SHAKSHUKA (Eggs In Tomato Sauce)

Recipe taken from The International Table: Recipes from the Seattle Sister Cities

Shakshuka is very popular among Israelis and simple to make. If you don’t have all the spices and ingredients, don’t worry; it will still be shakshuka! You can’t mess this up. With bold spices and a kick of chili, this dish is a Middle Eastern staple. The prevalence of Middle Eastern cuisine reveals Israel’s deep roots in both the East and West. Serves 2–4.




¼ cup feta cheese, crumbled

3 Tbsp olive oil

¼ cup chopped parsley

1 tsp toasted and crushed coriander

seeds or ground coriander

½ tsp chili flakes


olive oil for sautéing

1 large onion, chopped

1 large red pepper, cored, stemmed,

and chopped

4 garlic cloves, crushed

1 tsp toasted and crushed

cumin seeds, or ground cumin

1 tsp toasted and crushed

coriander seeds, or ground


1 tsp paprika

1 tsp tomato paste

1 28 oz can diced tomatoes

½ cup cherry tomatoes

½ tsp chili powder or chili paste


4–6 large eggs

salt and ground black pepper,

to taste



Mix the topping ingredients in a bowl. Set aside while you make the rest of the dish.

Heat olive oil in a large frying pan or cast-iron skillet. Cook the onions until slightly browned, add the peppers and cook until slightly browned. Add crushed garlic, cumin, coriander, paprika, and tomato paste. Stir together and simmer over medium heat for one minute.

Add diced tomatoes, cherry tomatoes, chili paste or chili powder, and enough water to make it saucy. Simmer for 15 minutes over low heat.

Crack the eggs directly onto the top of the sauce. Add salt and ground black pepper to taste. As the eggs cook, you can swirl them lightly or just let them cook on top. Cook 4 minutes.

Add topping, and serve.