Shakshuka is a delicious Israeli breakfast dish of eggs poached in a thick spicy sauce of onions, peppers and tomatoes. Here's a wonderful shakshuka recipe, shared with me by chef Israeli chef Einat Admony

5 from 2 reviews

Eggs poached in spicy tomato sauce.




  1. Spices Measure all the spices into a small bowl. Set aside.
  2. Make the sauce Preheat oven to 375ºF. Heat oil over medium heat in a large pot or dutch oven. Add onions and cook, stirring occasionally, until translucent, about 8 minutes. (turn heat down to medium-low if they start to brown) Add bell pepper and jalapeno, and cook until softened, about 4-5 minutes. Add tomato paste and garlic and cook, stirring, for a minute or two, until tomato paste is incorporated. Add canned tomatoes and spices. stir through. Turn heat down to a gentle simmer and cook, uncovered, for 20 minutes, stirring occasionally, until sauce thickens. Mix in the chopped spinach and simmer for 5 minutes more. Remove the bay leaf. Sauce can be made ahead and kept in the fridge or frozen. Reheat sauce before proceeding.
  3. Add eggs and cheese, and bake Spoon sauce into a large, shallow, oven-proof skillet or casserole. Using the back of a tablespoon, make 6-8 evenly-spaced depressions in the sauce. Crack an egg carefully into each one, keeping the yolk in tact. Press the cheese cubes evenly into the sauce, between the egg yokes. Place the skillet in the middle of the oven and cook just until the egg whites turn opaque, 20-30 minutes. Keep watch every few minutes, starting at 15 minutes.
  4. Alternatively, it can be cooked in individual oven-safe dishes. To do this, divide the sauce equally between 4 oven-safe dishes. Make two depressions in each and crack an egg into each depression. Tuck feta cubes in evenly. Bake just as above.
  5. Serve with crusty bread. Enjoy!