Shakshouka Israeli Eggs with Tomatoes
Transform your breakfast or brunch with a vibrant skillet of Shakshouka Israeli Eggs with Tomatoes. This one-pan wonder combines poached eggs nestled in a smoky, spiced tomato and bell pepper sauce infused with cumin, paprika, and coriander. Finished with a sprinkle of fresh parsley and cilantro, and optionally topped with creamy crumbled feta, each bite is an explosion of bold Mediterranean flavors. Ready in just 35 minutes, this hearty recipe is perfect for sharing and pairs beautifully with crusty bread or warm pita for scooping up every last drop. Whether you're craving a comforting breakfast, lunch, or dinner, this authentic shakshouka recipe is sure to impress.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 1 medium, diced Red bell pepper
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 1 28-ounce can Canned crushed tomatoes
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 6 large Eggs
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons, chopped Fresh cilantro
- 0.25 cup Crumbled feta cheese (optional)
- 4 pieces, for serving Crusty bread or pita
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet, and sauté for 5–7 minutes until softened.
Stir in the minced garlic, ground cumin, ground paprika, ground coriander, and cayenne pepper, cooking for 1–2 minutes until fragrant.
Pour the canned crushed tomatoes into the skillet and stir to combine.
Add the sugar, salt, and freshly ground black pepper. Lower the heat to medium-low and simmer the sauce for 10–15 minutes, stirring occasionally, until it thickens slightly.
Make small wells in the tomato sauce using the back of a spoon. Crack one egg into each well. Repeat for all six eggs.
Cover the skillet with a lid and let the eggs cook for 7–10 minutes, or until the whites are set, but the yolks are still slightly runny. For firmer yolks, cook an extra 2 minutes.
Remove the skillet from the heat and garnish with chopped fresh parsley and cilantro. If using, sprinkle the crumbled feta cheese on top.
Serve the shakshouka hot with crusty bread or pita on the side for dipping.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 12.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
