Shakshuka (shak-shoo-kah) is a beloved dish in the Middle East and North Africa, and it holds a special place in Israeli cuisine alongside classics like falafel and hummus. Meaning “mixture” in Arabic, it was brought to Israel by Jewish immigrants from North Africa and features poached eggs in a rich, spiced tomato sauce. I stick to the traditional recipe but add a splash of cream and crumbled feta for extra richness—these simple tweaks make all the difference!

Traditionally made in a cast iron pan, shakshuka starts by simmering the sauce on the stovetop. The eggs are cracked into wells, briefly cooked, then finished under the broiler. Be sure to serve with warm pita bread (or any crusty bread) for soaking up every bit of the rich sauce and runny yolks—it’s the best part!

• Extra-Virgin Olive Oil: Used for sautéing the onions, garlic, and bell peppers.
• Yellow Onion, Garlic & Bell Pepper: This veggie trio forms the foundation of the dish—onions and peppers bring sweetness and body, while garlic adds depth.
• Smoked Paprika, Cumin, Coriander, Red Pepper Flakes: This spice blend imparts warmth, smokiness, and a touch of heat.
• Canned Diced Tomatoes: The base of the sauce.
• Chopped Greens, such as Swiss Chard, Kale, or Spinach: Add color, texture, and nutritional value, and help mellow out the acidity of the tomatoes.
• Heavy Cream: Balances the acidity of the tomatoes, adding a creamy richness that complements the eggs.
• Feta Cheese: Adds a tangy, salty element when sprinkled on top.
• Large Eggs: Poached directly in the sauce, the yolks give the sauce a creamy texture when broken.
• Cilantro: Adds a fresh note that brightens up the dish; feel free to leave it out if you’re not a cilantro fan

Step 1: Cook the veggies. In a large skillet, start the sauce by heating the oil over medium heat. Add the onions, garlic, and bell pepper, and cook for about 8 minutes, until they’re softened.

Step 2: Add the seasoning and tomatoes. Add the smoked paprika, cumin, coriander, red pepper flakes, salt, sugar, and tomatoes to the vegetable mixture. Cook for about 10 minutes, or until the sauce is slightly thickened.

Step 3: Finish the sauce. Mix in the greens and heavy cream into the tomato mixture. Simmer until the greens are soft and wilted, about 10 minutes.

Step 4: Make wells for the eggs. Remove the pan from the heat and use a spoon to create six wells in the sauce. You’ll crack the eggs right into them so they stay nicely contain

Step 5: Add the eggs and feta. Carefully crack an egg into each well, spooning a little sauce over the whites to help them set—just be sure not to disturb the yolks. Sprinkle with salt and scatter the crumbled feta around the eggs.

Step 6: Cook the eggs and finish the dish. Cover the pan and cook over low heat until the whites are mostly set, about 5 minutes. For runny yolks, pop the pan under the broiler for about 1 minute. If you like your yolks more cooked, just cook it a little longer. Sprinkle with cilantro and serve hot. Enjoy!