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Easy Authentic Shakshuka

This authentic take on the traditional Israeli dish will be your favorite way to switch up your breakfast or lunch.
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Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course: Breakfast, Lunch
Cuisine: Israeli
Keyword: authentic, breakfast, easy, Israeli, lunch, savory, shakshuka, stove-top
Servings: 4 people
Author: Gabi Fletcher

Ingredients

  • 3 tbsp olive oil
  • 1 small white, red, or yellow onion
  • 1 red bell pepper diced
  • 1 pint cherry, grape, or any fresh tomatoes sliced into halves
  • 28oz can fire roasted diced tomatoes any type of canned tomatoes work here!
  • 1-2 tsp minced garlic
  • 1 ½ tsp cumin
  • 1 ½ tsp coriander
  • ½-1 tsp smoked paprika
  • 1 tsp black pepper
  • ½ tsp salt
  • 1 pinch red pepper flakes to taste!
  • 6-7 whole eggs to poach!
  • feta cheese
  • fresh herbs (chopped cilantro, basil, or parsley) optional, but adding at least one of them will elevate the dish immensely!
  • fresh bread (baguette, naan, pita, etc.) or any bread for dipping! (optional)

Instructions

  • Heat a large skillet to medium-high heat. Pour the olive oil and let it get hot.
  • First, add the finely diced onion to the hot skillet. Let it cook until barely translucent (about 2-3 minutes) before adding the minced garlic. Cook until fragrent.
  • Next, add all the spices to the onion and garlic mix. Then pour the canned tomatoes and mix well.
  • Now throw in the fresh tomatoes and half of your fresh herbs (if using). Turn the temperature down to low and set a lid on the skillet. Let this mixture simmer on low for about 5 minutes.
  • Finally, you are going to use your spatula to create small pockets in the tomato mixture for your eggs. Gently crack 6-7 eggs into the holes. Place the lid back on the pan and let them poach slowly.
  • The eggs typically take about 10-12 minutes for me. This dish is traditionally served with runny eggs. It makes it way more flavorful and the texture is delightful!
  • Take off the heat immediately when the eggs are cooked to your preference. The eggs will continue to cook in the mixture, so undercooking them slightly, then letting them cool slightly to serve, is the best route!
  • Lastly, sprinkle the dish with the remaining fresh herbs and feta cheese. Gather your loved ones together and dish up. Dip with a warm baguette or any type of bread desired.
  • Store any leftovers in the refrigerator for about 1 week. Remember, your eggs will not be runny when reheating them in the microwave, but this is still oh-so-yummy and flavorful.

Notes

Remember, this dish can be customized in many different ways! If you do not have fresh pepper, I have used canned green peppers in place of a bell pepper. If you cannot access fresh tomatoes, use more canned tomatoes! Instead of fresh herbs, use dried ones. Make this recipe suitable for you!