Entree: Russia – Russian Jewish Cuisine – Шакшука ➤ Shakshuka (Eggs poached in a spiced tomato and pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 7 min

Total 37 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tsp (10 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/4 tsp (1.25 ml) cayenne pepper, optional
- 1 28 oz (800 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 6 large eggs, approx. 1.75 oz (50 g) each
- 2 tbsp (8 g) fresh dill or parsley, chopped
- 2 tbsp (30 ml) sour cream or plain yogurt, for serving (optional)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley, for garnish (optional)

Instructions

1. Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onion and diced red pepper and cook until softened, about 6–8 minutes.
2. Stir in the minced garlic, paprika, cumin, and cayenne if using; cook for 30–60 seconds until fragrant.
3. Add the crushed tomatoes, tomato paste, sugar if using, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat and simmer gently until the sauce thickens slightly, about 10–12 minutes.
4. Taste and adjust seasoning. Using the back of a spoon, make six small wells in the sauce and crack one egg into each well.
5. Cover the skillet and cook over low heat until the egg whites are set but yolks remain runny, about 6–9 minutes, or longer for firmer yolks.
6. Remove from heat, sprinkle with chopped dill or parsley and additional cilantro or parsley if desired. Dollop with sour cream or yogurt if using.
7. Serve immediately with crusty bread or challah for dipping.