Shakshuka (Eggs Poached in Spiced Tomato and Pepper Sauce)
Local name: שקשוקה
In short: Eggs gently poached in a thick sauce of tomatoes, peppers, garlic and cumin, cooked in one pan and served with bread for dipping. It takes about 45 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
Shakshuka is eaten across Israel for breakfast, lunch and dinner, and every cafe has its own version. The base is a thick sauce of tomatoes and peppers seasoned with cumin and paprika, cooked down until jammy. Eggs are then cracked in and poached right in the sauce until the whites are set. Everything happens in one pan, and the pan goes to the table with bread for dipping. It is cheap, fast and very forgiving.
Instructions
- Heat the oil in a large, deep skillet (28 cm / 11 inches) over medium heat. Cook the onion and bell pepper for 8 to 10 minutes, until soft and lightly golden.
- Stir in the garlic, tomato paste, paprika, cumin and chili and cook for 1 minute, until fragrant.
- Add the tomatoes with their juices, the salt and the sugar. Simmer uncovered for 15 to 20 minutes, stirring now and then, until the sauce is thick and a spoon leaves a trail.
- Taste and adjust the seasoning. Make 6 wells in the sauce with the back of a spoon and crack an egg into each one. Sprinkle the eggs with a pinch of salt.
- Cover the pan and cook over low heat for 5 to 8 minutes, until the whites are set and the yolks are still soft. Give it 10 minutes for firmer yolks.
- Scatter with cilantro or parsley and serve straight from the pan with bread for dipping.
Tips
- Make the sauce up to 3 days ahead and reheat it in the pan, then cook the eggs just before serving so the yolks stay soft.
- Crumbled feta or a spoonful of labneh adds richness, and a spoonful of zhug on the side gives extra heat.
Questions and answers
What do you serve with shakshuka?
Warm pita, challah or crusty bread for dipping, plus Israeli salad, olives, labneh and pickles. It works for breakfast, brunch or a light dinner.
Can I make shakshuka ahead?
Make the tomato sauce up to 3 days ahead and keep it in the fridge. Reheat it, add the eggs and cook just before serving, because reheated eggs overcook.
Is shakshuka spicy?
It can be, but most home versions are mild. Adjust the heat with chili flakes or fresh chili, or put zhug or hot sauce on the table.
How long does it take to make Shakshuka (Eggs Poached in Spiced Tomato and Pepper Sauce)?
About 45 min in total: 10 min of preparation and 35 min of cooking.
How many calories are in Shakshuka (Eggs Poached in Spiced Tomato and Pepper Sauce)?
About 290 kcal per serving, with 12 g of protein, 17 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 17 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
