Shakshuka
Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
Shakshuka
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.
I spent two weeks traveling throughout Israel (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you an authentic, Tel Aviv-inspired rendition.
Is Tel Aviv the Shakshuka Capital?
Tel Aviv, which I’ll talk about more in a future post, is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people.
There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.
The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with fresh squeezed juice and a side of fruit, yes please! But as this may be a new recipe for many of you, let’s answer some basic questions about shakshuka.
What is Shakshuka?
Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).
Is Shakshuka Spicy?
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.
How Do You Make Shakshuka
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well). Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. Stir the veggies for about 5 minutes or until the onions become translucent.
Then add the garlic and spices and stir for another minute until they’re nice and fragrant. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top.
Use your spatula to make little holes for the eggs, then crack an egg into each hole. I used 6 eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking.
Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!
For More Healthy Breakfast Recipes
- Healthy Breakfast Casserole
- Smoked Salmon Frittata
- Zucchini and Prosciutto Egg Muffins
- Baked Eggs in Avocado
Watch How Easy it is to Make Shakshuka
If shakshuka is new to you, make sure to watch my tutorial video. I’ll walk you through the process step-by-step (it’s super easy). You’ll have it mastered in no time!
Shakshuka Recipe (Easy & Traditional)
Ingredients
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and parsley.
Lisa's Tips
- If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
Nutrition
Disclaimer: I visited Israel in partnership with Vibe Israel, a non-profit group bringing awareness to all that Israel has to offer. I had an amazing time on their wellness tour and I’m happy to share my experiences. All opinions are my own.
Delicious. You should give more credit to the Palestinian culture rather than make it seem like Israelis came up with all this on their own.
Easy to follow. I appreciated the cultural context provided by Lisa.
I enjoyed this dish in several locations during a trip to Morroco. Each had a slightly different taste with the one served in our tent camp in the desert having the best flavor and the one in a big hotel having the least interesting flavor. It may have been the spice combination that made the difference.
Hi Melody- This dish can sometimes vary a bit in different regions, depending on spices being used! But, I’m glad you found this recipe easy to follow!
I make shakshuka often. This recipe is the basic one, but with a slight difference or two: (1) I use smoked paprika for everything, this included, and (2) I add 1-2 chopped jalapeños or serranos (whichever I have at the time), seeded only if you don’t want that extra heat.
Also, I agree with your serving-size tip, except MY serving is always 2 eggs. Just make the large batch of sauce, then spoon enough of it (hot) into a baking dish small enough for just that Goldilocks portion that’s right for you! I like it with a toasty baguette or ciabatta, although focaccia would be nice, too. Heck, anything that can sop up the awesome gravy works!
This is that rarest of dishes for me: I have no desire to add any meat at all, not even bacon! As I’m a carnivorous omnivore, that makes shakshuka a rare jewel. It’s also supremely easy to make. If you have children old enough to possess knife skills and able to crack eggs without piercing the yolk, they can make it, too. (Just think how great it would work in a college dorm with a burner and the right size pan — Come to think of it, a ”shakshuka kit” would be a thoughtful and creative gift for any college-bound kiddo!)
Hi Hollis – I’m loving your additions to this staple shakshuka recipe! Thanks so much for sharing :)
Excellent! We used some already roasted bell peppers, with chopped parsnips and cherry tomatoes from the night before, but everything else was as specified. Really tasty and easy.
Hi Leslie – Wonderful! Definitely an easy one pan recipe to whip up :)
Hi we make this for Indian breakfast too, but we add chopped green chilli too. It’s an go to meal for low times.
The first time I had shakshuka was at French Roast, a little UWS eatery in NYC. It was amazing and every time I visit the city, I have that exact breakfast there almost every day; they serve it with a piping hot mini-loaf of french bread.
Thank you for this recipe – I cannot wait to try it for Sunday breakfast tomorrow!
Hi Melody – Glad to hear I can bring back one of your favorite meals in New York City :) Can’t wait for you to make this today!
Is there a reason you use whole tomatoes vs. diced since you are breaking them up anyway? Just curious.
I use whole tomatoes as they’re peeled. Usually diced tomatoes still have their skin on. :)
This sounds delicious. If I want to make with fresh tomatoes, how many do I use? Do I cut the tomatoes before adding to pan or just use the whole tomatoes? Also, what size of sauté pan should I use?
I am not a big fan of bell peppers and was wondering if maybe there was another substitute that would work in here. Was thinking maybe eggplant or zucchini? Or would they be too soft?
Have been wanting to try this for a long time and thanks for making it look easy enough for me to try.
Hi Deb – No worries! You can substitute with either vegetable – both eggplant or zucchini would be a great choice. Can’t wait for you to try this recipe :)
Going to try this out the weekend!! Just wondering what would be better to use? Fresh tomatoes or canned ?
Hi Allison – You can use either one, but I prefer to use fresh tomatoes. I think it will taste a bit better :)
Hi, Lisa. This looks fabulous and I will make it soon, but where is the singleserving recipe? In the video, you mentioned that you would post an adaptation of this for a single serving. Can you direct me to it on your site? Thanks so much!
Hi Natalie – you can easily halve or quarter the ingredients for a single serving. You could also make a full batch of the sauce and then save it into individual portions, stored in the fridge or freezer for future use. :)
I can’t wait to try it!!! Right now I’m preparing the falafel flatbread. I’m excited on how it will come up!
Thank you for all your great recipes.
Hi Lili – Wonderful! Can’t wait to see how your falafel flatbread turns out :)
Delicious and easy to make quickly with regular items, no
Special ingredients.
Side note: the second time I made this I used “DiNapoli” canned whole tomatoes, which according to the label is a California brand, and they tasted extremely sweet (although they have no added sugar). I would not use that brand again!
Hi Carol- So glad you loved this recipe :) And thanks for sharing the quick tip!
Made two batches of the shakshouka for 8 guys and it slapped. Incredible dish, suuuuuuuuper easy. Gonna make this every weekend.
Hi Joey – That’s amazing! I’m so glad to hear all of you guys loved this recipe :) You’ll have to try my green shakshuka next!