Ultimate Israeli Shakshuka
This Ultimate Israeli Shakshuka is a cozy one-pan breakfast made with a rich, slow-simmered tomato and pepper sauce, warm Mediterranean spices, and perfectly poached eggs with jammy yolks. Ready in just 40 minutes, this easy cast-iron skillet recipe is finished with creamy feta, fresh herbs, and a drizzle of olive oil for a restaurant-style brunch experience at home.
Equipment
- 1 Large cast-iron skillet (10–12 inch) Provides even heat distribution and helps the tomato sauce reduce properly while gently cooking the eggs.
- 1 Chef’s knife For finely dicing onions, bell peppers, herbs, and mincing garlic.
- 1 Cutting board A stable surface for preparing vegetables and fresh garnishes.
- 1 Flat-edged wooden spoon Ideal for stirring the sauce, scraping flavorful bits from the skillet, and creating egg wells.
- 1 Measuring spoons Ensures accurate spice ratios for balanced shakshuka flavor.
- 1 Can opener — Needed for opening canned San Marzano tomatoes. Needed for opening canned San Marzano tomatoes.
- 1 Small bowls Useful for organizing spices, cracked eggs, and toppings before cooking.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 28-ounce can whole peeled San Marzano tomatoes
- Salt and freshly ground black pepper to taste
- 4 large eggs
- ½ cup crumbled feta cheese
- Fresh parsley or cilantro chopped
- Extra-virgin olive oil for serving
Instructions
- Sauté the onion and bell pepper until soft.
- Add garlic and bloom the spices in olive oil.
- Stir in the hand-crushed tomatoes and simmer until thickened.
- Create wells in the sauce and crack in the eggs.
- Cover and cook until the whites are set and the yolks are still jammy.
- Finish with feta, fresh herbs, and a drizzle of olive oil before serving.
Notes
For the richest sauce: Let the tomato mixture simmer uncovered until it becomes thick and glossy. A properly reduced sauce should hold the eggs in place instead of letting them spread across the skillet.
Choose your tomatoes wisely: Whole peeled San Marzano tomatoes give the best flavor and texture. If using regular canned tomatoes, choose a high-quality brand and allow extra simmering time to remove excess moisture.
For perfectly jammy yolks: Cook the eggs gently over low heat and remove the skillet when the whites are set but the yolks still have a slight wobble. The eggs will continue cooking from the heat of the sauce.