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 and Orange Shakshuka with Butternut Squash. 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
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon 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.
This can also be made with baked sweet potatoes instead of tomato. Scoop out and mash the potatoes. Use the tomato and onions mixture to put over the dish at serving time. Same recipe just with potato as the base. Crispy toast squares as a side.
I’ve been wanting to make Shakshuka for a long time (never have), and I love this video! It simplifies what I always thought was a complicated dish. Looks so yum! Also, I’ve spent time in France since I was a teenage and was so surprised to learn that there, too, sometimes eggs are for dinner, too. Great video!
Hi the ingredients are listed but I don’t see the portion size for the Sauce with and without egg or eggs
Hi Melissa – this will create 6 servings!
Every time I make this dish I have to put my second helping aside because my son eats the entire skillet. A family favorite!
Thanks for specifying that shakshuka very much originated in North Africa. Food appropriation is a real thing and I’m glad to see your disclaimer that you were sponsored by an Israeli group, so at least I’m aware of the reason behind you mentioning it so much in the post, despite the very rich North African history of this dish.
I once did the pre-made Trader Joe’s shakshuka in my 6″ cast iron skillet and it stripped at least half of the seasoning down to bare metal. This was a very well-seasoned pan with years of use.
Anyway, I made shakshuka in a non-stick pan and it came out so good. Also the pan was not destroyed.
It was indeed easy to make and very good. Thank you
Made this for breakfast this morning. Thanks for another delicious recipe, Lisa!
So simple and delicious! Thank you for sharing, I love your recipes cause they always turn out great !
Perfect recipe! Easy to make, easy to add to and great to eat! On permanent rotation.. thank you for sharing! 🙌 💞
In tuscany Italy we call it “papparino” or at least my grandmother called it this way when I was a child. For children is prepared without pepper and paprika and no cumino.
She used to ask me if I want in the plate the “eye of the cow” , that mean the egg yolk entire , or not, that mean scrambled egg. I always asked scrambled because this eye looking at me from yhe plate was a little bit frigtening. :-)
I love it very much! It’s semm so be delicious
Thank you for using organic ingredients and showing us how to make this amazing dish. Wondering if this is served with pita to sop up the juices?
Yes, you can serve with pita!
How long will this keep?
This will keep for up to 4 days in the fridge!
Didn’t expect to love this as much as I do! Whole family approves! Had it with sliced avocado on the side, YUM! I’ve made it a couple times now, I think next time I’ll try diced tomatoes. Cheaper, and as the tomatoes break down anyway?
Yum! I’m going to try fer sure!
Hope you enjoy this recipe Gillian!
Made this tonight for 3 people, used the recipe for 6 and we loved it thankyou. ( one egg each though)
DELICIOUS! added several mushrooms & used all peppers for addition al colour. Recommended to all who are looking for an easy dinner.
May be a dumb question… Do you use ground cumin? Or cumin seeds
I’m using ground cumin for this recipe.
No potatoes? Really??
Added a small jalapeno and a few shakes of red pepper flakes as another poster suggested. Other than that, I followed the recipe exactly. Mine turned out way juicier, probably just because of the brand of canned whole tomatoes, but still very, very good. Definitely a keeper. Thanks!
Mine turned out juicier too..I think you’re right about the canned tomatoes. Still was a HUGE hit in my house! :)
My go to breakfast meal for the past months ! Totally bursting with flavors and budget friendly 😊 I live alone, so I make a big batch with 6 eggs that I eat during the week.
My add-ons :
-a toasted slice of gluten free bread under the eggs
– half avocado sliced with lime juice and sea salt
– small portion of oven cooked sweet potatoes
– feta cheese
– cilantro or basil
😊
Hey Diane, I tried out a similar breakfast today, and it tasted great! Thank you so much for your recommendations!
Ever since I picked up an RTE from Trader Joe’s, I’ve been craving it!
It’s a keeper!
I used half regular paprika & half smoked paprika, as well as Chipolte chili powder to amp up the smokiness & heat.
Made this recipe for my birthday this morning, as I’m missing the Middle East (spent 17 months in Qatar). Varied the recipe slightly by adding chopped jalapeños and mushrooms. This tasted just like I remember having it, for the first time and then every subsequent morning, at a resort in Salalah, Oman. Thanks for making my day!
Love the idea of adding mushrooms and jalapenos into the mix! Hope this got your birthday morning off to a great start Nancy, and Happy Birthday :)
Looks great. If I want to use fresh tomatoes over canned, how many would you recommend?