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Authentic Israeli Shakshuka (Easy One-Pan Breakfast)

Authentic Israeli Shakshuka (Easy One-Pan Breakfast)
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Shakshuka is a beloved Mediterranean dish that transforms simple ingredients into a spectacular meal. This one-pan wonder features eggs gently poached in a richly spiced tomato sauce, creating a perfect harmony of flavors. While traditionally served for breakfast in Israel, this versatile dish has gained worldwide popularity as a satisfying option for any meal of the day. The beauty of Shakshuka lies in its simplicity – a few fresh ingredients combine to create a dish that’s both comforting and impressive.

Ingredients

Scale

For 2 servings:

  • 5 large eggs
  • 4 medium tomatoes (500g) or 1 can (14 oz/400g) whole peeled tomatoes
  • 1 medium bell pepper, sliced into strips
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon hot paprika (adjust to taste)
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • Optional garnishes: fresh cilantro, crumbled feta cheese

Instructions

Step 1: Prepare the Vegetables

  1. Dice the onion into small, uniform pieces
  2. Mince the garlic cloves finely
  3. Cut the bell pepper into thin strips
  4. If using fresh tomatoes, peel and dice them into cubes
    • Pro tip: To easily peel tomatoes, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water

Step 2: Create the Sauce Base

  1. Heat olive oil in a large skillet over medium heat
  2. Add diced onions and cook for 5-7 minutes until soft and translucent
  3. Add minced garlic and cook for 1 minute until fragrant
  4. Stir in bell pepper strips and continue cooking for 5 minutes until slightly softened

Step 3: Develop the Sauce

  1. Add tomatoes, paprika (both sweet and hot), and cumin
  2. Season with salt and black pepper to taste
  3. Simmer for 10 minutes until sauce thickens slightly
  4. Taste and adjust seasonings as needed

Step 4: Cook the Eggs

  1. Create 5 wells in the sauce using the back of a spoon
  2. Carefully crack an egg into each well
  3. Cover the pan with a lid
  4. Cook for 7-15 minutes until egg whites are set but yolks remain runny (or to desired doneness)

Notes

Ingredient Substitutions

  • Canned tomatoes can replace fresh tomatoes (use 1 14-oz can)
  • Any color bell pepper works well
  • Ground cayenne can substitute for hot paprika
  • Dried herbs can replace fresh ones (use 1/3 the amount)

Storage & Reheating

  • Storage: Best enjoyed fresh, but sauce can be stored separately for up to 3 days
  • Reheating: Gently warm sauce on stovetop and add fresh eggs
  • Not recommended for freezing

Pro Tips

  • Use a wide, shallow pan for even cooking
  • Keep sauce at a gentle simmer to prevent eggs from becoming rubbery
  • Cover the pan while cooking eggs to ensure even cooking
  • For runny yolks, remove from heat when whites are just set

Troubleshooting & Common Mistakes

  • Watery sauce: Simmer uncovered to reduce excess liquid
  • Overcooked eggs: Check frequently during final cooking stage
  • Uneven cooking: Rotate pan if needed for even heat distribution

Variations & Dietary Adaptations

Variations

  • Add spinach or kale for extra nutrients
  • Include crumbled feta cheese for tangy flavor
  • Spice it up with harissa paste or chili flakes
  • Add chickpeas for extra protein

Dietary Adaptations

  • Vegan: Replace eggs with soft tofu chunks
  • Low-carb: Serve with cauliflower rice instead of bread
  • Dairy-free: Skip the optional feta cheese

Serving Suggestions

  • Serve with warm pita bread or crusty sourdough
  • Accompany with Israeli salad
  • Garnish with fresh herbs like cilantro or parsley
  • Add a dollop of yogurt or labneh

Nutrition

Find it online: https://whiskfeast.com/authentic-israeli-shakshuka-recipe/

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