Shakshouka (Israeli Eggs with Tomatoes & Peppers)


2 large red bell peppers chopped

2 large anaheim peppers chopped

1 large onion chopped

5 cloves garlic minced

1/3 cup EVOO

28 ounce can diced tomatoes reserve juice

2 teaspoons paprika

1/2 teaspoon cumin

kosher salt to taste


parsley or cilantro for garnish


Combine EVOO, peppers, onion & garlic. Saute until softly brown. Add tomatoes without the juice. (Reserve the juice for thinning the sauce later, if desired.) Season with Paprika & cumin. Cover & simmer gently for about an hour.

Right before serving, break eggs on top of the gently simmering sauce. Cover & cook until eggs are poached.

Garnish with roughly chopped parsley. Serve in bowls with toast or bread to dip into the egg yolks.


May use a large jar sliced roasted red peppers instead of red & green peppers.