Israeli Shakshuka
Eggs cooked in a thick tomato sauce with onion, bell pepper, and chili, finished with za’atar.
Shakshuka has North African roots and is popular in Israel. In this version, the eggs cook directly in a tomato and vegetable base; serve when the whites are set and the yolks are still slightly runny.
Method
- 01
Prepare the vegetables
Chop the onion, bell pepper, and tomatoes. Remove the chili seeds and finely chop the chilies; chop the garlic as well.
- 02
Cook the onion and peppers
Heat the olive oil in a large skillet over medium heat. Add the onion and chilies and cook for 4 to 5 minutes, until they begin to soften. Stir in the garlic and red bell pepper briefly.
5 min - 03
Thicken the tomato sauce
Add the tomatoes and stir. Cover the skillet, lower the heat, and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are very soft and the sauce has thickened.
9 min - 04
Set the eggs
Make eight wells in the sauce and crack an egg into each one. Cover the skillet and cook for 4 to 5 minutes, until the whites are set and the yolks are still slightly runny. Sprinkle the za’atar over the top before serving.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- - YouTube www.youtube.com/watch?v=JOffv9MXTWY
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State: Published after documentary validation; no “Tested” label is shown.