Shakshuka (Israeli-style Poached Eggs in Spiced Tomato Sauce)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Heat a 10- to 12-inch (25–30 cm) skillet over medium heat and add the olive oil.

2. 2

   Add the chopped onion and sauté, stirring occasionally, until translucent and soft.

   If the skillet gets too hot, lower the heat so the onion sweats rather than browns.

   6 min
3. 3

   Add the sliced red bell pepper and continue to sauté until the pepper has softened.

   5 min
4. 4

   Stir in the minced garlic and tomato paste and cook, stirring, until fragrant and the paste darkens slightly.

   1 min
5. 5

   Add the ground cumin, sweet paprika, smoked paprika, and red pepper flakes and stir to coat the vegetables for about 30 seconds.

6. 6

   Pour in the crushed tomatoes and the water, scrape up any browned bits from the pan, and stir to combine.

7. 7

   Bring the mixture to a gentle simmer, then reduce heat and simmer uncovered until the sauce thickens and concentrates in flavor.

   Simmer with the lid off so excess liquid evaporates; if sauce looks too dry, add a splash of water.

   12 min
8. 8

   Taste and season the sauce with salt and black pepper, adjusting spice level as needed.

9. 9

   Using the back of a spoon, make four shallow wells in the sauce and carefully crack one egg into each well.

10. 10

    Cover the skillet and cook until egg whites are set but yolks remain runny (or cook longer for firmer yolks).

    For firmer tops without a lid, spoon hot sauce over the egg whites.

    6 min
11. 11

    Remove from heat, sprinkle with chopped parsley and cilantro, and scatter crumbled feta if using.

12. 12

    Serve directly from the skillet with lemon wedges on the side for squeezing.

    Serve with gluten-free flatbreads, rice, or a green salad to keep the meal gluten-free.