Israeli Shakshuka with Bell Peppers

Be the first to rate

(No Ratings Yet)

Loading...

Shakshuka is a beloved Israeli breakfast staple of eggs gently poached in a smoky, sweet-pepper tomato sauce. Bell peppers add sweetness and color, while warming spices like cumin and paprika give the dish its signature depth. Serve straight from the skillet with crusty bread for scooping.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 20 gCarbs
• 5 gFiber
• 11 gSugar
• 16 gProtein
• 680 mgSodium
• 720 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 90 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pepper-tomato sauce

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and diced
• 1 yellow or orange bell pepper, seeded and diced
• 5 garlic cloves, minced
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 (28 oz / 794 g) can crushed tomatoes
• 1 (14 oz / 411 g) can diced tomatoes, drained
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the eggs and finishing

• 6 large eggs, cold
• 1/2 cup (75 g) feta cheese, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Warm pita or crusty sourdough, for serving

Directions

1. Heat the olive oil in a 10-inch (25 cm) cast-iron or heavy-bottomed skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, for 7 to 9 minutes until softened and lightly caramelized at the edges.
2. Stir in the garlic, paprika, cumin, coriander, and cayenne (if using). Cook for 60 seconds until fragrant, taking care not to burn the garlic.
3. Pour in both the crushed and diced tomatoes and season with salt and pepper. Bring to a gentle simmer and cook, uncovered, for 10 to 12 minutes until the sauce thickens enough to mound on a spoon. Taste and adjust seasoning.
4. Using the back of a spoon, make 6 evenly spaced wells in the sauce. Crack one egg into a small ramekin, then slide it into a well; repeat with the remaining eggs.
5. Cover the skillet and reduce heat to low. Cook for 6 to 8 minutes until the whites are fully set but the yolks remain jammy; for firmer yolks, cook 1 to 2 minutes longer.
6. Scatter the crumbled feta and chopped herbs over the top. Remove from heat, let rest for 2 minutes so the sauce sets around the eggs, then serve directly from the skillet with warm pita or bread.

Cook’s Notes

• A well-seasoned cast-iron skillet is traditional and holds heat evenly, but any deep oven-safe skillet with a lid will work.
• Crack each egg into a ramekin first so you can slide them in cleanly without breaking the yolks or disturbing the sauce.
• For a heartier meal, brown 1/2 lb (225 g) of merguez or spicy lamb sausage in the skillet before adding the onions.
• Leftover sauce (without the eggs) keeps in the fridge for up to 4 days; reheat and add fresh eggs for a quick next-day breakfast.
• Add a pinch of sugar only if your tomatoes taste sharp or underripe; otherwise the peppers provide enough natural sweetness.

You might also like

Asian

Sabich Eggplant Sandwich

Asian

Burekas Spinach and Feta

Asian

Israeli Salad

Desserts

Malabi Milk Pudding with Rose