Discover the vibrant flavors of Israeli Shakshuka—a delicious, nutrient-packed dish that combines perfectly poached eggs in a rich, spiced tomato and pepper sauce. Bursting with antioxidants, protein, and wholesome ingredients, this Middle Eastern classic isn’t just a feast for your taste buds; it’s a powerhouse of health benefits to fuel your day!
Image source: AI-generated
Serves: 3-4
Prep Time: 15 mins | Cook Time: 1 hour
Ingredients
- 2 tsp olive oil
- 1 large onion, diced
- 2 red bell peppers, diced
- 4 extra-large ripe tomatoes, chopped
- 1 green jalapeño, finely diced (seeds removed for less heat)
- 1 (26.5 oz) carton Pomi chopped tomatoes (or high-quality canned tomatoes)
- Kosher salt & black pepper, to taste
- 6-8 large eggs
- Fresh parsley or cilantro, for garnish
Directions
- Sauté Base:
- Heat oil in a large, deep nonstick skillet over medium heat.
- Cook onion until translucent (~5 mins). Add bell peppers; sauté 5 more mins.
- Build Sauce:
- Reduce heat to low. Add fresh tomatoes; cook 10 mins until broken down.
- Stir in chunkiest parts of Pomi tomatoes (reserve liquid) and jalapeño.
- Simmer 30-40 mins, partially covered, stirring occasionally. Add reserved tomato liquid only if needed to prevent drying. Season well with salt & pepper.
- Final Texture:
- Sauce should be thick (1–1.5 inches deep), with minimal free liquid.
- Add Eggs:
- Make small wells in the sauce. Crack eggs into them, spacing yolks apart.
- Cover tightly; simmer 20 mins on low until egg whites set but yolks are still runny.
- Garnish with fresh herbs and serve with crusty bread.
Pro Tips:
- Tomato Hack: No Pomi? Use 2 (14 oz) cans San Marzano tomatoes, drained slightly.
- Spice Control: Omit jalapeño or add ½ tsp smoked paprika for depth.
- Make Ahead: Sauce can be prepared 1 day ahead; reheat before adding eggs.
A vibrant, one-pan brunch or dinner! 🍳🍅
Note: For firmer yolks, reduce simmer time to 15 mins.
