Recipe by Simcha Hirschkowitz

Shakshuka with Caramelized Onions, Yellow and Bulgarian Cheese

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
4 Servings


- Dairy - Egg
40 Minutes


Main ingredients

  • 3 tablespoons oil

  • 2 large onions, diced

  • 1 tablespoon sugar

  • 2 small carrots, peeled and grated

  • 7 garlic cloves, minced or 7 cubes Gefen Frozen Garlic

  • salt to taste

  • white pepper to taste

  • 4 large tomatoes, chopped

  • 14 ounces Gefen Tomato Sauce

  • 1/4 cup water

  • 4 eggs

  • 1/2 cup yellow cheese, grated

  • 1/2 cup feta (Bulgarian) cheese, cubed


Prepare the Shakshuka


Heat oil in a sauté pan over medium-high heat. Add onions and fry until beginning to brown. Add sugar and carrots and stir to combine. Add garlic, salt and white pepper and continue to fry until the mixture is deeply golden.


Add tomatoes. Lower heat, cover, and let steam for 10 minutes. Lift the lid and add tomato sauce and water. Stir and continue to cook until sauce thickens.


Taste and adjust seasoning at this point. (If serving in individual dishes as shown, transfer mixture to oven safe dishes and continue as directed, baking the final eight minutes in the oven instead of over the stove).


Crack eggs, one at a time, into a small dish. Add each egg over the shakshuka, evenly spacing them on top. Once egg sets slightly, top with cheeses. Cover and cook additional eight minutes. 


Serve with fresh bread.


To eliminate the odors of garlic, onions, fish, hot pepper, or other pungent smells, rub your hands with salt (about a teaspoon full). The salt neutralizes the smell. Wash off the salt and wash with regular soap.   To pry apart two cups that have become jammed inside one another, place the bottom cup in a bowl with hot water and pour cold water over the top cup. The temperature difference will cause them to separate almost immediately.
Shakshuka with Caramelized Onions, Yellow and Bulgarian Cheese

Please log in to rate


Notify of
Inline Feedbacks
View all comments