Shakshuka (pronounced shahk-shoo-kah, emphasis on the middle syllable) is an Israeli dish of eggs poached in a spicy tomato sauce. It’s delicious, healthy and very filling. I often serve it for dinner, and while the spicy tomato sauce and runny egg yolks practically beg for crusty bread, bread is not mandatory – a fork and a knife are just as efficient.
Shakshuka is traditionally prepared in a large, heavy-bottomed skillet, the spooned onto individual plates. But I have a set of adorable mini cast iron skillets and I often use them to make individual shakshuka portions. Either way, plan to poach 1-2 eggs per person.
- 2 tablespoons olive oil
- 1 large onion, chopped (8oz)
- 3 large green bell peppers, chopped (21oz)
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced garlic
- 1½ teaspoons paprika
- 1½ teaspoons ground cumin
- ⅛ teaspoon cayenne pepper
- 2 (15 oz) cans diced tomatoes, undrained (I use a 26oz box of Pomi chopped tomatoes)
- 6 large eggs
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon finely chopped parsley
- Heat the oil in a very large, wide skillet over medium-high heat, about 2 minutes. Add the onions and bell peppers. Sprinkle with ½ teaspoon of the kosher salt. Cook, stirring often, 5-7 minutes, until onion and peppers are soft.
- Add the garlic. Cook, stirring, 1 minute. Add the paprika, cumin, ½ more teaspoon salt, and the cayenne pepper. Cook 30 seconds, stirring, until fragrant. Stir in the tomatoes. Cook 5 more minutes, stirring often, until most of the liquids have evaporated.
- Break the eggs on top of the shakshuka, spreading them out evenly. Reduce the heat to medium and cook, uncovered, until the whites are set and the yolks are still soft, about 5 minutes (covering the skillet will result in a milky film on the egg yolks - still tasty, but not as pretty).
- Season the shakshuka with freshly ground black pepper, sprinkle with chopped parsley, and serve.