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SHAKSHUKAPronounced shak-SHOOK-a and meaning “all mixed up” in Hebrew, shakshuka is a traditional Middle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce. It’s a one-dish wonder of a dinner: quick to prepare and completely satisfying.

  • Yield: 3 to 4 Servings
  • Total Time: 45 Minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 mild peppers (such as Anaheim), seeded and chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 (28-ounce) can diced tomatoes, with their juices
  • 0.5 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 6 to 8 medium or large eggs
  • 2 tablespoons chopped flat-leaf parsley
  • 0.25 cup crumbled feta cheese
  • Warm pita bread (store-bought or homemade) or
  • baguette,* for serving
How to Make It
  1. In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapeños and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
  2. Crack eggs on top of sauce; cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread.  
  3. Serve shakshuka family-style with lots of toasty pita bread for soaking up the sauce.

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