I was fortunate enough to go to Israel in February for a work conference before the pandemic spread to the US. One of my favorite dishes (besides the hummus and shawarma) was shakshuka. This simple dish can be enjoyed for breakfast, lunch or dinner and is a staple in Israeli cuisine. Eggs are baked in a tomato sauce with a variety of spices. This dish is best enjoyed with a side of warm pita or crusty bread. I happened to have leftover naan bread from a different meal but hey, close enough.
I’ve made shakshuka a few times during quarantine to switch up my breakfasts and it never disappoints! The recipe is very simple and uses ingredients you likely already have in your pantry and spice rack. Shakshuka can be made spicy or mild, so feel free to adjust the below recipe to fit your heat tolerance. While traditional shakshuka does take a bit longer to cook than your average breakfast (worth it though!), I also found a microwave version for those looking for a faster turnaround, linked here.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients: makes 2-3 servings
- 5- 6 eggs (depending on the size of your pan)
- 3 tbsp, olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, seeded and sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika (I used paprika I bought at a market in Tel Aviv)
- 1/8 tsp cayenne (or more if you like it spicy)
- 1 (28 oz) can of crushed tomatoes
- 4 oz feta, crumbled
- Salt and pepper to taste
- Hot sauce for serving (optional based on heat tolerance)
- Fresh cilantro for serving (if you have it available)
Preheat the oven to 375F. Heat olive oil in a large skillet over medium-low. Make sure the skillet can be placed in the oven, as you’ll be baking the dish at the end. Add in the chopped onion and bell pepper, sauté until very soft, about 15 minutes. Add in the minced garlic, cumin, cayenne and paprika, stir together. Pour in the crushed tomatoes and season with salt and pepper. Stir together and allow the mixture to come to a simmer and thicken, about 10 minutes.
Add in the crumbled feta and carefully crack each egg into the tomato sauce. Season with additional salt and pepper.
Transfer the skillet to the oven and bake until the eggs are set, about 8-10 minutes. Be careful of cooking for too long, as you’ll want the eggs to be runny.
Serve with pita, cilantro and hot sauce, if desired. Enjoy!