Chef Rafaeli’s Traditional Shakshuka

Perfect for Gatherings – Rich Flavor, Warm Spices, and Beautiful Presentation SHAKSHUKA RECIPE – Poached eggs gently simmered in a rich, warmly spiced tomato sauce.

Shakshuka is a beloved Mediterranean dish that brings people together around the table. With its vibrant color, bold aroma, and comforting depth of flavor, it’s the ideal centerpiece for any brunch or casual gathering. The harmony of soft-poached eggs nestled in a savory tomato and pepper sauce—fragrant with paprika, garlic, and sweet undertones—makes every bite satisfying. Serve it straight from the skillet, garnished with fresh herbs and paired with crusty bread or warm pita to scoop up every last drop.

Ingredients

• Olive oil, for sautéing
• 2 shallots (or substitute white onions), chopped evenly
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can chopped tomatoes in sauce (Chef uses chopped real beef tomatoes)
• 1 tablespoon paprika
• A little bit of sugar
• Salt and black pepper, to taste
• 5 eggs
• Fresh cilantro or parsley, for garnish

Instructions

Step 1: Heat the Pan

Start by heating olive oil in a cast iron skillet. Chef Rafaeli prefers his Le Creuset cast iron because it distributes heat evenly, ensuring the eggs cook to perfection. Plus, it makes for a beautiful presentation—shakshuka is traditionally served in the same skillet it’s cooked in.

Step 2: Sauté the Vegetables

Add the chopped shallots (or white onions) and red bell pepper. Try to chop the vegetables to the same size so they cook uniformly. Sauté over medium heat until the onions turn translucent and the peppers soften.

Step 3: Add Garlic

Add the minced garlic and cook for another minute until fragrant. At this point, your kitchen should already be smelling incredible.

Step 4: Spice It Up

Now, add 1 tablespoon of paprika, a little bit of sugar, and salt and black pepper to taste. Stir well to combine, allowing the spices to bloom and enrich the dish with warmth and depth.

Step 5: Add the Tomatoes and Simmer

Pour in a can of chopped tomatoes in sauce—Chef uses real beef tomatoes for robust flavor. Let the mixture cook on medium-low heat for 10–15 minutes, stirring occasionally, until it thickens into a rich, fragrant sauce.

Step 6: Poach the Eggs

Once the sauce is ready, use a spoon to make five indentations in the sauce. Carefully crack an egg into each one. Turn the heat down to low, cover the skillet, and let it simmer for 4–5 minutes, or until the egg whites are just set and a light film has formed over the yolks. If you prefer firmer yolks, cook a bit longer.

Step 7: Garnish and Serve

Remove from heat and garnish with fresh cilantro or parsley. Serve hot, right from the skillet, with crusty bread or pita on the side to soak up every flavorful bite.

Bon appétit!

For inquiries, Chef Rafaeli can be reached at: 917-567-6860