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Classic Kosher Shakshuka With Poached Eggs And Spicy Tomato Sauce

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Pareve

Shakshuka is eggs poached in a spiced tomato and pepper sauce, a North African dish that’s become an Israeli breakfast staple. The sauce of onion, red pepper, garlic, cumin, paprika and hand-crushed tomatoes simmers until thick, then eggs are cracked in and cooked until just set. Serve it straight from the pan with pita.

Building the Sauce

Cook the onion and pepper slowly until soft and sweet, then add the garlic and spices for a minute before the tomatoes. Simmer until the sauce is thick enough to hold little wells for the eggs. Crack the eggs into the wells, cover, and cook just until the whites set but the yolks are still runny; add 2 to 3 minutes for firmer yolks. A cast iron or enameled pan can go from stove to table.

Kosher Notes

Shakshuka is pareve. Crack each egg into a small bowl first and check for blood spots before adding it to the pan. For a dairy meal, crumble feta over the top; for a pareve meal, serve it as is.

Leftovers

The sauce keeps for 3 days in the fridge. Reheat it and add fresh eggs for a second breakfast.

Classic Kosher Shakshuka With Poached Eggs And Spicy Tomato Sauce
This one-pan shakshuka delivers perfectly poached eggs nestled in a spicy tomato sauce that's ready in just 30 minutes.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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