Shakshuka is a wildly popular dish in Israel and is popping up at trendy dining spots all over the country. Cooking for Dads host Rob Barrett shows us how easy it is to make.

Inspired by J. Kenji Lopez-Alt, Serious Eats


  • 3 spoonfuls olive oil
  • 1 medium onion sliced
  • 1 bell pepper slices finely
  • 2 cloves garlic, chopped
  • 1 spoonful cumin
  • 1 spoonful paprika
  • 1 can peeled tomatoes (28 ounce) or 3 large tomatoes diced.
  • salt and pepper
  • 4 eggs

Optional: 1. Add the meat of one brat before you add the tomatoes and chop up with spatula. 2. Mix two spoonfuls of brown sugar with a little bit of the cumin and paprika and sprinkle on the eggs once you’ve put them in the sauce. Super yum. Not really optional. Directions:

  • Heat the oil in a skillet over high heat. Add the onion and pepper and stir slightly, allowing a small char to occur. Then add the garlic and stir. After 30 seconds, add cumin and paprika and stir.
  • Add tomatoes, lower heat to medium and let stew for 10 minutes, stirring occasionally.
  • Season with a little salt and fresh ground pepper.
  • Make a 4 small wells in the sauce with a spoon and and gently crack an egg into each hole.
  • Cover the pan with a lid until the egg whites are just set, about 1 minute.
  • Spoon into bolws and serve.
  • You can also keep the sauce in the refrigerator and just heat up and add an egg then.
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