Shakshuka is the kind of dish that turns a simple morning into something a little more special. Eggs are gently poached in a simmering tomato sauce layered with cumin, paprika, a touch of heat and the natural sweetness of sautéed peppers and onions. As the sauce cooks down, it deepens in flavor while the eggs set softly in the center, creating a rich, savory base that feels both comforting and balanced.
Rooted in the flavors of Israel and North Africa, this version takes its cue from Balaboosta by Einat Admony. It comes together easily in one pan and is just as good the next day. Serve it straight from the skillet with warm, crusty bread to soak up every last bit of the sauce.
Shakshuka with Eggs, Tomatoes and Peppers
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 olive 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. Remove the bay leaf and adjust seasoning. 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.