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Shakshouka (Poached Eggs in Spicy Tomato Sauce)

Shakshouka is a staple dish in Israel and essentially means “all mixed up.” It originates with northeast African cultures who immigrated to Israel. The affordable and hearty dish became a favorite and many variations exist. Heat levels vary and some versions add sausage. There is also a green shakshouka with spinach, Swiss chard, and cream. This savory dish of eggs cooked in flavorful tomato sauce makes a satisfying meal.

Recipe Servings: 3

Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Gluten Free
Dairy Free



  1. Heat oil over medium-high heat in a large frying pan or cast-iron skillet.
  2. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
  3. Add tomatoes, vegetable broth, cumin, paprika, oregano, salt, and pepper. Simmer 20–22 minutes or until thickened.
  4. Crack eggs evenly over top of sauce, cover, and cook 6–8 minutes or until whites are set and yolks are thick but runny. For firmer yolks cook additional 1–2 minutes.
  5. Sprinkle with parsley and feta cheese.
  6. Serve with warm pita bread.

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