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!
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.
Video
[yeetvid]
Notes
You can also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.