Shakshuka from The New Yiddish Kitchen
  • 3 tablespoons (45 ml) extra virgin olive oil, divided
  • 1 small onion, cut into small dices
  • 3 cloves garlic, sliced
  • 2 bell peppers, cut into small dices
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • 1 tablespoon (15 g) tomato paste
  • ½ teaspoon salt
  • 28 ounces (795 g) diced tomatoes, or
  • 2 pounds (900 g) fresh
  • 4–6 eggs
  1. Heat a large skillet over medium heat and add 2 tablespoons (30 ml) of the olive oil. Once shimmering, add the onions and sauté. for 8–10 minutes, stirring occasionally, until they are golden brown and softened.
  2. Add the garlic and peppers and sauté. for another 3–4 minutes, until the garlic is golden brown.
  3. Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
  4. Add the tomato paste and stir into the vegetables, cooking until it’s a brick red color, about 30 seconds to 1 minute.
  5. Add the salt and diced tomatoes and stir, scraping up any browned bits that have stuck to the bottom.
  6. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  7. Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it’s at a gentle simmer and allow the eggs to cook for 8 minutes.
  8. Cover and cook for an additional 3–5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.
  9. Bubbe’s tip: Bubula, you need to eat your vegetables! Serve this with a salad on the side, or throw in a handful of spinach or watercress during the last 10 minutes, before adding the eggs. Was that so difficult?
Recipe by Anya's Eats at