Israeli Shakshuka

Recipe by AniSarit
READY IN: 1hr 15mins




  • You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
  • Add red bell pepper and continue sauteeing until it softens up.
  • Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
  • With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
  • Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
  • The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
  • Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
  • Cover tightly with a lid and simmer for 20 minutes.