Easy Israeli Shakshuka with Poached Eggs in Spiced Tomato Sauce
This easy Israeli shakshuka brings together a savory tomato and bell pepper sauce, warm spices, and gently poached eggs in one skillet. Serve it with warm pita, crusty bread, or toast for a comforting breakfast, brunch, or simple meatless meal.
Servings 4
Ingredients
- 1 tablespoon olive oil 15 mL
- 1 medium yellow onion finely chopped (about 1 cup / 150 g)
- 1 medium red bell pepper finely chopped (about 1 cup / 150 g)
- 3 garlic cloves minced (about 1 tablespoon / 9 g)
- 1 teaspoon ground cumin 2 g
- 1 teaspoon sweet paprika 2 g
- 1/4 teaspoon crushed red pepper flakes plus more to taste (0.5 g)
- 1 can crushed tomatoes 28 ounces (794 g)
- 1/2 teaspoon kosher salt plus more to taste (3 g)
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 6 large eggs
- 2 tablespoons chopped fresh parsley or cilantro 8 g
- Warm pita crusty bread, or toast, for serving (optional)
Instructions
- Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened.
- Stir in the garlic, cumin, paprika, and red pepper flakes. Cook just until fragrant, taking care not to let the garlic brown.
- Add the crushed tomatoes, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Cook uncovered, stirring occasionally, until slightly thickened.
- Use the back of a spoon to make 6 small wells in the sauce. Crack 1 egg into each well, keeping the yolks intact.
- Cover the skillet and cook over low heat until the egg whites are set and the yolks are cooked to your preferred doneness. Check often near the end so the yolks do not overcook.
- Taste the sauce and adjust the salt or red pepper flakes if needed. Sprinkle with parsley or cilantro and serve immediately with warm pita, crusty bread, or toast.