Classic Israeli eggs poached in spiced tomato sauce with creative variations including green shakshuka and meat-enriched versions. This versatile breakfast showcases the adaptability of this beloved dish.
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21 items
Heat olive oil in a large deep skillet over medium heat and sauté the yellow onion until soft and translucent
Add the red bell peppers and cook until they begin to soften and release their sweetness
Stir in the garlic cloves, cumin, sweet paprika, caraway seeds, and cayenne pepper, cooking until the spices and become fragrant
Add the tomato paste and cook while stirring to it slightly and deepen the flavor
Pour in the ripe tomatoes with their juices, season with kosher salt and black pepper, and uncovered until the sauce thickens and reduces
If making variations, add merguez sausage slices or fresh spinach now and cook until integrated
Use a large spoon to create eight evenly spaced wells in the thick tomato sauce
Carefully crack one large egg into each well, being careful not to break the yolks
Cover the skillet with a lid and cook over low heat until the egg whites are set but the yolks remain runny
Remove from heat and garnish with crumbled feta cheese, dollops of labneh, fresh cilantro and fresh parsley, and a drizzle of tahini if desired
