Shakshuka
שקשוקה
Eggs poached in a spiced tomato and pepper sauce — shakshuka is believed to have originated in North Africa (likely Tunisia or Libya) and became the beloved morning staple of Israeli breakfasts. Its name likely derives from the Arabic for 'a mixture'.
Ingredients
- •6 large eggs
- •2 cans crushed tomatoes (800g total)
- •1 red bell pepper, diced
- •1 yellow onion, diced
- •4 garlic cloves, minced
- •2 tsp cumin
- •2 tsp paprika
- •1 tsp harissa or chili flakes
- •½ tsp turmeric
- •Salt and pepper
- •3 tbsp olive oil
- •Fresh parsley and feta to serve
Instructions
- 1
Heat olive oil in a wide skillet over medium heat. Add onion and pepper, cook 8 minutes until soft.
- 2
Add garlic, cumin, paprika, and chili. Cook 1 minute until fragrant.
- 3
Pour in tomatoes, season with salt and pepper. Simmer 15 minutes, stirring occasionally, until sauce thickens.
- 4
Use a spoon to create 6 wells in the sauce. Crack one egg into each well.
- 5
Cover and cook on medium-low 5–8 minutes until whites are set but yolks remain slightly runny.
- 6
Crumble feta over top, scatter parsley. Serve immediately with crusty bread or pita.
Kosher notes
For a meat meal, omit feta. Use only pareve accompaniments.
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