Bell Pepper

Shakshuka - Spicy Israeli Tomato Stew

Author Notes

The Hummus Place in Manhattan serves an incredible version of shakshuka (a spicy tomato stew with poached eggs and haloumi cheese). This is an incredibly flavorful, healthy, and cheap dish for a weeknight dinner (not to mention fast!) —Posie (Harwood) Brien

  • Serves 2
  • 3 tablespoons olive oil
  • 3 Anaheim chiles
  • 1 yellow onion
  • 1.5 teaspoons cumin, ground
  • 28 ounces can of San Marzano tomatoes, whole
  • 1 tablespoon paprika
  • 5 cloves garlic
  • 2 bell peppers, diced
  • several slices haloumi cheese
  • 4 eggs
In This Recipe
  1. Heat olive oil over medium heat in a large heavy-bottomed skillet or Dutch oven (make sure there is room for all ingredients!)
  2. Add diced onion and chopped chiles and cook until softened.
  3. Add minced garlic, cumin, and paprika and cook for a minute or two while stirring often so as to not burn ingredients.
  4. Add tomatoes and bell peppers and 1/2 cup water. Slightly crush the tomatoes with the back of a wooden spoon and let simmer until the mixture reduces and thickens, 12-20 minutes depending on heat and preference of texture.
  5. Gently crack eggs over the surface of the stew. Cover and let poach for several minutes --- baste the whites carefully. Add sliced haloumi cheese and a sprinkle of sea salt before serving.

See Reviews

See what other Food52ers are saying.

  • matthewddsg
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • BlueKaleRoad
  • ChefJune
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.