I first learned about the famous Israeli dish, Shakshuka, when I came across it on Smitten Kitchen.
And when I proceeded to google “Shakshuka,” I was amazed by the various ways this phenomenal egg dish was prepared.
On a bitterly cold snowy afternoon, I decided I was going to make Saveur’s version of Shakshuka, this is probably the most authentic version out there, I made a couple of minor swaps (less oil, less garlic, & no feta cheese) for my version.
Anaheim chilies, onion, garlic, crushed tomatoes, warm spices, and eggs. 
Keep in mind the Anaheim chilies, once deseeded, are not that spicy, alternatively jalapenos would work beautifully.
This to me epitomizes Middle Eastern comfort food.
Serve it up with toasted bread, or warm pita bread. 
Just perfection! Sunday brunch, anyone?
NUTRITION: Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Crushed Tomatoes are a good source of Fiber and Protein, additionally tomatoes are a good source of Vitamins A and C. Anaheim Chilies are a good source of Vitamin C. Parsley is an excellent source of Vitamins A, C, and K.
INGREDIENTS (makes 3 servings; mostly adapted from Smitten Kitchen, originally from Saveur):
- Garlic Infused Extra Virgin Olive Oil – 2 tbsp
- Onion – 1 medium (chopped)
- Anaheim Chilies (long green chilies) – 4 (deseeded, chopped)
- Garlic – 5 cloves (chopped)
- Paprika – 1 tbsp
- Cumin Powder – 1 tsp
- Black Pepper – just a sprinkle
- Salt – to taste
- Crushed Tomatoes – 1 (28 oz.) can
- Organic Eggs – 6 (I used 5, but 6 is the right amount)
- Fresh Parsley – a big handful (chopped and use as garnish)
DIRECTIONS:
1. Deseed the green chilies, and then chop the chilies, onion, and garlic.
NOTE: The long green chilies are more flavorful than hot, just make sure you deseed them completely. 
2. Heat a 10 inch cast-iron skillet on medium heat, add 2 tablespoon EVOO.
3. Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden. 
4. This is what you should have after after a few minutes.
5. Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.
6. Now add the crushed tomatoes. 
7. Stir to combine all the ingredients.
8. Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.
9. This is what you should have. 
10. Now form a well in the center.
11. Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.
12. Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.
13. Cover with a lid and allow the eggs to simmer on medium heat for 8 minutes. For runny eggs, cook slightly less for about 5 minutes total. I prefer my eggs well-done. 
14. While the eggs cook, chop up a handful of fresh parsley. 
15. Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita. 
TELL ME: Have you tried/heard of Shakshuka, or something similar? Are you in awe with this dish as much as I was when I first saw it?
Dixya says
i have seen them in few blogs and have been dying to make it. I am totally smitten Nisha. I will make it maybe for brunch this weekend.
honeywhatscooking says
This is so delicious Dixya, you will love it. ANd the ingredients are stuff we have at home at all times. 🙂
Parita @ myinnershakti says
This looks like the perfect rainy day meal! I love poached eggs and so does the hubby. Will be making this soon!
honeywhatscooking says
Thanks Parita, rainy or freezing cold. 🙂 I love poached eggs too, I cooked them a bit longer cause I don't like runny eggs. Let me know how it goes.
Anonymous says
This is very similar to Eggs in Purgatory. The main difference is we use Crush red Pepper in lieu of the chilis, no cumin and we top each egg with Mozzerella and Parmasean Cheese and fresh basil. We also serve if on fresh Italian bread from Colandra's. We make this every home Giants game and have been doing it for years.
honeywhatscooking says
Yes, I have heard of Eggs in Purgatory, just didn't quire realize what the difference was. I wanted to make an Italian version of this ... basil, mozarella, crushed pepper, so I guess it's the same thing to Eggs in Purgatory. Good stuff!
Anonymous says
Make sure you use the San Marzano tomatos. The cost is more but the taste is well worth it.
honeywhatscooking says
Oh most definitely.. those are the BEST when it comes to Italian food. Thanks for the tip!
