Mediterranean Shakshuka

A traditional Israeli dish that's easy to make at home with lots of tomatoes and spices. Usually served in a hot frying pan, but you can skip this part at home. Just don't skimp on the spices!
35 mintotal cooking time
3 / 5recipe difficulty
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Ingredients for 4 portions

  • Eggs
    6 piece
  • Tomatoes
    4 piece
  • Tomato paste
    2 tablespoon
  • Feta
    1 cup
  • Onion
    1 piece
  • Bell pepper
    1 piece
  • Cloves of garlic
    3 piece
  • Olive oil
    3 tablespoon
  • Cumin
    1 teaspoon
  • Sweet paprika
    1 teaspoon
  • Hot pepper or chili flakes to taste
    1 by taste
  • Salt
    1 by taste
  • Black pepper
    1 by taste
  • Sprigs of parsley
    3 twig
Also requires frying pan

Step 1 out of 5

Onion — 1 piece, bell pepper — 1 piece, cloves of garlic — 3 piece, olive oil — 3 tablespoonHeat the olive oil in a deep frying pan on medium heat. Add the chopped bell pepper, garlic and onion. Sauté on low heat for 5-10 minutes.

Step 2 out of 5

Tomatoes — 4 piece, tomato paste — 2 tablespoon, cumin — 1 teaspoon, sweet paprika — 1 teaspoon, hot pepper or chili flakes to taste — 1 by taste, salt — 1 piece, black pepper — 1 pieceAdd the tomatoes and tomato paste to the pan, mix well, and let it simmer for 5-7 minutes. Now you can also add the spices: salt, pepper, cayenne pepper, chili flakes, paprika, and cumin.

Step 3 out of 5

Feta — 1 cupCrumble the feta into the vegetable mixture.

Step 4 out of 5

Eggs — 6 piece, salt — 1 pieceCarefully crack the eggs into the pan with the vegetable mixture and feta. Salt and pepper the eggs. Cover the pan and simmer for 7-10 minutes.

Step 5 out of 5

Sprigs of parsley — 3 twigTop with parsley before serving.
Ingredients from the recipe
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