutes, until the eggs are set.
Sprinkle with chopped cilantro or parsley before serving, if desired.