Ameena says
This looks amazing...I've never had it before but I think this would be the most perfect brunch dish. Also, it's been SO COLD here that all I want to do is eat at home. No interest in going out to restaurants. So I might actually make this soon!
honeywhatscooking says
Thanks Ameena.. it's so easy, anyone can put it together, really! It's perfect for brunch, but I made it for dinner last night.. and it goes well with quinoa and makes great leftovers. I know, it's so cold here, I end up eating at home cause I'm so lazy to go out and ordering out is just so unhealthy. 🙂
Kitchen Riffs says
This is such a great dish, and so many different cuisines have something similar. Your version is wonderful -- great pictures. Thanks.
honeywhatscooking says
Thanks! I appreciate it, I made very few swaps and I loved my version. 🙂
Tara says
I love the colors, everything looks so fresh and vibrant and most importantly: very easy to make. Thank you for the recipe!
honeywhatscooking says
Thanks Tara. It is so fresh and very easy to make. I think you'll really enjoy it. Perfect for this cold weather.
Chai a Cup of Life says
Looks perfect. I made your fresh toast on the weekend and my son ask me for more, so thanks!!
honeywhatscooking says
Awww.. thanks Amelia. That's so great to hear.. makes my day when the little kids enjoy the food especially. 🙂
Asha Shivakumar says
I am totally craving it Nisha. It looks so good, after checking it out on insta late last night, I sorta dreamt of it. I am totally gonna make this soon.
honeywhatscooking says
Haha.. it's addictive.. I made it 2 days in a row, once for brunch and another for dinner. I wanna try different versions going forward. It's so good! 🙂
Anna and Liz Recipes says
This sounds amazing! I think my friend who is from Sicily, Italy makes a similar version and they call it eggs in the basket. Great recipe!
honeywhatscooking says
This was amazing Anna.. hope you make it. Yes, I'm sure there is a great Italian version of this with Parm + Basil, YUM!
Johnny @ COOKAH says
Yum, this looks so delicious. I'm going to have to try and make this dish one of these days.
honeywhatscooking says
Thanks Johnny! Hope you do, let me know how it goes.
eatgood4life.blogspot.com says
I need to come for brunch to your house next time 🙂 I have never heard of this dish before but it sure looks awesome. I am pinning this recipe for when I get my cast iron skillet, which I am super excited to get soon. Stay warm. This weather is killing me!!
honeywhatscooking says
Lol.. yes.. and I need to do that at your house.. you make amazing dishes Miryam! Thanks.. hope you try it. Definitely getting a cast iron skillet is a great investment. The weather is killing everyone girlfriend! I don't get it.
Liz Berg says
Wow, irresistible! I hadn't heard of this dish till I started blogging and don't know why I haven't made it yet. Yours looks terrific!
honeywhatscooking says
Thanks Liz. It's amazing all the stuff I've learned since I started blogging, some recipes just don't make it to food network. 🙂
Cate @ Chez CateyLou says
Wow, I've never heard of Shakshuka. This dish looks so delicious! Definitely Mediterranean comfort food. What a perfect brunch dish!
honeywhatscooking says
Thanks Cate.. hope you try it. It definitely is Med Comfort Food. It's perfect for this cold weather. 🙂
Sirisha says
I think the disappointment of Superbowl Sunday got me sick so I made myself these eggs for lunch today and they were delicious! Love your blog!
honeywhatscooking says
Thanks so much Sirisha. Glad you enjoyed them. 🙂
Unknown says
Loved it ....will try with fresh basil and more green chillies . Thank you
Ritu Singh says
Nisha, I made this this morning, and it was amazing! A perfect combination of hearty, flavorful, and spicy. I added some extra red pepper flakes to it. My family loved it. We served it on top of toasted sourdough. Yummy!
honeywhatscooking says
Thanks Ritu. Yes, the combo is super hearty and flavorful. Sourdough with this sounds incredible. It's my favorite bread. THanks for sharing Ritu. 🙂