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Easy Spicy Israeli Shakshuka Recipe for a Flavorful Breakfast Boost

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A quick and vibrant spicy Israeli shakshuka recipe featuring eggs poached in a flavorful tomato sauce with peppers and spices, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium bell pepper (red or yellow), diced
  • 1 small fresh jalapeño or serrano pepper, finely chopped
  • 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand or lightly blended
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (optional)
  • Salt and black pepper to taste
  • 4 large eggs (room temperature)
  • Handful fresh parsley or cilantro, chopped
  • Feta cheese, crumbled (optional)

Instructions

  1. Heat the olive oil in your skillet over medium heat (about 3-4 minutes) until shimmering but not smoking.
  2. Add the chopped onion and sauté until translucent, about 5-6 minutes, stirring occasionally.
  3. Mix in the garlic, diced bell pepper, and jalapeño. Cook for another 4-5 minutes until the peppers soften.
  4. Sprinkle in the ground cumin, smoked paprika, and chili flakes. Stir well to coat the veggies.
  5. Pour in the crushed canned tomatoes and add the tomato paste. Stir everything together, breaking up any large tomato chunks. Bring the sauce to a gentle simmer, then reduce heat to low.
  6. Season with salt and freshly ground black pepper to taste. Let it cook uncovered for about 10-12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
  7. Make four small wells in the sauce using the back of a spoon. Crack one egg into each well gently to keep the yolks intact.
  8. Cover the skillet and let the eggs poach in the sauce for about 6-8 minutes, or until the whites are set but yolks are still runny (or cook longer for firmer yolks).
  9. Turn off the heat and sprinkle the shakshuka with chopped fresh parsley or cilantro, and optionally, crumbled feta cheese.
  10. Serve immediately with warm crusty bread or pita for dipping.

Notes

Use room temperature eggs for even cooking. If sauce dries too quickly, add a splash of water or broth. Crack eggs into a small bowl before adding to sauce to avoid shells. Cover pan to poach eggs gently without flipping. Leftover sauce can be used for pasta or stew. For milder heat, omit jalapeño and chili flakes. For dairy-free, skip feta or use nutritional yeast.

Nutrition

Keywords: shakshuka, spicy breakfast, Israeli recipe, eggs in tomato sauce, brunch, easy breakfast, healthy breakfast

Find it online: https://shimmersnack.com/easy-spicy-israeli-shakshuka-recipe-for-a-flavorful-breakfast-boost/