Print

Flavorful Israeli Shakshuka Recipe Easy Baked Eggs in Spiced Tomato Sauce

Israeli shakshuka recipe - featured image
Print Recipe

A comforting and flavorful Israeli shakshuka recipe featuring baked eggs in a smoky, spiced tomato sauce. Perfect for breakfast, brunch, or a cozy dinner.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red or yellow bell pepper, diced (optional)
  • 1 can (28 ounces / 800 grams) canned crushed tomatoes (San Marzano recommended)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon ground coriander
  • Salt to taste
  • A handful of chopped fresh parsley or cilantro for garnish
  • 4 large eggs (room temperature)
  • Optional add-ins: crumbled feta cheese or soft goat cheese for topping; sliced jalapeños for extra heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and slightly golden.
  3. Add minced garlic and diced bell pepper (if using), cooking for another 3-4 minutes until fragrant and softened.
  4. Stir in the tomato paste and spices: cumin, smoked paprika, coriander, cayenne, and salt. Toast gently for about 1 minute to release aroma.
  5. Pour in the canned crushed tomatoes and stir to combine. Simmer the sauce gently for 10-12 minutes, stirring occasionally, until it thickens slightly.
  6. Make small wells in the sauce using the back of a spoon. Crack the eggs one at a time into each well, keeping the yolks intact.
  7. Transfer the skillet to the preheated oven. Bake for 10-15 minutes depending on desired yolk consistency (10 minutes for soft yolks, 15 for firmer).
  8. Remove from oven and sprinkle with fresh chopped parsley or cilantro. Optionally add crumbled feta or goat cheese.
  9. Serve immediately with warm crusty bread or pita for dipping.

Notes

Use room temperature eggs for even baking without cracking. Adjust cayenne pepper to control heat level. Toast spices briefly to deepen flavor. If sauce is too watery before baking, simmer longer. Baking eggs gives a tender custardy texture unlike stovetop poaching. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid rubbery eggs.

Nutrition

Keywords: shakshuka, Israeli recipe, baked eggs, spiced tomato sauce, easy breakfast, brunch, vegetarian, gluten-free

Find it online: https://fizzlefork.com/flavorful-israeli-shakshuka-recipe-easy-baked-eggs-in-spiced-tomato-sauce/