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By: Gil Geron, CEO of Orca Security • Show: Shakshuka and Security - Bridging DevOps and Defense
Makes: 4 servings • Prep: 15 min • Cook: 25–30 min • Total: 40–45 min • Difficulty: Easy
Tags: Israeli, Breakfast/Brunch, One-Pan, Gluten-Free, No Onions

A classic North African–Israeli shakshuka with a deep, sweet-savory red sauce that’s properly caramelized for real depth—finished with jammy eggs and herbs.

Equipment

• 12-inch (30 cm) deep skillet with lid (or tagine/sauté pan)
• Chef’s knife & cutting board
• Measuring cups/spoons
• Optional: microplane for garlic, instant-read thermometer

Ingredients

Base

• 3 Tbsp extra-virgin olive oil (45 ml)
• 2 large red bell peppers, diced small (about 10 oz / 280 g total)
• 1 serrano pepper or jalapeno for spice
• 4 large garlic cloves, finely grated or minced
• 2 Tbsp double-concentrated tomato paste (30 g)

Sauce

• 1 tsp ground cumin (3 g)
• 1 tsp sweet paprika (2 g)
• ¼ tsp smoked paprika (optional)
• Pinch red pepper flakes or 1–2 tsp harissa, to taste
• 1 can whole peeled tomatoes, 28 oz (800 g), hand-crushed with juices
• ¾ tsp kosher salt, plus more to taste
• Freshly ground black pepper
• ½ tsp sugar or a splash of pomegranate molasses (optional, balances acidity)

Eggs & Finish

• 6-8 large eggs
• ¼ cup chopped fresh cilantro (10 g)
• Extra-virgin olive oil, for finishing
• Warm pita, challah, or crusty bread, to serve
• Lemon wedges (optional)

Mise en Place (Do this first)

• Dice bell peppers; mince or microplane the garlic.
• Cube tomatoes; measure spices and tomato paste.
• Chop herbs; set feta aside.
• Crack eggs into a small bowl if you like for easier pouring.

Method

1. Blister the peppers (6–8 min). Heat olive oil in a 12-inch skillet over medium-high until shimmering. Add bell peppers and a small pinch of salt. Cook, stirring occasionally, until edges blister and lightly char and peppers turn sweet and tender.
2. Caramelize the vegetables (2–3 min). Reduce heat to medium. Push peppers to the edges, leaving a clear hot spot in the center with a sheen of oil. Add tomato paste to the center and cook, pressing and stirring, until it turns rusty brick-red, sticky, and leaves a light fond on the pan.
3. Bloom the spices (30–45 sec). Stir garlic into the paste; cook until fragrant (do not brown). Add cumin, paprika(s), and flakes/harissa; stir to bloom in the oil.
4. Build and reduce the sauce (8–12 min). Pour in tomatoes and juices. Add ¾ tsp salt, a few grinds of pepper. Simmer at medium heat with gentle burbles, stirring and scraping up fond, until the sauce is thick, glossy, and spoon-tracks hold. Taste and adjust salt/heat.
5. Set the eggs (6–8 min). Make wells with the back of a spoon. Slip an egg into each. Sprinkle lightly with salt and pepper. Cover with a lid and cook on medium-low until whites are just set and yolks are still jammy (6–8 min).
6. Finish & serve. Remove from heat. Drizzle with olive oil, scatter feta (if using) and herbs. Serve right from the pan with warm bread and lemon wedges.

Pro Tips (from Gil)

• Caramelization is non-negotiable. If the paste is still bright red and smells “raw tomato,” keep cooking until it darkens and smells sweet-savory.
• Thickness = success. A thin sauce won’t poach eggs evenly. Reduce until it’s saucy-jammy before adding eggs.
• Carryover counts. For runnier yolks, cut the heat at 6 minutes and let the pan rest covered 1–2 minutes.

Make-Ahead, Storage & Reheat

• Make-ahead: Cook through Step 4 up to 2 days in advance; cool and refrigerate.
• Storage: Leftovers (with eggs) keep 1 day refrigerated.
• Reheat: Warm the base gently on the stovetop with a splash of water/stock; add fresh eggs to serve.

Substitutions & Variations

• No heat: Skip flakes/harissa; add extra sweet paprika.
• Spicier: Use serrano instead of flakes, or add 1–2 tsp hot harissa.
• Dairy: Add feta, goats cheese, or halloumi; finish with a tahini drizzle or toasted pine nuts.
• Protein add-ins: Stir in 1 can chickpeas (drained) in Step 4; or crumble in browned merguez during Step 1.

Allergen & Dietary Notes

• Contains eggs; dairy only if using feta.
• Naturally gluten-free (serve with GF bread if needed).
• Dairy-free and vegetarian adaptable (see above).

Nutrition (per serving, est.)

~300 kcal, 16 g protein, 14 g carbs, 21 g fat, 3 g fiber, 640 mg sodium (approximate; with feta)

Pairings

• Drink: Mint tea, dry rosé, or sparkling water with lemon.
• Sides: Israeli salad with cucumbers, tomatoes, and sumac; hummus; olives.

Troubleshooting

• Sauce watery? Simmer uncovered 3–5 more minutes; stir to prevent scorching.
• Eggs undercooked? Keep covered another 1–2 minutes off-heat; residual heat finishes whites.
• Too acidic? Add a pinch of sugar or a knob of butter; simmer 1 minute.
• Too salty? Add a splash of water and reduce again, or balance with a squeeze of lemon.

Notes & Credits

• Recipe by Gil Geron, CEO of Orca Security. Built deliberately without onions; sweetness and depth come from pepper blistering + caramelization.
• Inspired by classic North African shakshuka traditions adapted for a no-onion kitchen.
• Watch the episode and behind-the-scenes!