Shakshuka (A Jewish/North African-Inspired Egg Dish)
Breakfast & Brunch
Eggs are a main protein ingredient in Israel, and Shakshuka is one of the most popular (if not the most popular) egg dishes. This easy Shakshuka recipe, a Jewish/North African-inspired egg dish that means “all mixed up”, is so simple to make, delicious and satisfying that it’s sure to become a staple in your home! Enjoy for breakfast, lunch or dinner and share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make three servings, begin by heating olive oil in a medium skillet over medium-high heat. Add diced onion and cook, stirring, until translucent and beginning to color. Add finely minced garlic and cook for about another minute.
Next, add fire-roasted diced tomatoes, paprika, turmeric and cumin to the skillet. Reduce heat to medium-low and cook for several minutes, until mixture is slightly thickened.
Make three slight depressions in the tomato mixture with the back of a soup spoon and break one egg into each depression (Note: Some of the egg white will spill out).
Cover the skillet with a lid or foil and cook until egg whites are just set, about 2 minutes. Break open yolks with a fork to allow to spread and recover skillet, cooking until eggs are cooked to desired degree of doneness (about 1 to 2 minutes longer).
Sprinkle Cabot Garlic Herb Cheddar, Cabot Seriously Sharp Cheddar or a combination of both types of cheese over the eggs, cover the skillet and remove from heat. Let stand until the cheese is melted, about 3 minutes. Cut into 3 portions with spatula, serve and enjoy!
Want another easy, tasty egg and cheese recipe? Be sure to try our Baked Eggs with Cheesy Polenta next! Did you know that Cabot is a cooperative of farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this Israeli Shakshuka recipe so, if you could rate and review it once you’ve given it a try, we’d really appreciate it!
- 2 tablespoons olive oil
- 1 medium mild white or sweet onion, such as Vidalia, diced
1 - 2 garlic cloves, finely minced
- 1 (14.5-oz.) can fire-roasted diced tomatoes, partially drained
- ½ teaspoon sweet or sweet smoked paprika
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
- 3 large eggs
2½ ounces Cabot Garlic Herb Cheddar or Cabot Seriously Sharp Cheddar, grated (about ⅔ cup), or a combination
- HEAT oil in medium skillet over medium-high heat. Add onion and cook, stirring, until translucent and beginning to color. Add garlic and cook for about 1 minute longer.
- ADD tomatoes, paprika, turmeric, cumin, and black pepper to skillet; reduce heat to medium-low and cook for several minutes until mixture is slightly thickened.
- MAKE three slight depressions in tomato mixture with the back of a soup spoon; break one egg into each depression (some of white will spill out).
- COVER skillet with lid or foil and cook until whites are just set, about 2 minutes. Break open yolks with fork to allow to spread; recover skillet and cook until eggs are cooked to desired degree of doneness, 1 to 2 minutes longer. Sprinkle cheese over eggs, recover skillet and remove from heat. Let stand until cheese is melted, about 3 minutes. Cut into 3 portions with spatula and serve.
- per serving
- 22 grams
- Saturated Fat
- 7 grams
- 240 milligrams
- 290 milligrams
- 11 grams
- 2 grams
- 14 grams
- 250 milligrams