Start your day with the bold and comforting flavors of shakshuka—a one-pan wonder that’s as nourishing as it is irresistible. Imagine gently poached eggs nestled in a vibrant, bubbling tomato sauce, spiced with cumin, paprika, and a hint of heat, along with sweet peppers and onions. As the fragrant aromas fill your kitchen, you’ll be transported to Israel and North Africa, where this dish is beloved. Traditionally served in a cast-iron skillet with crusty bread to mop up every last drop of the rich, tangy sauce, shakshuka can be customized in countless ways. This particular version, inspired by chef Einat Admony’s “Balaboosta,” one of my go-to cookbooks, is simple to whip up and perfect for leftovers.
Servings: 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 yellow onions finely chopped
- 1 bell pepper cored, seeded and chopped
- 1 jalapeño pepper cored, seeded and chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 1 28 ounce can whole peeled tomatoes crushed
- 1 tablespoon sweet Hungarian smoked paprika
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 tablespoon sugar optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup baby spinach leaves or baby kale leaves
- 8-10 large eggs
Instructions
- Heat the oil in a large skillet or cast iron pan. Add the onion and sauté over medium heat until translucent, about 5 to 10 minutes. Add the bell pepper and jalapeño and cook just until softened, about 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- Slowly pour in the crushed tomatoes. Stir in the paprika, cumin and bay leaf. Add the sugar, salt and pepper and let the sauce simmer for about 20 minutes. Layer the spinach leaves on top. Carefully crack the eggs into the tomato sauce. Cover and simmer for about 10 minutes or until the whites of the eggs are no longer translucent. Serve warm with bread for dipping.
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