Brunch Made Simple: Classic Shakshuka Recipe

Shakshuka is one of Israel's most beloved comfort foods, and for good reason. 

With rich tomato sauce, fragrant garlic, warming spices, and perfectly cooked eggs, it's a simple dish that delivers incredible flavor every time. Whether you're serving it for breakfast, brunch, lunch, or a light dinner, this classic homemade shakshuka is easy to prepare and always a crowd-pleaser.

Ingredients

• 6 ripe tomatoes
• 5 eggs
• 4 garlic cloves, thinly sliced
• 4 tablespoons oil
• 2 tablespoons tomato paste or high quality matbucha
• 1 teaspoon hot paprika
• 1 teaspoon smoked paprika
• 1/2 hot pepper, finely chopped (optional)
• 1/2 teaspoon sugar
• Salt and black pepper, to taste
• Chopped parsley or cilantro, for garnish

Instructions

Using a sharp knife, make a small X on the bottom of each tomato. Place the tomatoes in boiling water for a few minutes, then transfer them to a bowl and peel away the skins. Dice the tomatoes into small cubes.

Heat the oil in a wide skillet over medium heat. Add the sliced garlic, hot paprika, and smoked paprika. If using the hot pepper, add it now as well. Cook for about 1 minute, stirring constantly, just until fragrant.

Add the diced tomatoes, tomato paste or matbucha, sugar, and about 5 tablespoons of water. Stir well, cover the skillet, and cook over medium heat for about 3 minutes, allowing the flavors to combine.

Using a spoon, create small wells in the sauce. Crack one egg into each well, making sure to check the eggs beforehand.

Season the eggs lightly with salt and black pepper. Cover the skillet and cook for about 10 to 15 minutes, or until the eggs are cooked to your preferred doneness.

Sprinkle with freshly chopped parsley or cilantro and serve immediately with fresh bread or pita for dipping.

Enjoy!