Shakshuka is an easy, healthy meal 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.
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 and Jordan, 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 and Jordan (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 the most authentic rendition.
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!).
Shakshuka Ingredients
- Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
- Spices: The simple combination of paprika, cumin, and chili powder imparts incredible flavor. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
- Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture. I personally prefer my yolks a bit runny.
- Fresh Herbs: A sprinkle of freshly chopped parsley and cilantro not only adds a pop of green, but also adds yet another layer of flavor.
How to Make Shakshuka
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well – see my tip below).
Saute the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over 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 the mixture is nice and fragrant.
Simmer the eggs on top. 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 use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!
Common Questions
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.
The eggs should cook fully after simmering for 5 to 8 minutes in the pan. But if you’d like to speed up the process, go ahead and add a lid. They’ll cook in about half the time.
Yes, you sure can. I’m using whole peeled tomatoes which break down easily into a soft texture (as there’s no skin). But you can use diced fresh tomatoes as well. If using fresh, you’ll need about 10 to 12 tomatoes.
Shakshuka is abundant in tel aviv
Tel Aviv 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 freshly squeezed juice and a side of fruit, yes please!
What To Serve With Shakshuka
It’s quite common to serve pita or some type of bread with shakshuka. You can dip it in the sauce to soak it all up! I was fortunate in Tel Aviv to find several restaurants that served gluten-free pita, much to my delight! But here are a few other ideas:
- For breakfast: Make my falafel or falafel flatbread for a delicious bread alternative. I’ve been known to break the falafel in half and then dip them in my serving. Can’t let any of that sauce go to waste! A side a fresh fruit is always a great idea as well.
- For lunch or any time of day: Serve up a tasty mezze platter with sides of hummus, baba ganoush or white bean dip. And for salads, my Mediterranean chickpea salad, lentil salad, or Israeli salad are always winners.
More Healthy Breakfast Recipes
- Healthy Breakfast Casserole – This meal prep friendly breakfast casserole is a go-to!
- Turkish Eggs – The most flavorful brunch!
- Smoked Salmon Frittata – A favorite for brunch and entertaining.
- Zucchini and Prosciutto Egg Muffins – These grab and go egg muffins are healthy and convenient.
- Baked Eggs in Avocado – It’s so simple and so tasty.
I hope you enjoy this authentic shakshuka recipe from my travels to Egypt, Israel, and Jordan. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below.
Description
Video
Equipment
- Stainless Steel Pan My go-to pan in the kitchen!
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. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted December 2018, but updated to include new photos, video, and information for your benefit!
Loved loved this recipe, I subbed the cilantro for basil and I think it gave it a nice little twist if you’re not a fan !
That’s a perfect swap if you’re not a fan of cilantro. I’m happy you loved it, Chloe!
This is the 2nd time I’ve made this delish breakfast. So easy to put together and minutes to cook. Definitely a hearty and wonderful breakfast!! Can also make tomato mixture up ahead of time and finish for a very fast breakfast.
Happy to hear you’re loving this shakshuka recipe, Holli!
This is a truly excellent version! I play around with it, adding different spice combinations (smoked Spanish paprika, Turkish chili powder, ras-al-hanout) because why not? But always the onion, garlic, peppers and tomatoes in my All Clad. I agree about not using cast iron, that’s for instagram, not taste. Thank you – your recipes are always spot on and trustworthy.
It truly is a customizable dish! Enjoy, Lisa.
I’m probably the worst cook on the planet, but I needed to make some healthy dietary changes and this dish which I had never even heard of popped up on the list of approved dishes. I found your recipe, was so wary of making the dish and WOW……. It absolutely blew my mind! It came out absolutely perfect with just a bit of applied logic. It’s probably the only meal I’ve eaten this entire week that I have thoroughly enjoyed! Thank you for posting this, it’s on the menu for next week as well and I am honestly not sure I can wait that long! :)
Thrilled to hear this shakshuka was a success, Keegan! I can’t wait to see what you make next.
One of our favorite breakfasts! It’s fresh enough for a warm summer morning but the spices make it a cozy dish for the winter too! I’ve tried several recipes on the internet for this dish and Lisa’s is the best
Thanks so much, Megan. I’m glad you love it!
it always comes out too liquid. Im not sure what im doing wrong here.
If you’re using canned tomatoes then don’t put in all the liquid in the can. The tomatoes alone are very watery so hold back. You can also add tomato paste to thicken the canned tomatoes . Most easy solution is to use a plain marinara sauce; it’s already thickened.
I’ve been meaning to make a version of this for some time as I’m trying to cut down on carbs. Divided the family and wasn’t for me. I didn’t like the combination of eggs with the tomato sauce and found the paprika overpowering.
