Israeli Shakshuka Quinoa Bowl with Roasted Peppers and Tahini

Name: Israeli Shakshuka Quinoa Bowl with Roasted Peppers and Tahini
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (280 g) quinoa, uncooked, rinsed thoroughly; 3 cups (710 ml) vegetable broth (or water); ½ tsp (3 g) salt (for quinoa); 2 whole bell peppers (red, yellow, or orange), medium, halved and seeded, halved lengthwise, seeded; 4 tbsp (60 ml) olive oil, extra-virgin; 1 whole (180 g) onion, yellow, medium, diced (½-inch / 1.3 cm pieces); 4 cloves garlic cloves, fresh, minced; 28 oz (800 g) canned crushed tomatoes (no sugar added); 2 tbsp (30 g) tomato paste; 1 tsp (2 g) ground cumin; ¾ tsp (1½ g) smoked paprika; to taste salt; to taste black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 4 whole large eggs, at room temperature; ¼ cup (60 g) tahini (sesame paste); 1½ whole lemon, fresh, juiced; 3 tbsp (45 ml) water, warm; ½ cup (15 g) cilantro or flat-leaf parsley, fresh, roughly chopped; ¼ cup (6 g) mint, fresh, roughly chopped (optional); ½ cup (75 g) pomegranate arils (seeds) (optional); ½ tsp (1 g) sumac powder (optional)

From the MyKitchenBank Kitchen

A modern grain-bowl spin on Israeli shakshuka: fluffy quinoa as the base, topped with roasted bell peppers, spiced tomato sauce, and eggs poached right in the sauce. Finished with creamy tahini drizzle, fresh herbs, and a squeeze of lemon. Warm, satisfying, and complete in one bowl.

Prep: 25 min
Cook: 35 min
Wait: 20 min
Total: 1 hr 20 min
Makes: 4 bowls

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Ingredients

4 servings

1½ cups (280 g) quinoa, uncooked, rinsed thoroughly
3 cups (710 ml) vegetable broth (or water)
½ tsp (3 g) salt (for quinoa)
2 whole bell peppers (red, yellow, or orange), medium, halved and seeded, halved lengthwise, seeded
4 tbsp (60 ml) olive oil, extra-virgin
1 whole (180 g) onion, yellow, medium, diced (½-inch / 1.3 cm pieces)
4 cloves garlic cloves, fresh, minced
28 oz (800 g) canned crushed tomatoes (no sugar added)
2 tbsp (30 g) tomato paste
1 tsp (2 g) ground cumin
¾ tsp (1.5 g) smoked paprika
to taste salt
to taste black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
4 whole large eggs, at room temperature
¼ cup (60 g) tahini (sesame paste)
1½ whole (1.5 whole) lemon, fresh, juiced
3 tbsp (45 ml) water, warm
½ cup (15 g) cilantro or flat-leaf parsley, fresh, roughly chopped
¼ cup (6 g) mint, fresh, roughly chopped (optional)
½ cup (75 g) pomegranate arils (seeds) (optional)
½ tsp (1 g) sumac powder (optional)

Equipment (6)

Medium saucepan with lid
Large (11-inch / 28 cm) shallow skillet or braising pan with lid
Baking sheet
Fine-mesh strainer
Wooden spoon
4 serving bowls

Steps

Before you start

Rinse quinoa thoroughly under cold water
Have all ingredients prepped and within reach before you start cooking
Preheat broiler for roasting peppers
Crack eggs into individual small bowls so they're ready to slide into sauce

