Prep Cook Yield Ready In
15 minutes 30 minutes 8 45 minutes

Michael Solomonov’s Shakshuka Recipe

Whether for breakfast, lunch, or dinner, I return to this shakshuka recipe time and time again. It’s great for feeding a hungry crowd.

This recipe calls for an optional addition of grated dried lime — limes that have been boiled in a salt brine then left in the sun to dry. This ingredient is a staple of Persian cuisine, and is popular throughout the Middle East. They have a deep, earthy citrus flavor.

Cook this dish along with Chef Solomonov live on his new digital series, “Bringing Israel Home,” airing Wednesday nights at 8:00 p.m. ET. Plus, sign up for show reminders and more information here.


  • ½ cup good olive oil, divided
  • 2 onions, chopped (about 3 cups)
  • 4 red or green bell peppers, chopped
  • 6 garlic cloves, sliced
  • 2 Tbsp grated dried lime, optional
  • 6 Tbsp sweet paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp kosher salt
  • 8 cups tomato puree
  • 1 Tbsp + 1 tsp sugar
  • 16 large eggs
  • Serrano chiles, thinly sliced
  • fresh cilantro, chopped


  1. Heat ¼ cup of the oil over medium heat in a cast iron skilled large enough to accommodate 16 poached eggs. If you do not have a skillet large enough, use two pans, dividing the ingredients evenly between them.
  2. Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes. 
  3. Add the tomato puree and sugar and simmer until reduced by about a third,10-12 minutes.
  4. Whisk in the remaining ¼ cup oil.
  5. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with Serrano chiles and cilantro and serve immediately, right from the pan.

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