Israeli Poached Eggs (Shakshuka)

Israeli Poached Eggs (Shakshuka)
Makes 4
Prep 10 m
Cook 25 m
Stand 5 m



  1. 1 of 2 Heat olive oil in a deep-sided skillet over medium heat. Add onion; cook 3 minutes. Stir in garlic, harissa, cumin and turmeric. Cook 2 more minutes. Mix in tomatoes, roasted peppers and salt. Simmer 10 minutes.
  2. 2 of 2 Stir in cilantro and two-thirds of the feta. One by one, crack eggs into a small dish and carefully pour them into sauce. Simmer 10 minutes. Cover and remove from heat. Let stand about 5 minutes, depending on desired doneness. Sprinkle with remaining feta. Garnish with additional cilantro and serve in a bowl with pita, if using.
Nutrition Information for Israeli Poached Eggs (Shakshuka)
Servings Per Recipe: 4
Per Serving: 18 g Fat, total, 395 kcal cal., 807 mg sodium, 23 g pro., 6 g sat. fat, 440 mg chol., 9 g fiber, 35 g carb.