This is an Israeli vegetarian breakfast specialty! Spicy tomato and pepper stew with four eggs poached into it. The sauce is incredibly flavorful and very Mediterranean…reminds me of something you’d taste in Spain – with vibrant flavors of tomato, red bell pepper and paprika.
In a medium to large saucepan, heat olive oil over medium heat. Add onion, garlic, bell peppers, jalapenos, and serranos, and sweat until onions are translucent and peppers are soft. Add all dry spices and mix well.
Deglaze with 1/4 cup water, and add crushed tomatoes, roma tomatoes, and tomato paste. Simmer on low until thick and stew-like.To finish, crack 6 eggs on top of shakshuka. Finish in 400⁰ oven until eggs are to your liking. (4-6 minutes for over easy. 10 minutes for over medium. 12 minutes for over hard).
Sprinkle top with feta cheese and cilantro. Serve with pita bread or corn tortilla chips.