Can I make this ahead of time?
You can prepare the tomato sauce base a day in advance and store it in the refrigerator. Reheat the sauce and then add the eggs just before serving.
BREAKFAST
Israeli Shakshuka with Feta and Olives
This vibrant Israeli shakshuka recipe features perfectly poached eggs nestled in a rich, spiced tomato sauce, elevated with tangy feta cheese and briny olives for a delightful breakfast or brunch.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
02
Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
03
Pour in the crushed tomatoes and water. Season with salt and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
04
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
05
Cover the skillet and cook on low heat for 8-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
06
Remove the skillet from heat. Sprinkle the crumbled feta cheese and halved Kalamata olives evenly over the shakshuka.
07
Garnish generously with fresh chopped parsley before serving immediately.
About This Recipe
This vibrant Israeli shakshuka recipe features perfectly poached eggs nestled in a rich, spiced tomato sauce, elevated with tangy feta cheese and briny olives for a delightful breakfast or brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use fire-roasted crushed tomatoes. Adjust the amount of cayenne pepper to your preferred spice level. Serve directly from the skillet for an authentic presentation.
Easy Substitutions
Spinach or bell peppers can be added with the onions for extra vegetables. Goat cheese can be used instead of feta. Green olives can replace Kalamata olives.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Eggs may cook further upon reheating.
Serving Suggestions
Serve with warm pita bread or crusty sourdough for dipping. A side of fresh cucumber and tomato salad complements the rich flavors. A dollop of plain Greek yogurt can add a cooling contrast. Enjoy with a strong cup of coffee or mint tea.
Common Mistakes
Overcooking the eggs: Keep a close eye on the eggs to ensure the yolks remain runny if desired. Not simmering the sauce long enough: This results in a watery, less flavorful shakshuka. Overcrowding the pan: Use a large enough skillet so the eggs have space to cook without running into each other. Forgetting to season the sauce: Taste and adjust salt and pepper before adding the eggs.
Frequently Asked Questions
What kind of skillet is best?
A heavy-bottomed, oven-safe skillet or cast-iron pan is ideal for even heat distribution and can go directly to the table.
Can I add other vegetables?
Absolutely! Sliced bell peppers, zucchini, or spinach are common additions. Add them with the onions or garlic.
Is this dish spicy?
The recipe includes optional cayenne pepper. You can omit it entirely or adjust the amount to your preference.
MORE TO KNOW
The key to a great shakshuka is a well-developed tomato base. Allowing the sauce to simmer gently for at least 10 minutes before adding the eggs ensures that the flavors meld beautifully and the sauce thickens to the perfect consistency. Don't rush this step. When adding the eggs, try to keep them separate in their wells so they cook evenly and present beautifully. A lid is crucial for steaming the eggs to perfection.
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