Eggs are poached in a spicy tomato stew in this Israeli version of the infamous Shakshuka. Perfect for brunch, lunch, breakfast, or dinner! You can’t go wrong with shakshuka!
Shakshuka originates in Northern African countries like Egypt, Tunisia, and Algeria and has migrated to other countries. It is now a popular breakfast dish in Israel. In this Israeli version, eggs are poached in a spicy and flavorful tomato stew. It is usually served up on some flat bread or a crusty baguette. While they eat it as a breakfast dish in Israel, it’s also great for brunches, appetizers, and even dinner.
Israeli Shakshuka - Eggs in A Spicy Tomato Stew
Time to Make It
Eggs are poached in a spicy tomato stew in this Israeli version of the infamous Shakshuka. Perfect for brunch, lunch, breakfast, or dinner! You can't go wrong with shakshuka!
Author: Rachel Farnsworth
Yield: Serves about 4
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, minced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 (15 oz) cans diced tomatoes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 6 eggs
- 3 tablespoon fresh cilantro, roughly chopped
- Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
- Add in garlic, cumin, and paprika and toast for 1 minute.
- Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes. Preheat oven to 375 degrees while you wait.
- Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
- Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
- Sprinkle with fresh cilantro before serving. Serve hot with sliced bread or flat bread.
Isn’t this recipe a great way to poach eggs? Yup, you can poach eggs in more than just water. Any liquid will do really, though you might want to consider how the flavor of the liquid will impact the flavor of the eggs.
Don’t have an oven-safe skillet? Keep the pan on the stove over a medium-low heat and cover with a lid and cook until the egg-whites are set. This method involves trapping steam within the dish giving the eggs more of a steam than a poach, but it still works. I simply prefer the oven method. You’ll notice in the pictures I have cast cast iron skillets. I absolutely love them!
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