I am speechless,
Over and over I make Shakshuka, my sweet♥️and I love for Sunday’s breakfast.
You are my number 1, I have learned so much from your videos, they are simple and is a real pleasure to watch them.
Thank you so much for being there for us.
Hi Miryam – So great to hear you’ve learned so much from my channel!
It’s an African dish and it’s delicious.
Great recipe Really tasty
Hi. I am looking to make this for first time. Is there any suggestions if cooking for one person? All ingredients I like so eating more than once a week be no problem.
Hi Philippa – Great! That just means you get to enjoy all of these leftovers to yourself. ;) Enjoy!
As a single person too, I’d suggest only adding two eggs at a time! Otherwise they’ll overcook when you reheat it. Then tomorrow, add a splash of water to loosen it so it can warm back to a good consistency then add your two eggs to cook for that day :)
Great recipe. Tried it many times!
A couple of variations:
– I add a slight amount of honey to manage the sourness of tomatoes.
– Suggest a bit of allspice or you can use the Chinese 5 spice blend
– In Indian cooking there’s a concept of “tadka” you can use it to spice up the dish for individual servings. You essentially take ghee or butter and heat it such that when you put in red chilli powder or cumin or both- you get spiced oil
Hi I just came across this posting from your time in Israel
Can you send me any of the hotels or restaurants that you enjoy and recommend?
Thank you I follow all of your trips and recipes and really appreciate the effort you make to share them with us
It really makes a very big difference so I think you
Love this recipe! It’s so easy and delicious! I do it with tofu.
Delish!
Delicious! Thanks for the recipe.
Look forward to trying this recipe
Enjoy, Elaine! Let us know how it turns out.
This is now my go-to shakshuka recipe! It comes together so quickly and it tastes amazing every time. Thank you!
Happy to hear this has become your go-to shakshuka recipe, Talia!
Amazing recipe! Very delicious. I’m sure your travels to Palestine and Jordan must’ve been beautiful. My family enjoyed this dish thoroughly and the measurements were perfect :)
They were definitely life-changing trips! Happy to hear you and your family loved this shakshuka recipe, Sumi.
Hi Lisa! Just made this for my husband and I for dinner and we absolutely loved it. Thank you so much for the wonderful recipe and inspiration to try new things!! I can hardly wait for my daughter to get home to try it. She’s the adventurous cook in our family and I’m betting she loves it!
Happy to hear you both loved this shakshuka recipe, Maureen! I hope your daughter loves it too!
Made this recipe so many times. It’s simply delicious and so easy to make. I didn’t use bell peppers. Sometimes I add chickpeas or black beans.
Happy to hear you’re loving this shakshuka recipe, Janet!
Have made this recipe a couple of times now, so easy and delicious! Really adaptable as well, this time around I chucked in some white beans that I had left over in the fridge for an extra protein boost and served over crispy potatoes (also left over). So yum
Love the way you tweaked this recipe to make it your own with the white beans and potatoes! Sounds delicious, Danny.
Can you make the sauce the night before? I am making it for a group of 12 ladies.
Yes, you sure can!
This is definately going to be tomorrows brekkie.
Excited for you to try this, Brad!
Thank you for sharing the Recipe. I’ve just made a very good Shakshuka for my guest and they love it ❤️
Yay! Glad everyone enjoyed this dish, Sherly.
This shakshuka is the best! My husband and I eat it over toast at least once a week. It has the perfect balance of flavor. There’s no need to alter the recipe at all.
I’m so glad this shakshuka dish has become a regular part of your breakfast routine now, Jill!
Made this a couple of months ago and yummo. Just the right level of seasoning and wow flavortown express.
Glad to hear you loved this shakshuka recipe!
My family really enjoyed this recipe! Served with some buttered Ezekiel bread.
Glad the whole family loved this dish, Meg!
The whole family loved it! I went heavier on the spices, added some curry power and simmered the sauce down a bit before adding the eggs. Nutritious, healthy and satisfying breakfast!
Glad the whole family loved this shakshuka recipe, Lindsay!
I really enjoyed reading this. Shakshuka is one of my favorite meals too, so simple but full of flavor. I once checked SheMed’s blogs for some healthy recipe ideas and it reminded me how easy meals like this can also be so nourishing. Definitely going to try your version at home!
Glad you enjoyed reading this shakshuka recipe, Adamina!
I love this Palestinian recipe ! 😍
I’m glad you love it as much as I do!
Yum Yum! And so easy! I have no excuse not to make this like monthly! I was out of whole tomatoes so I used large can of Diced – came out great!
So happy you enjoyed it!
