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Israeli Shakshuka with Two Poached Eggs

Warm and tangy stewed tomatoes, topped with two savory farm eggs, finished with fresh feta cheese. This dish bears a rich Israeli heritage. This Shakshuka is a staple food on breakfast tables in Israel - and will become a regular on your breakfast table! 

    Yield: 4 servings

    • - 8 eggs (for poaching when assembling dish)
    • - 8 roma tomatoes, seeded, diced, juice reserved
    • - One 28oz can organic tomatoes (whole), crushed by hand
    • - 2 jalapenos, diced
    • - 1 large white onion, thinly sliced
    • - 4 cloves garlic, thinly sliced
    • - 5 sprigs thyme
    • - Salt and pepper



    • 1. Place all contents in a large pot. Cover and simmer on low for 20-30 min.
    • 2. Partially blend contents with an immersion blender or stick blender.
    • 3. Season with salt and pepper.

    Serve on bowls with two poached eggs on top and garnish with fresh thyme.



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