Shakshuka (Israeli scrambled eggs)
5 servings
30 minutes
Shakshuka is a vibrant, aromatic dish that originated in North Africa and has become a hallmark of Israeli cuisine. Its base is a thick tomato sauce enriched with the flavors of bell peppers, onions, garlic, and spices like cumin and paprika. In this spicy sea of tomatoes, eggs are slowly cooked while retaining their tender yolks. The taste of shakshuka is rich, spicy, and slightly sweet with a pleasant tang from the tomatoes. It pairs perfectly with warm bread to scoop up the flavorful sauce. Shakshuka is versatile—served for breakfast, lunch or dinner—and easily adapts to individual tastes. This dish is a true gastronomic journey.
1
Finely chop half an onion. In a deep skillet, heat olive oil over low heat. Add the onion and sauté until soft.
- Onion: 1 head
- Olive oil: 1 tablespoon
2
Finely chop the garlic clove. Add to the onion and mix. Simmer until the mixture is semi-transparent.
- Garlic: 1 clove
3
Dice the bell pepper into small cubes and add it to the onion. Sauté, stirring occasionally, for about 5 more minutes.
- Red sweet pepper: 1 piece
4
Add canned tomatoes and tomato paste to the pan. Add sugar, salt, and spices (cumin, paprika, black pepper), mix well, and let it simmer on low heat for about five minutes to slightly reduce the liquid. After that, taste the sauce and check if you like everything. Based on the tasting results, you can add more salt, paprika, chili pepper or sugar.
- Canned tomatoes: 1 jar
- Tomato paste: 2 tablespoons
- Sugar: to taste
- Salt: to taste
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Ground black pepper: to taste
5
Now the ceremonial moment — eggs are cracked into the shakshuka! It's not necessary to make indentations with a spoon — just crack the eggs, placing four around the edge of the pan and one in the center. The yolks should remain intact.
- Chicken egg: 5 piece
6
Cover the pan with a lid and cook on low heat for 10 minutes.
7
Remove from heat, sprinkle with chopped parsley, serve. Pairs excellently with warm bread.
- Chopped parsley: 20 g
