Israeli Shakshuka

2016 Mountain State Fair - Third Place - Nate Worley, Buncombe Co.


Prep Time: 10 Mins

Cook Time: 15 Mins

Makes: 6 Servings


3 medium tomatoes, chopped
1 small eggplant, cubed
1 small onion, chopped
1 green bell pepper, chopped
1 handful of fresh oregano, minced
2 cloves garlic, minced
1 Tablespoon coriander
1 Tablespoon chili powder
1 18oz. can tomato paste
Salt & pepper to taste
6 eggs


In large oven proof pot, combine all ingredients, except the eggs.  Cook on medium heat on top of range 15-20 minutes, until vegetables are tender.   Using a spoon, make indentions into the sauce.   Break eggs individually into a saucer and slip eggs into indentions.  Broil in oven for approximately 3-4 minutes, until desired doneness of eggs.

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