Foodbe
shakshuka

shakshuka

👨‍🍳 Chefy Tip: Cover the pan completely — the trapped steam cooks the eggtops without flipping. Remove from heat when the whites are set and the yolks still wobble — carryover heat does the rest.

Serves
2
Prep
10 min
Cook
25 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
320
Carbs
18g
Protein
18g
Fat
18g

Flavor Profile

🍅 Deep and tangy from slow-cooked tomatoes
🌶️ Smoky and spiced with cumin and paprika
🥚 Rich and runny from soft-poached eggs
🧅 Sweet and savory from caramelized onion
🌿 Fresh and bright with flat-leaf parsley

Ingredients

🥚 4 large eggs
🍅 1 can (400g) crushed tomatoes
🫑 1 red bell pepper, diced
🧅 1 medium yellow onion, diced
🧄 3 cloves garlic, minced
🌶️ 1 tsp harissa paste
🌿 1 tsp ground cumin
🫑 1 tsp smoked paprika
🛢️ 2 tbsp olive oil
🧂 1/2 tsp sea salt
🌶️ 1/4 tsp black pepper
🌿 2 tbsp fresh flat-leaf parsley, chopped

Instructions

01

Heat olive oil in a skillet over medium heat. Cook onion 6-8 minutes until softened. Add bell pepper 3 minutes, then garlic 1 minute.

02

Stir in cumin, paprika, harissa, salt, and pepper. Cook 1 minute to bloom spices. Add crushed tomatoes and simmer 10 minutes until sauce thickens.

03

Create 4 wells in the sauce and crack an egg into each. Cover and cook 5-7 minutes until whites are set but yolks still runny. Top with parsley and serve from the skillet.

🧬 Food Science

Cooking tomatoes in oil significantly increases lycopene bioavailability — the antioxidant compound linked to reduced risk of cardiovascular disease and certain cancers. Lycopene is fat-soluble, meaning the olive oil in shakshuka actively improves absorption compared to raw tomatoes.

Pair It

🥂 Fresh mint tea or a light-bodied Israeli Cabernet Sauvignon pairs beautifully with the spiced tomato sauce.
🍽️ Serve with Israeli salad of diced cucumber and tomato for a classic pairing.