06/24/2026
VIRAL GLOBAL RECIPES: #14
ISRAEL'S SHAKSHUKA — THE ONE-PAN DISH EVERYONE'S COOKING RIGHT NOW
"This one-pan dish has exploded across food media for the last two years. Five ingredients. One pan. Eat it straight from the skillet."
💪🏼Middle Eastern / Israeli · GF · High Protein
⏱ TIME: 20 minutes
INGREDIENTS
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 (28-ounce can) whole peeled tomatoes
• 6 large eggs
• salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped
METHOD
• Warm the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, then sauté for about 5 minutes, or until the onion is soft and translucent.
• Stir in the minced garlic along with the spices, and cook for another 30–60 seconds until fragrant.
• Add the canned tomatoes with their juices, gently crushing the tomatoes with the back of a spoon as they cook. Season with salt and black pepper, then let the sauce come to a gentle simmer.
• Create small wells in the tomato mixture using a spoon, then carefully crack an egg into each one. Cook for 5–8 minutes, or until the eggs reach your preferred doneness. Covering the pan with a lid will help the eggs cook more quickly.
• Finish with a generous sprinkle of freshly chopped cilantro and parsley, then serve warm.
TIPS
• If you enjoy dairy, sprinkle crumbled feta or goat cheese over the top before serving for extra creaminess. Instead of the traditional pita bread, sliced avocado makes a fresh and delicious pairing.
• Although Shakshuka is often photographed in cast iron cookware, the acidity of the tomatoes can gradually wear down the pan's seasoning and may even leave a slight metallic taste. For the best results, use a stainless steel skillet or another non-reactive pan.
📊 MACROS: 16g protein · 12g fat · 14g carbs · 220 kcal
⭐ STANDOUT: One pan, no plates needed — eat straight from the skillet, the way it's meant to be.
