Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　Shakshuka—a dish of eggs poached in tomato-pepper sauce—originated in Tunisia, but you’ll find versions across North Africa and the Middle East, particularly in Israel, where it’s become a de facto national dish. This Israeli shakshuka recipe from chef and cookbook author Einat Admony starts with sautéed onions, bell peppers (this recipe calls for green, but yellow, orange, or red bell peppers work too), and jalapeños. It gains concentrated acidity from tomato paste and whole peeled canned tomatoes; avoid pre-diced tomatoes, which won’t break down in the sauce. Acidic tomato sauce can damage cast iron, so opt for a stainless, enameled, or nonstick pan for this dish. 

　　Once you’ve mastered the basic recipe, there are countless ways to spin the Mediterranean classic. This recipe calls for sweet Hungarian paprika, but you can swap it out for other styles, like smoked paprika, or supplement with other spices such as coriander, cayenne pepper, chili powder, or red pepper flakes. Some versions call for fresh tomatoes or add harissa to make a spicy tomato sauce. Some skip the tomatoes altogether and double down on veggies and herbs to make green shakshuka.

　　Admony’s shakshuka recipe is built entirely on the stovetop for ultimate ease. You’ll know the dish is ready when the egg whites have set, but a pale cast spreads over the yolks, indicating that they’re just jammy. Garnish the skillet with crispy chickpeas, crumbled feta cheese, and finely chopped cilantro; serve with challah, crusty bread, or pita for a hearty brunch or weeknight dinner.

　　This recipe was excerpted from ‘Balaboosta’ by Einat Admony. Buy the full book on Amazon.

　　

Ingredients

4–6 servings

　　3 Tbsp. canola oil

　　2 medium yellow onions, chopped

　　1 large green bell pepper, cored, seeded, and chopped

　　1 large jalapeño chile, cored, seeded, and chopped

　　7 garlic cloves, finely chopped

　　¼ cup tomato paste

　　1 28-ounce can whole peeled tomatoes, crushed by hand

　　1 bay leaf

　　2½ Tbsp. sugar

　　1½ Tbsp. kosher salt

　　1 Tbsp. sweet Hungarian paprika

　　1 Tbsp. ground cumin

　　1½ tsp. freshly ground black pepper

　　1 tsp. ground caraway

　　½ bunch Swiss chard, stemmed and chopped, or spinach

　　8 to 12 large eggs

　　

Step 1

Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.

　　

Step 2

Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.

　　

Step 3

Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent. 

　　Editor’s note: Head this way for more of our best recipes for eggs →

　　Reprinted from Balaboosta by Einat Admony, Copyright © 2013, published by Artisan.Buy the full book from Workman Publishing, Amazon, or Bookshop.