I make this for guests because of how easy and delicious it is every time!! Sooo good and comforting
Yes, it’s a great recipe for family, friends, and other guests. So happy you love it!
I love this recipe! Ive done multiple times and its always a hit with house guests when I cook for breakfast. I will have to try next time with the falafel :D
Glad this shakshuka has been a win every time, Dea!
Cilantro, like avocado is way over used. I’d use baby spinach for “a flash of green”
Amazing recipe – a winner everytime
Happy to hear you’re loving this shakshuka recipe, Michelle!
I love this recipe i serve with a sour dough bread or toast.Every one loves it.
Great to hear everyone is loving this shakshuka, June!
My husband is the default chef in our household, but I consider this recipe one of my signature dishes! Since I didn’t really learn how to cook growing up, this recipe is simple enough for me to make to perfection every time! I’ve fed this meal to guests many times, and they tell me weeks later that they’ve still been thinking about it because it was just so delicious. I highly recommend this recipe. It takes some staple ingredients and turns them into a delicious and nutritious meal!
Thrilled to hear this shakshuka has become a signature dish, Leah!
Third time making this and second time adding sweet baby spinach. Such a versatile meal. Having this this evening for dinner. Thanks. We love it.
Glad you’re loving this shakshuka recipe so much, Ann!
For the shakshuka, I don’t like chunks of tomato. Could I use a tomato sauce?
Hi Carrie – yes, you could do that if you’d like. Enjoy!
I’ve made this a few times as written and it is absolutely delicious. But with so many beautiful fresh tomatoes in my kitchen right now, I wanted to try a couple things, just to see if it made any difference. So instead of canned tomatoes, I used a mix of chopped heirlooms and some Romas. I also used Aleppo pepper in place of regular chili powder because it’s wonderful in your Turkish eggs recipe and other middle eastern dishes. I also added a tablespoon of tomato paste after the garlic. I don’t know why, it just seemed like a good idea at the time. You’re right that using fresh tomatoes added a fair amount of time to the cooking process – it took a good 25 minutes for the tomatoes to break down, but it was so worth it. I did another weird thing. At the very end before I added the eggs, I threw in some cubed day-old crusty bread I made, and it was a fun added texture. Plus it helped with the added juices from the fresh tomatoes. I’ll happily go back to canned tomatoes in the fall, but I really loved using fresh tomatoes while I can. Your shakshuka is a favorite in our house!
Thanks for sharing your experimental experiences with this recipe, Mitzi! The Aleppo pepper is a great idea for adding a flavorful touch as well.
I have lots of garden tomatoes in my yard too. When you made it with fresh tomatoes, did you remove the skins first?
This is my second time making shakshuka. I burned the tomatoes the first time but made it right this time around. Also added roasted eggplant with curry on top. Delicious!
The roasted eggplant addition sounds delicious, Carol. Enjoy!
Just made this for breakfast for hubby and me – added some fried up kale at the end, and sprinkled a bit of feta on top. Absolutely delicious! Will definitely add this Israeli/North African dish to our weekends! I might try with smoked paprika next time. Thanks for the recipe :)
What a delicious way to enjoy this shakshuka, Dina!
Cannot wait to make this. Much easier than I thought it would be.
Can I use smoked paprika instead of regular?
Hi Sandie – yes, you can use whichever paprika you prefer. Enjoy!
This is my favorite Palestinian dish! Thank you for sharing!
Glad you’re loving this shakshuka, Amina!
Hi! So excited to try this! May I ask: why whole tomatoes? Would using a can of crushed work just as well and save you having to break them up? Thanks!
Can this dish be frozen?
Hi Tamera – You can freeze the sauce, but without the eggs as poached eggs do not freeze well.
Love this Palestinian dish!! 🇵🇸
This dish is a North African dish and has become an Israeli specialty
Omggggg so good. I’ve been wanting to try this one for awhile and I finally did! So obsessed and 2/3 of my kids like it too which is a huge win. Such a great easy recipe for any meal. Thanks Lisa!
Glad you finally got around to trying this shakshuka recipe, Katie. Enjoy!
I am going to make this for the first time. I’m trying to see what is the best side to put with it because it had so much juice in it. If anyone.
Can give me some ideas of what to put it on the side. I would appreciated it.
Hi Shawna, in the tips after the recipe it mentioned pita bread. Most breads would probably work.
This dish originated in Tunisia, not Israel. It’s also very loved and enjoyed by Palestinians in North Africa and the Middle East.
Just cook the awesome food and keep your politics to yourself.
Lisa literally wrote, “Shakshuka is an easy, healthy meal in Israel AND other parts of the Middle East and North Africa”.