Shakshuka – Israeli Tomato‑Egg Breakfast
A comforting skillet of spiced tomatoes and poached eggs, perfect for leisurely weekend mornings or quick weekday starts in Israel.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a large non‑stick skillet over medium heat and sauté the onion until translucent, about 4 minutes.
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Step 2 of 5
Add the red pepper and continue cooking until softened, another 3 minutes, then stir in the garlic, cumin, paprika and cayenne, cooking for 30 seconds until fragrant.
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Step 3 of 5
Pour in the crushed tomatoes, season with salt and pepper, and simmer gently for 10 minutes, stirring occasionally, until the sauce thickens and deepens in colour.
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Step 4 of 5
Make four shallow wells in the sauce and crack an egg into each; cover the pan and cook over low heat for 6–8 minutes, until the whites are set but the yolks remain runny.
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Step 5 of 5
Remove from heat, sprinkle with chopped parsley and serve straight from the skillet with crusty bread for dipping.
Notes from the kitchen
If fresh tomatoes are in season, substitute 500 g (1 lb) ripe tomatoes, peeled and diced, and simmer a few minutes longer. Leftovers reheat gently; eggs are best served immediately.
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