Hanukkah Shakshuka with Olive Oil and Za'atar

Name: Hanukkah Shakshuka with Olive Oil and Za'atar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic cloves, minced; 28 oz (794 ml) canned crushed tomatoes; ¾ teaspoon (3¾ g) ground cumin; ½ teaspoon (2½ g) smoked paprika; kosher salt, to taste; freshly ground black pepper, to taste; 8 whole large eggs; 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling; 1½ tablespoons (10 g) za'atar spice blend; ¼ cup (10 g) fresh cilantro or parsley, loosely packed, roughly chopped (optional); crusty bread or pita, for serving (optional)

From the MyKitchenBank Kitchen

A vibrant, warming shakshuka perfect for Hanukkah celebrations or any morning feast. Eggs poach gently in a fragrant tomato sauce infused with garlic, finished with a drizzle of fruity olive oil and a generous sprinkle of za'atar. This dish honors the oil at the heart of the Hanukkah story while delivering bold, comforting flavors in under 30 minutes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: 4 servings (2 eggs per person)

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Steps

Before you start

Gather all ingredients and measure them before you begin—the cooking happens quickly
Use a skillet at least 10 inches across so eggs have room to poach without crowding
Have eggs at room temperature if possible so they cook evenly

1
Bloom the aromatics
- Heat 3 tablespoons (45 ml) of olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the minced garlic and cook, stirring often, for about 1 minute until fragrant but not browned.
- The oil should sizzle gently around the garlic.
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Ready when: Garlic is fragrant and just beginning to color lightly
Tip: Don't let the garlic brown or it will taste bitter. If it starts to color too quickly, lower the heat.
2
Build the sauce
- Pour in the 28 oz (794 ml) can of crushed tomatoes, including all the juices.
- Stir in the cumin and smoked paprika.
- Bring the sauce to a gentle simmer over medium-high heat, stirring occasionally.
- Once simmering, reduce the heat to medium-low and let it bubble gently for about 5 minutes so the flavors meld.
- Taste and season with salt and black pepper.
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Ready when: Sauce is lightly bubbling and has thickened slightly
Tip: Taste the sauce now and adjust seasoning—you want it flavorful enough to carry the delicate eggs.
3
Create wells for eggs
- Using the back of a spoon, gently press 8 shallow wells into the tomato sauce, spacing them evenly around the pan.
- Each well should be about 2 inches across.
- Try not to stir or break up the sauce; you're just creating small pockets for the eggs to nestle into.
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Ready when: Eight gentle indentations visible in the sauce
Tip: If your sauce is too thin, it may not hold the wells. That's fine—the eggs will still poach, just less dramatically.
4
Crack and nestle the eggs
- Carefully crack each of the 8 eggs into a small bowl first, then gently slide each egg into one of the wells, keeping the yolk intact.
- If you're not confident, you can crack directly into the well, but using a bowl first prevents shell fragments.
- Keep the heat at medium-low.
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Ready when: All 8 eggs are nestled in the sauce with yolks intact
Tip: Work quickly so all eggs are in the pan at roughly the same time and cook evenly.
5
Cover and poach
- Cover the skillet with a lid or even a large plate.
- Keep the heat at medium-low and let the eggs poach in the gentle heat of the sauce for 6–8 minutes.
- The egg whites should turn opaque and set while the yolks stay slightly runny (or cook longer if you prefer firmer yolks).
- The sauce will continue to bubble gently around the eggs.
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Ready when: Egg whites are opaque and set; yolks jiggle slightly when the pan is nudged (or are firm if you prefer)
Tip: Resist the urge to peek constantly—each time you lift the lid, heat escapes and cooking takes longer.
6
Finish with oil and za'atar
- Remove the skillet from heat.
- Drizzle the remaining 2 tablespoons (30 ml) of olive oil evenly over the shakshuka, then generously sprinkle the 1.5 tablespoons (10 g) of za'atar over the top.
- The oil and spice will coat both the eggs and the sauce, adding richness and herbaceous flavor.
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Ready when: Za'atar and olive oil are evenly distributed across the dish
Tip: The fresh drizzle of oil and za'atar at the end preserves their vibrant flavors—don't skip this step.
7
Garnish and serve
- If using the optional cilantro or parsley, scatter it over the top for freshness and color.
- Serve the shakshuka hot, directly from the skillet, with crusty bread or pita on the side for dipping and scooping up the eggs and sauce.
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Tip: Shakshuka is best eaten immediately while the yolks are still warm and the sauce is steaming.

Good to know

Tips

For a spicier shakshuka, add ¼ to ½ teaspoon of Aleppo pepper or cayenne to the sauce at the end of step 2.
Shakshuka is naturally vegetarian, but a dollop of labneh or Greek yogurt on top adds creaminess and tang.
This dish celebrates the oil of Hanukkah—use the best extra-virgin olive oil you have; its quality will shine in every bite.
If your skillet doesn't have a lid, cover it tightly with heavy-duty foil to trap the heat while eggs poach.

Make ahead

The tomato sauce can be made up to 1 day ahead and reheated gently before adding the eggs. The shakshuka itself is best served fresh, but leftovers can be chilled and reheated gently on the stovetop.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat in a skillet, adding a splash of water if the sauce has thickened too much. Do not freeze, as the texture of the eggs will suffer.

Substitutions

canned crushed tomatoes → Fresh tomatoes (about 2 lbs / 900 g), chopped. Will need to cook slightly longer to break down and concentrate; result will be fresher but less unified in texture.
za'atar spice blend → 1 teaspoon ground sumac mixed with 1 teaspoon dried oregano and ½ teaspoon sesame seeds. Mimics the tangy, herbaceous flavor of za'atar if you don't have it on hand.
ground cumin → ½ teaspoon ground coriander. Offers a slightly lighter, more citrusy warmth; reduce paprika by half to balance.
fresh cilantro or parsley → Fresh mint, dill, or additional parsley. Any fresh herb adds brightness; mint is particularly nice if you have it.