How To Make Israeli Shakshuka

How To Make Israeli Shakshuka



  • 1 green jalapeno pepper, finely diced
  • 1 large onion, diced
  • 26 1⁄2 ounces Pomi brand chopped tomatoes
  • 2 red bell peppers, diced
  • 2 teaspoons olive oil
  • 4 extra large ripe tomatoes, chopped
  • 6 large eggs
  • black pepper, to taste
  • kosher salt, to taste

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Step 1

Sauté onions in olive oil until opaque and tender in a large nonstick deep sauté pan with a cover.

Step 2

Red bell pepper should be added and sauteed until soft.

Step 3

Once the tomatoes are breaking apart, reduce the heat to low.

Step 4

The majority of the sauce should remain in the carton when adding the chunkiest parts of the “Pomi”. Add the jalapeno now, as well.

Step 5

The sauce can be added slowly, as needed, to prevent the mixture from becoming dry. It should take about 30-40 minutes to cook, covered partially, and stirred every once in a while.

Step 6

Approximately 1-1 1/2 inches high, the result should look like a bunch of tomatoes stuck together.

Step 7

Taking care not to overlap the whites, set the yolks about four finger widths apart on top of the shakshuka.

Step 8

During the final 20 minutes of simmering, cover tightly with a lid.

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Frequently asked questions (FAQ)

Q1: What is Shakshuka Israeli style?
A1: This style is a popular breakfast dish originating from Israel, consisting of eggs poached in a flavorful tomato and pepper sauce.

Q2: Can you share an authentic Israeli Shakshuka recipe?
A2: Certainly! Check out our recipe for a true taste of this Middle Eastern favorite.

Q3: Is Shakshuka Arabic or Israeli in origin?
A3: While Shakshuka has Middle Eastern roots, it’s commonly associated with Israeli and Jewish cuisine, making it a beloved Israeli breakfast dish.

Q4: What makes Israeli breakfast Shakshuka unique?
A4: Shakshuka is unique for its rich tomato sauce, often spiced with regional flavors, and the addition of eggs poached directly in the sauce.

Q5: Do you have the best Israeli Shakshuka recipe, perhaps with chickpeas?
A5: Yes, we have the Shakshuka recipe, and you can even try a variation with chickpeas for added texture and flavor.

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