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Flavorful Israeli Shakshuka Recipe Easy Spicy Tomato Sauce Guide

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A simple, comforting, and spicy Israeli shakshuka with poached eggs in a rich tomato sauce, perfect for any meal and ready in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, diced small (optional but recommended)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 to 1/2 teaspoon crushed red chili flakes (adjust to taste)
  • 1/2 teaspoon ground coriander (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 large fresh eggs
  • Chopped fresh parsley or cilantro, for garnish
  • Pinch of sugar (optional, to balance acidity)

Instructions

  1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
  2. Add the finely chopped yellow onion and diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and slightly golden.
  3. Stir in the minced garlic, ground cumin, smoked paprika, crushed red chili flakes, and optional ground coriander. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Pour in the crushed tomatoes and tomato paste. Stir well to combine.
  5. Reduce heat to low and simmer the sauce uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and flavors develop. Season with salt, pepper, and a pinch of sugar if needed.
  6. Using the back of a spoon, create 4 small wells in the sauce. Crack one egg into each well gently, keeping yolks intact.
  7. Cover the skillet with a lid and cook over low heat for 6-10 minutes, depending on desired yolk consistency. Check occasionally to avoid overcooking.
  8. Once eggs are set to your preference, sprinkle chopped fresh parsley or cilantro on top. Serve immediately with crusty bread or pita.

Notes

[‘Simmer the tomato sauce gently to bring out natural sweetness and meld spices without burning.’, ‘Use the freshest eggs possible for cleaner poaching and better texture.’, ‘Adjust chili flakes to control spiciness; start with less if sensitive to heat.’, ‘Cover the pan while cooking eggs to trap steam and cook evenly.’, ‘If sauce bubbles too vigorously, reduce heat; add a splash of water if sauce thickens too much.’, ‘Leftover sauce is delicious on toast or mixed into grains.’, ‘Optional: add a splash of red wine vinegar near the end for brightness.’, ‘For gluten-free or low-carb, serve with gluten-free bread or cauliflower rice.’, ‘For dairy-free, omit cheese garnish.’]

Nutrition

Keywords: shakshuka, Israeli shakshuka, spicy tomato sauce, poached eggs, breakfast, brunch, easy recipe, gluten-free, dairy-free, quick meal

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