Israeli Shakshuka
Eggs poached in a spiced tomato-pepper sauce, served in the pan with pita, an Israeli brunch favorite.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 66 views
Calories
300
kcal
Servings
2
Prep time
30
min
Diet
ovo-lacto
🧺 Ingredients
- Tomatoes4 · Swap: 400g canned tomatoes
- Red bell pepper1
- Onion1
- Garlic3 cloves
- Eggs4
- Paprika1 tsp
- Ground cumin1 tsp
- Chili powder1/2 tsp · Swap: omit
- Olive oil3 tbsp
- Chopped cilantroto taste
- Saltto taste
👩🍳 Steps
- 1Soften diced onion and red pepper in olive oil, then add garlic and spices until fragrant.
- 2Add the diced tomato and salt; simmer 15 minutes into a thick red sauce.
- 3Make four wells in the sauce with a spoon and crack an egg into each.
- 4Cover and cook 5-7 minutes until the whites set but the yolks stay soft.
- 5Scatter cilantro and bring the pan to the table with pita for dipping.
📊 Nutrition
| Protein | 15g |
| Iron | 3mg |
| Calcium | 90mg |
| Fiber | 5g |
Introduction
Shakshuka has North African roots but became iconic in Israel, today a signature brunch. Tender eggs are poached in a rich, spiced tomato sauce and served sizzling in the pan.
Wellness Benefits
- Tomato is mildly cooling and appetite-whetting, red pepper is rich in vitamin C, and warming spices comfort the stomach and move qi.
- Eggs offer complete protein and lecithin, nourishing yin and moistening dryness to balance the tomatoes.
Nutrition Highlights
- Cooking the tomatoes in oil makes their lycopene easier to absorb.
- Eggs add complete protein, vitamin D and B12.
Tips
- Make wells before adding the eggs so they hold their shape.
- Residual heat keeps cooking after the flame is off; pull it early for runny yolks.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
