Leviathan Jewish Journal at UC Santa Cruz

Easy Shakshuka Recipe

Written and photographed by Rachel Ledeboer

Ingredients:

  • 3-4 tomatoes OR 1 can of tomatoes OR 2 cups of tomato sauce
  • 2 red bell peppers
  • 1/2 of an onion
  • 1 clove of garlic
  • 3 eggs
  • Parmesan OR feta cheese
  • Vegetable oil

Season to taste:

  • Salt
  • Pepper
  • Cumin
  • Chili powder
  • Paprika

Start by cutting up the onions, garlic, and peppers, then sauté them with a bit of oil. After about 7 minutes, add in the tomatoes, and cook until some of the liquid has evaporated and it has the consistency of a thick sauce. Add all the spices, with the amount depending on your preference, and stir. 

Make 3 divots in the sauce and crack an egg into each of the divots, keeping the yolks intact. I find it easiest to crack the egg into a little cup and then carefully pour it into the sauce. Put the heat on low and cover the pot. Let it sit for 10 minutes, or until the eggs are cooked the way you want them.

Remove from heat and add grated parmesan or feta cheese to taste. Enjoy!

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