One Pot Shakshuka is an Israeli dish of eggs poached in a spicy tomato sauce!
If you follow my blog, you most likely know that I make a lot of poached egg type of recipes. After I shared my Mexican Baked eggs a while back, one of my friends, Becky, said that I was making Shakshuka! She said while a little different, it was basically the same. Living in Israel she would have this dish regularly, and suggested I make it true to the recipe. She said I would love it.I of course thought it looked delicious, because I love basically anything having to do with eggs. I got to making it a few days later.
It is a very simple dish of of eggs poached in a spicy tomato sauce and topped with feta cheese and parsley. It is so simple to make, healthy for you, budget friendly, and it tastes so delicious. Becky was right. Serve this with warm pitas and hummus and you have an authentic dinner.
Also, if you are nervous about poaching eggs, this is the perfect recipe for you because it takes no effort. You crack the egg into the sauce, and let it cook. No messing with it, no removing it, no stress or worry.
- 2 TBS olive oil
- 3 jalapeños don’t forget those gloves!, stemmed, seeded, and finely chopped **
- 1 small yellow onion chopped
- 5 cloves garlic crushed then sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28- ounce can whole peeled tomatoes undrained
- Kosher salt to taste
- 6 eggs
- ½ cup feta cheese crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas optional, for serving
Heat oil in a large skillet over medium-high heat. Add jalapeños and onions and cook, stirring occasionally, until soft and golden brown, about 5-6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley. Scoop into bowls and serve with pitas, for dipping.
**For me, this dish was not very spicy, but if you are serving to children you may want to adjust the pepper content. 1 would probably be enough, but if you have a child who doesn’t mind a little spice, go ahead with the three.