Shakshuka, meaning “shaken” or “mixed up,” is a simple yet profoundly satisfying dish consisting of eggs gently poached in a simmering sauce of crushed tomatoes, chili peppers, and spices. It’s often enjoyed for breakfast, lunch, or a light dinner.

Prep Time	Cook Time	Serves
15 minutes	30 minutes	4

Part A: Ingredients

• Sauce Base: 2 Tbsp Olive Oil, 1 large Yellow Onion, diced, 1 Red Bell Pepper, diced.
• Aromatics/Heat: 3-4 cloves Garlic, minced, $1/2$ to 1 Jalapeño or Serrano pepper, finely minced (adjust to heat preference).
• Spices: 1 Tbsp Sweet Paprika, 1 tsp Ground Cumin, $1/4$ tsp Cayenne Pepper (optional).
• Tomatoes: 1 (28 oz) can Whole Peeled Tomatoes (crushed by hand), 1 cup Tomato Passata (thick purée).
• Finish: 6 large Eggs, $1/4$ cup Chopped Fresh Cilantro or Parsley.
• Seasoning: Salt and Black Pepper, pinch of Sugar.

Part B: Instructions

Step 1: Build the Sauce Base

1. Heat the olive oil in a large, deep skillet (cast iron works well) or Dutch oven over medium heat.
2. Add the diced onion and red bell pepper. Sauté for 8–10 minutes until the vegetables are very soft.
3. Add the minced garlic and minced chili pepper. Cook for 2 minutes until fragrant.

Step 2: Add Spices and Tomatoes

1. Stir in the paprika, cumin, and cayenne pepper. Cook for 1 minute until the spices are fragrant, being careful not to let them burn.
2. Add the crushed whole tomatoes, tomato passata, and a pinch of sugar (to balance acidity). Season generously with salt and pepper.
3. Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer gently, uncovered, for 15–20 minutes to allow the flavors to deepen and the sauce to thicken.

Step 3: Poach the Eggs

1. Use the back of a spoon to create 6 small wells or indentations in the simmering sauce.
2. Crack an egg directly into each well.
3. Cover the skillet tightly and continue to simmer on low heat for 5–8 minutes. Cook until the egg whites are set but the yolks are still runny (adjust time for desired yolk firmness).

Step 4: Serve

• Remove the skillet from the heat.
• Garnish generously with the fresh chopped cilantro or parsley.
• Serve the shakshuka directly from the skillet, alongside crusty bread (like pita or challah) for dipping into the yolks and sauce.