Classic Kosher Shakshuka With Poached Eggs And Spicy Tomato Sauce

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I first tasted shakshuka at a tiny Jerusalem cafe where the cook didn’t speak much English, but his spoon gestures over the bubbling cast iron pan said everything I needed to know. The eggs were barely set, the sauce was thick with tomatoes and peppers, and the whole thing arrived with a basket of fresh pita that disappeared within minutes.

Shakshuka has become my go-to weekend breakfast because it looks impressive but requires just one pan and ingredients you probably have on hand. The key is building layers of flavor in that tomato base. I start by cooking onions and bell peppers until they’re soft and sweet, then add garlic, cumin, and paprika. Fresh tomatoes work best, but good canned ones are fine too. The sauce needs to be thick enough that the eggs won’t disappear into it, so I let it simmer until it coats the back of a spoon.

Building the Perfect Shakshuka Base

Getting the eggs right takes practice. You want the whites fully set but the yolks still runny. I crack each egg into a small bowl first, then slide it gently into a well I’ve made in the sauce. This prevents broken yolks and lets you space the eggs evenly. Cover the pan for the last few minutes to help the whites cook through without overcooking the yolks.

The Secret to Perfectly Poached Eggs

Serve shakshuka straight from the pan with warm pita or crusty bread for scooping. It’s perfect for lazy Sunday mornings when you want something more interesting than scrambled eggs but don’t want to dirty every dish in the kitchen. A simple green salad or some sliced avocado rounds out the meal nicely.

Classic Kosher Shakshuka With Poached Eggs And Spicy Tomato Sauce - Middle Eastern recipe
I first tasted shakshuka at a tiny Jerusalem cafe where the cook didn't speak much English, but his spoon gestures over the bubbling cast iron pan said everything I needed to know. The eggs were barely set, the sauce was thick with tomatoes and peppers, and the whole thing arrived with a basket of fresh pita that disappeared within minutes. Shakshuka has become my go-to weekend breakfast because it looks impressive but requires just one pan and ingredients you probably have on hand. The key is building layers of flavor in that tomato base. I start by cooking onions and bell peppers until they're soft and sweet, then add garlic, cumin, and paprika. Fresh tomatoes work best, but good canned ones are fine too. The sauce needs to be thick enough that the eggs won't disappear into it, so I let it simmer until it coats the back of a spoon. Getting the eggs right takes practice. You want the whites fully set but the yolks still runny. I crack each egg into a small bowl first, then slide it gently into a well I've made in the sauce. This prevents broken yolks and lets you space the eggs evenly. Cover the pan for the last few minutes to help the whites cook through without overcooking the yolks. Serve shakshuka straight from the pan with warm pita or crusty bread for scooping. It's perfect for lazy Sunday mornings when you want something more interesting than scrambled eggs but don't want to dirty every dish in the kitchen. A simple green salad or some sliced avocado rounds out the meal nicely.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Israeli, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 28-ounce can whole tomatoes crushed by hand
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/4 cup fresh parsley chopped
  • 4 pieces pita bread for serving

Method
 

  1. Heat olive oil in a large cast iron skillet or heavy pan over medium heat. Add diced onion and bell pepper, cooking for 8-10 minutes until softened and lightly golden.
  2. Add minced garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Add crushed tomatoes with their juices, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
  4. Using the back of a spoon, create 6 shallow wells in the sauce. Crack each egg into a small bowl, then gently slide into a well. Try to keep eggs evenly spaced.
  5. Cover the pan and cook for 8-12 minutes, depending on how runny you like your yolks. The whites should be completely set while yolks remain slightly soft.
  6. Remove from heat and sprinkle with fresh chopped parsley. Serve immediately with warm pita bread for scooping.

Notes

For best results, use a cast iron or enameled pan that can go from stovetop to table. If you prefer firmer yolks, cook covered for an additional 2-3 minutes. Leftover shakshuka sauce can be refrigerated for up to 3 days and reheated with fresh eggs.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 372mg 124%
Sodium 720mg 31%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
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