SHAKSHUKA RECIPE - eggs poached in bell pepper and tomato sauce
Recipe type: brunch
Cuisine: Kosher
Prep time: 
Total time: 
Serves: 6
  • 6 eggs
  • 2 red bell peppers
  • 5 lb (1.6 Kg) whole peeled tomatoes
  • 1 (400 g) big onion
  • 3 tbsp extra-virgin olive oil
  • 2 cloves of garlic
  • 1 tbsp fresh cilantro
  • 1 dash cilantro powder
  • 2 tsp cumin seeds
  • 1 dash Cayenne pepper
  • 2 tsp black pepper
  • to taste table salt
  1. BELL PEPPERS: BAKED OR SEARED?It is possible to cook the bell peppers for the Shakshuka in two different ways, depending on your preferences:SEARED: rinse and dice the bell peppers discarding the seeds and white parts. After that, place a pan, best if cast iron, over high heat and sear the bell peppers until well seared, stirring continuously. Once ready, pour the dices into a bowl, season with a tbsp of olive oil, a pinch of salt, and a pinch of pepper.BAKED: preheat the oven to 390° F (200° C). Now, rinse the peppers, and place on a tray lined with parchment paper. Bake the bell peppers about 40 minutes until the skin will be brown, flipping them on halfway. After that, seal the peppers into plastic or paper sandwich bags for 5 minutes. Finally, peel the peppers still hot, discard the water inside and the seeds, and reduce into dices or stripes. Season the peppers with 1 tbsp of olive oil, a pinch of salt, and a pinch of black pepper.
  2. CARAMELIZED ONION AND TOMATO SAUCEPeel the onion and cut it into halves, then reduce them into slices. Now, pour 2 tbsp of extra-virgin olive oil into a pan, best if cast iron, and place over low/medium heat. Finally, add the onions along with a generous pinch of salt, and cook slowly until the vegetables start to caramelize, stirring occasionally.Meanwhile, the onions caramelize, peel and crush the cloves of garlic, and saute them in a pot along with 2 tbsp of extra-virgin olive oil. After that, raise the peeled tomatoes from their sauce, dice them and pour into the pot. Cook slowly the sauce until thick.Once the onions are golden brown, add the cumin seeds, and the Cayenne pepper, then stir-fry a few minutes more. After that, add the cilantro powder, and the diced tomatoes, and the bell peppers.
  3. SERVING SHAKSHUKACook the Shakshuka sauce until thick enough to create six holes. At this point, crack the eggs and pour carefully one egg into each hole. Cover the pan, and cook over low heat until the eggs are ready: cooked but still smooth.Complete with fresh cilantro minced, and a sprinkle of black pepper. Serve immediately.
Recipe by philosokitchen at