Modern Shakshuka: Eggs Poached in Spiced Tomato, Reinvented

Shakshuka has become one of the most beloved dishes in modern Jewish and Israeli cooking — and for good reason. Eggs gently poached in a rich, smoky tomato-and-pepper sauce, finished with herbs and crumbled feta, it's the rare dish that's equally at home at breakfast, brunch, or a casual dinner. Best of all, it comes together in one pan in about half an hour.

What Makes Shakshuka So Good

The magic is in the sauce. Sweet bell peppers and onions are softened slowly, then layered with garlic, cumin, smoked paprika, and a pinch of cayenne before tomatoes simmer everything into a jammy base. Wells are made for the eggs, which poach right in the sauce until the whites set but the yolks stay luxuriously runny.

Ingredients

• 2 tablespoons olive oil
• 1 onion and 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 teaspoon cumin, 1 teaspoon smoked paprika, pinch of cayenne
• 1 can (28 oz) crushed tomatoes
• 4–6 large eggs
• Feta, fresh cilantro or parsley, salt and pepper

Step-by-Step Instructions

1. Sauté onion and pepper in olive oil until soft, about 8 minutes.
2. Add garlic and spices; cook 1 minute until fragrant.
3. Pour in the tomatoes, season, and simmer 10–15 minutes until thickened.
4. Make wells and crack in the eggs. Cover and cook until whites set, 6–8 minutes.
5. Top with feta and herbs. Serve with crusty bread or warm pita.

A Dish Without Borders

Shakshuka's roots stretch across North Africa and the Middle East, carried into Israeli kitchens by Jewish immigrants from Tunisia and Libya. Today it's a symbol of how Jewish cuisine keeps evolving — rooted in tradition, open to the world, and endlessly adaptable to whatever's in your fridge.