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Experience the warmth and comfort of Israeli Shakshouka, a delightful dish that brings a burst of flavors directly from the Middle East to your table. This recipe harmoniously blends spicy cumin and harissa with the tanginess of tomatoes, all crowned with perfectly poached eggs. Served hot straight from the skillet, it's perfect for a cozy breakfast or brunch with friends and family. It's simple yet exotic—a journey of flavors in every bite!
Heat olive oil in a large skillet over medium heat.
Add the diced onions and red bell peppers. Cook until the onions are translucent, about 5 minutes.
Stir in the minced garlic, cumin, and harissa paste. Cook for another 2 minutes until fragrant.
Add the canned crushed tomatoes to the skillet. Stir well and let simmer for 10 minutes. Season with salt and black pepper to taste.
Create small wells in the tomato mixture with a spoon and crack an egg into each well.
Cover the skillet and let it cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Garnish with chopped cilantro and crumbled feta cheese before serving.
Serve hot, directly from the skillet, along with crusty bread or warm pita.
