The magic of this shakshuka lies in the sauce. Initially, it’s watery and vibrant with a bold tomato aroma. If you rush it, the eggs will simply sink and lose their shape.
As the sauce simmers, it undergoes a transformation. The color deepens, the bubbling sound softens, and the movement in the pan slows down. This is when the tomatoes blend seamlessly with the spices and the oil.
Here, the eggs aren’t boiled or fried. They are gently poached under a lid, with the whites setting in waves, and the yolks staying creamy if you don’t overcook them.
Israeli shakshuka is a beloved breakfast dish known for its vibrant flavors and simplicity. Eggs are nestled in a fragrant tomato sauce with spices, creating a dish that’s both quick to prepare and incredibly flavorful.
Israeli Shakshuka with Rich Tomato Sauce
Ingredients
- 2 tbsp olive oil Use for sautéing the vegetables.
- 1 onion Dice it.
- 1 red pepper Use sweet or hot, as preferred.
- 3 cloves garlic Minced.
- 400 g tomatoes Fresh or canned.
- 4 eggs Fresh, for cooking in the sauce.
- to taste salt
- to taste ground black pepper
- 1 tsp paprika For flavor.
- to taste herbs For garnish.
Method
- Heat a wide skillet over medium heat for 2–3 minutes. Add the olive oil and let it warm for another 30 seconds. Add the diced onion. Cook, stirring, for 6–8 minutes, until it's soft and translucent. The pan shouldn't be too hot — you don't want the onions to brown.
- Add the spices and stir quickly. Immediately add the tomatoes. The sauce will be liquidy, bright, and bubbling. Cook uncovered for 12–18 minutes, stirring, until the mixture thickens. The sauce should move slowly and leave a trail when stirred.
- Create wells in the sauce and gently crack in the eggs. Reduce the heat to low, cover, and cook for 4–6 minutes. The whites will set unevenly, and the yolks will remain soft. If you prefer them more set, cook for another 1–2 minutes, but no more.
- Remove the skillet from the heat and let the dish sit for 2 minutes uncovered. The sauce stabilizes, and the eggs finish cooking from the residual heat.
- Garnish with fresh herbs before serving. Serve with bread or pita.
Notes
- A wide skillet ensures even simmering of the sauce.
- The sauce should simmer, not boil aggressively.
- If the sauce thickens unevenly, just stir more often.
- Cover the pan only after adding the eggs.
- Don't salt the sauce initially — the flavor changes as it simmers.
- It's better to crack the eggs into wells rather than on top.
- If the yolk has set, the heat was too high.
- Small cracks on the surface are normal.
Private Notes
Tried this recipe?
Let us know how it was!Ukrainian version of the shakshuka hub
Responses