1
Cook the quinoa
- In a medium saucepan, combine rinsed quinoa, vegetable broth, and ½ tsp salt.
- Bring to a boil over high heat, then reduce to low, cover with a lid, and simmer for 15 minutes.
- Remove from heat, keep covered, and let rest for 5 minutes.
- Fluff with a fork.
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Ready when: Quinoa grains are tender and have released their spiral germ; all liquid is absorbed
Tip: Don't skip rinsing the quinoa—it removes bitter saponins and helps prevent mushiness.
2
Roast the peppers
- Line a baking sheet with foil.
- Place pepper halves skin-side up on the sheet, brush with 1 tbsp olive oil, and season lightly with salt and black pepper.
- Place under a preheated broiler 4–5 inches from the heat.
- Broil for 8–10 minutes, until skins are charred and blistered in spots.
- Transfer to a cutting board and let cool for 2–3 minutes, then slice into ½-inch-wide strips.
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Ready when: Skins are blackened and blistered in spots; flesh is soft when pierced with a fork
Tip: Don't let the peppers fully collapse—they should still have some structural integrity for the bowl.
3
Build the tomato sauce
- In a large (11-inch / 28 cm) shallow skillet, warm 2 tbsp olive oil over medium heat.
- Add diced onion and sauté for 4–5 minutes, stirring occasionally, until translucent and softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute to deepen its flavor.
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Ready when: Onion is soft and translucent; tomato paste is caramelized slightly at edges
Tip: Toast the tomato paste for 1 minute to remove any raw, metallic taste.
4
Simmer the sauce
- Add crushed tomatoes, ground cumin, smoked paprika, and red pepper flakes (if using) to the skillet.
- Stir well to combine.
- Bring to a gentle simmer over medium heat and cook uncovered for 10 minutes, stirring occasionally.
- Taste and season with salt and black pepper as needed.
- The sauce should be slightly thickened and deeply flavored.
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Ready when: Sauce is noticeably thickened, oil may be visible at edges, and flavors are cohesive
Tip: If the sauce looks too watery, simmer a few extra minutes. If it's too thick, thin with a splash of broth or water.
5
Add peppers to sauce
- Gently stir the roasted pepper strips into the simmering tomato sauce.
- Allow to warm through for 1–2 minutes without allowing the sauce to boil hard.
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Ready when: Peppers are heated through and begin to soften into the sauce
Tip: If you fold them in too aggressively, they'll break apart. Use a gentle hand.
6
Make a tahini drizzle
- In a small bowl, whisk together tahini, juice from 1 lemon, and 3 tbsp warm water.
- Whisk until smooth and pourable (the consistency of heavy cream).
- If it's too thick, add water a tablespoon at a time.
- Season with a pinch of salt and black pepper to taste.
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Ready when: Tahini sauce is smooth, creamy, and pourable without lumps
Tip: Add water gradually—tahini can seize if you add too much at once. Whisk constantly and it will come together.
7
Poach the eggs in sauce
- Make 4 shallow wells (about 2 inches / 5 cm wide) in the simmering tomato-pepper sauce by gently pushing the sauce to the sides.
- Carefully slide one room-temperature egg into each well.
- Reduce heat to medium-low and cover the skillet with a lid (or foil if you don't have one).
- Poach for 4–6 minutes, until the egg whites are set and opaque but the yolks remain runny (for medium doneness), or 6–8 minutes for firmer yolks.
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Ready when: Egg whites are opaque and set to the touch; yolks jiggle slightly when the pan is shaken (for runny yolks) or are firm throughout (for fully cooked)
Tip: Keep the heat gentle to avoid the sauce boiling hard and breaking up the yolks. Crack eggs into small bowls first so you can slide them in quickly and evenly.
8
Assemble the bowls
- Divide cooked quinoa evenly among 4 serving bowls.
- Using a slotted spoon, top each bowl with one poached egg and an equal share of the roasted peppers and tomato sauce.
- Drizzle 2–3 tbsp tahini sauce over each bowl in a thin stream or zigzag pattern.
- Scatter cilantro (and mint if using), pomegranate arils, and a light dusting of sumac powder over the top.
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Ready when: Bowls are balanced with grain, sauce, egg, toppings, and drizzle
Tip: Serve immediately while the egg yolk is warm and runny—it acts as a sauce for the quinoa when you break into it.

Good to know

Tips

For a vegetarian version, this recipe is already plant-based if you use vegetable broth. For vegan, replace eggs with crumbled firm tofu tossed lightly in the sauce at the end, or skip them entirely and add extra tahini drizzle.
Don't rush the roasted peppers—the charred skin adds a subtle smokiness that pairs beautifully with the cumin and paprika in the sauce.
If your eggs keep cooking too fast and the yolks harden, lower the heat even more and cover sooner. The sauce should be at a bare simmer when you add the eggs.
Pomegranate arils and sumac are traditional Israeli touches. If you can't find sumac (a tart, lemony spice), substitute with a tiny pinch of sumac or simply omit it—the bowl is delicious without it.

Make ahead

The quinoa and sauce can be cooked 1 day ahead and refrigerated separately in airtight containers. Reheat the sauce gently over medium-low heat before poaching the eggs. The roasted peppers can be made up to 2 days ahead and stored in the fridge in an airtight container.

Storage & reheating

Cooked quinoa keeps in the fridge for up to 5 days. Tomato sauce with peppers keeps for up to 4 days in a sealed container. Assembled bowls with tahini and fresh herbs are best eaten the same day, though components can be reheated and reassembled. Freeze cooked quinoa and sauce (without eggs) for up to 3 months. Tahini sauce keeps in the fridge for 5 days. Thaw and reheat sauce on stovetop over medium-low heat; reheat quinoa in the microwave with a splash of water.

Substitutions

quinoa, uncooked → farro, millet, or couscous. Use the same weight and follow package instructions for cooking time and liquid ratio. Couscous will cook faster (about 5 minutes).
tahini (sesame paste) → Greek yogurt mixed with lemon juice and olive oil (½ cup yogurt + 2 tbsp lemon juice + 1 tbsp olive oil). This creates a tangier, lighter sauce. Whisk until smooth and thin with a little water if needed.
cilantro or flat-leaf parsley, fresh → flat-leaf parsley, dill, or a mix of basil and mint. Use the same amount. Each will shift the flavor profile slightly—parsley is milder, dill adds freshness, basil–mint is more herbal.
vegetable broth (or water) → chicken broth or water. Water will result in a more neutral quinoa; chicken broth adds subtle savory depth.