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Shakshuka (Baked Eggs With Spicy Tomato Sauce)

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Photo by Kristin Teig

Shakshuka means “all mixed up” in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it’s important that the sauce is well seasoned and warmed before you add the eggs.

Cooks' Note

Zhoug: Shakshuka, no matter where it originates, should be spicy, so the zhoug (a spicy Yemenite herb sauce) is essential, adding both heat and brightness from the fresh herbs.
Hawayej: Our recipe calls for hawayej, or hawaij (pronounced ha-why-ge), a traditional Yemenite spice blend. Usually a mixture of cumin, caraway, turmeric, peppercorns, cardamom, and cloves, hawayej may be difficult to find; curry powder can be substituted. My favorite is blended by our friend and master spice blender Lior Lev Sercarz in New York. You can buy directly from him online at laboiteny.com or make your own by combining 1/4 cup ground cumin, 2 tablespoons turmeric, 2 teaspoons ground cardamom, 1 tablespoon ground coriander, 3 tablespoons fresh ground pepper, and 1 teaspoon ground cinnamon. Mix well and store in an airtight container out of direct sunlight for up to 3 months.

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