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Classic Shakshuka
The beloved Middle Eastern and Israeli egg dish — eggs poached in a spiced tomato and pepper sauce. Perfect for brunch or a quick weeknight dinner. Dairy-free and full of flavor.
35 min
10 prep + 25 cook
4 servings
Shlomo Mizrahi
Instructions
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1
Heat olive oil in a large skillet over medium heat.
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2
Sauté diced onion and bell pepper until softened, about 5 minutes.
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3
Add garlic, cumin, and paprika, cook 1 minute.
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4
Pour in crushed tomatoes, season with salt, pepper, and a pinch of cayenne.
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5
Simmer sauce for 10 minutes, stirring occasionally.
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6
Make wells in the sauce and crack eggs into each well.
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7
Cover and cook until whites are set but yolks are still runny, about 8 minutes.
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8
Garnish with fresh parsley and serve with crusty bread.
Ingredients
For 4 servings
- 3 tablespoons Gefen Olive Oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon Pereg Smoked Paprika
- 1 teaspoon ground cumin
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- Fresh parsley to garnish
- Salt, pepper, cayenne to taste
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