Shakshuka (poached eggs in spicy tomato sauce)

5 from 1 vote

Authentic Israeli Shakshuka with poached eggs in flavorful tomato and red pepper sauce is a one-pan meal you'll love for brunch or dinner.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Cuisine: Israeli, Middle Eastern, North African

Diet: Kosher

Servings:

Calories: 293kcal

2 tablespoons extra virgin olive oil
1 Medium yellow onion diced
1 medium red bell pepper cored, seeded, finely diced
4 cloves garlic minced
1 teaspoon smoked paprika
1 teaspoon ground cumin can omit or substitute on Passover
½ teaspoon harissa paste or ⅛ teaspoon cayenne pepper, optional
28 ounce can whole peeled tomatoes crushed before adding. Or buy canned crushed tomatoes
1 tablespoon lemon juice from about a ½ lemon
¼ cup cilantro chopped and divided
¼ cup parsley chopped and divided
1 teaspoon Diamond Crystal kosher salt
¼ tablespoon black pepper
6 eggs
¼ cup feta optional

Cook vegetables: Heat oil for 1 minute over medium heat in a large, deep-sided saute pan with a lid (I used a 3.5-Quart Sauté Pan). Add onion and bell pepper, and saute, stirring occasionally, for 5-7 minutes or until the onions are translucent and soft. Add garlic, and saute for 1 minute.
Add tomatoes and spices: Add the tomatoes and their juices, smoked paprika, cumin, and harissa paste (if using) to the pan. Stir well to combine. Increase the heat to bring to a boil, and then lower to maintain a simmer. Cook for 15-20 minutes uncovered and stirring occasionally until the tomatoes soften, and the sauce thickens a bit and turns a darker shade of red.
Add seasoning: Add the lemon juice, half the cilantro, half the parsley, salt, and pepper. Mix well. Taste, and adjust seasoning as needed. Note that once the eggs are added, the tomato mixture cannot be adjusted or stirred.
Add eggs: Maintain the mixture at a low simmer. Use the back of a large spoon to make wells in the sauce for each egg. Gently add one egg at a time by first cracking the egg into a small bowl and then slowly slipping it into the well. Repeat with the remaining eggs.
Cook eggs: Cover with the lid on until the whites are fully cooked. About 5-7 minutes depending how runny you like the yolks.
Garnish: Top with remaining cilantro and parsley. If using, sprinkle the feta cheese.
Serve: Serve immediately, as eggs will continue to cook. Serve with bread or matzo during Passover.

Adjust the salt and pepper to taste before adding the eggs so they don't break.
Don't crack the eggs directly into the sauce; it's hot and could splash you. This also allows you to check for shells.
Spoon a little bit of the sauce over the cooking egg whites so they cook a little faster. This also helps the yolks to remain runny.
Resist the urge to add the eggs to the sauce before it simmers and the flavors develop.
Do not cook shakshuka in a cast iron pan as the iron is likely to interact with the acidic tomatoes and impart a metallic taste to the food.
Use a sauté pan with a lid.
Can omit the cumin on Passover if you don’t eat seeds, or substitute with half the amount of turmeric or coriander.