Shakshuka – Poached Eggs in Tomato Broth


Have you ever wondered how to make shakshuka? This wonderful Israeli Shakshuka recipe with poached eggs made in a saucy tomato broth is the next best addition to your weekend brunch or easy recipe arsenal.


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 28 ounce can diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • optional: pinch of dried chili flakes
  • 5 large eggs
  • 1–2 tbsp freshly chopped parsley
  • fresh black pepper, to taste


  1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.

  2. Sauté onions for 3-5 mins or until translucent.

  3. Add in garlic and cook for 1 minute.

  4. Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.

  5. Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.

  6. Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.

  7. Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.

  8. Serve immediately with chrono bread for dipping.



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