Ingredients for Israeli Shakshuka
- Olive Oil
- Tomatoes
- Red Bell Peppers
- 1 medium onion, finely chopped
- Green Jalapeno Pepper
- Chopped Tomatoes
- Kosher Salt
- Black Pepper
- 6 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Israeli Shakshuka? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Israeli Shakshuka
- Finely chop the onion and garlic.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the diced bell peppers and cook for another 5 minutes.
- Add the crushed tomatoes, tomato paste, cumin, paprika, turmeric, and salt. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Add more salt, pepper, or spices to your liking.
- Create six wells in the sauce using the back of a spoon.
- Crack one egg into each well.
- Transfer the skillet to a preheated oven at 350°F (175°C).
- Bake for 10-12 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with fresh cilantro and a sprinkle of paprika before serving. Enjoy with warm pita bread or crusty bread for dipping!
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
9g
Carbs
4g
