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 is an easy, healthy breakfast 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.


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!).

Shakshuka is an easy, healthy breakfast 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.

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.

Shakshuka is an easy, healthy breakfast 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.

Shakshuka in a pan on a table.

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.

Shakshuka is an easy, healthy breakfast 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.

Shakshuka is an easy, healthy breakfast 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.

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

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 in a pan on a table.

Shakshuka Recipe (Easy & Traditional)

4.95 from 172 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 servings
Author: Lisa Bryan
Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!


  • 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


  • 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.


Calories: 146kcal, Carbohydrates: 10g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 256mg, Potassium: 409mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1371IU, Vitamin C: 40mg, Calcium: 80mg, Iron: 3mg
Course: Breakfast, Main Meal
Cuisine: Mediterranean, Middle Eastern
Keyword: shakshuka, Shakshuka recipe
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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.

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457 comments on “Shakshuka”

  1. Thank you for sharing your delicious, easy, and healthy recipe!5 stars

  2. I will foolishly admit that while in Israel when I was younger, I steered quite clear of the shakshuka simply because all I saw was a tomato sauce and eggs. I could not imagine it tasting good. Now I am kicking myself as this was absolutely delicious! My 11 year old son even went back for seconds. Thanks for another easy and tasty recipe Lisa!5 stars

  3. DELICIOUS!  I served it over couscous and with pita. Yum!  Thanks so much! 5 stars

  4. An absolutely stunning recipe! My family loved it. Thanks so much :)5 stars

  5. The best shakshuka I’ve ever had!5 stars

  6. This looks amazing and I can’t wait to try it. One question, I am allergic to bell peppers any suggestions on a substitute? 

  7. FINALLY made this shakshuka. So simple, yet soooo good!5 stars

  8. Excellent. A great working day dinner, only 30 minutes start to finish and DELICIOUS 😋 5 stars

  9. Hi. Great video. Can these be put in the fridge if there are leftovers? If so, how long can it stay in the fridge? Cheers.

  10. I spent 2 months in Tel Aviv and was introduced to Shashuka by the chef in the hotel and was glad he did. It became my staple in my remaining weeks in Tel Aviv. 
    Great and easy to follow ( I do not cook at all) great taste and certainly brings back good memories of my time there. Thanks 

  11. Easy , good , tasty . Thanks you very much!5 stars

  12. Just made this. Delicious and so easy. I will make again5 stars

  13. I make this recipe alllll the time! Super delicious and healthy! 5 stars

  14. I loved it, i made it just like you said and served orange, kiwi and fruit juice with it and it was gorgeous. Thank you for this beautiful recipe 🥰5 stars

  15. Thank you very much for taking the time and effort to share this recipe. May I ask, roughly many grams is one serving? :)5 stars

    • I’m glad you enjoyed it! Unfortunately, we don’t typically measure serving size by grams here, but there are 6 servings in this recipe (so one serving is 1/6th of the recipe).

  16. Love this recipe.  5 stars

  17. I am from Libya, and this meal is just one of our most delicious meals here, and yes we learnt it from the Jews who were living here long time ago :)5 stars

  18. This was delicious and so easy! I didn’t have fresh parsley so I added a bunch of spinach instead and it was yummy.5 stars

  19. Haven’t even tried it yet, but it’s an ugly soup. Egg whites aren’t cooking,  too much moisture to have the consistency I see in the video and photos… this is a huge bummer. Keeping the liquids from the peeled tomatoes may be the problem. I followed the recipe and the video directly. Very unfortunate. 

    • Hi Sally – Shakshuka is not a soup. It’s a simmering mixture of tomatoes and spices with poached eggs. If your egg whites haven’t cooked, they simply need more time and you can add a lid to the pan, as is mentioned in the recipe.

  20. Thank you for this wonderful recipe, I love it :D. It tasted and smelled delicious and the colors are so vibrant – it will be one of my favorites now.5 stars

  21. I had never made this before. I had heard about it in a show my 2 year old was watching.
    Upon searching, I came across your recipe. We just had it for lunch. It was so delicious and flavourful! I will definitely be making this again soon and sharing it with everyone I know! Thank you5 stars

  22. Love it very delicious thank you for the recipe and sharing with us.5 stars

  23. How do I make this using real tomatoes instead of canned ones?

    • Steam them until the skins are loose then peel and add to pan. They take longer because the canned ones are precooked, but it gives the flavors more time to come together.

  24. I absolutely love shakshuka. I use a generous amount of cubed lamb, make it a bit spicier than this recipe and add a generous amount of cilantro and goat cheese after plating. I generally make a large batch on Sunday for work lunches. I skip the eggs on Sunday and just make an over easy egg while the sauce is in the microwave.5 stars

  25. My husband didn’t like it. He thought it was too sour. I loved it. It tasted even better next day:) Thank you for the recipe.5 stars

  26. I’ve tried this recipe before and it was amazing! Making it again today.5 stars

  27. Looking for nutritional information on this product. It looks amazing but I need diet plan for it. Can you help?

  28. Hi how to serve this shakshuka? Rice, sidedish for rice or sidedish for rotis?

    • Hi there! You can serve however you like. It can be with rice, some gluten-free toast, or with roasted veggies!

  29. Pingback: A hearty pumpkin soup to start the week – 50pluschallenge

  30. Where can I find the single serving recipe?5 stars

    • You can make the tomato base as is, then portion out one serving and crack an egg on top to cook. Then save the rest of the tomato base for another time :)

    • This looks like an amazing recipe, but I was just wondering, how much olive oil should I use in the pan? Does it matter?5 stars

  31. I made this for lunch for my best friend and me. Believe it or not, I am usually a fan of tomatoes, but this dish has had my curiosity for years. Your recipe is WONDERFUL! We added a combo of cilantro and curly parsley, and crumbled goat cheese. DELISH! I cannot recommend this enough! We only cooked eggs for the two of us, saving the sauce to cook more later. Great recipe, that m you!5 stars

  32. Omg so easy and so delicious my go to brunch meal and so easy to make it  suitable for vegans too.5 stars

  33. My wife and I are taking a gastronomic journey around the world since travel is currently out of the question. She’s going one direction, I the other.
    I “landed” in Tunisia last week and made Shakshuka. By popular request I am lingering in North Africa for another week and repeating this recipe tonight. It has become cemented as one of our favorites – either that or she’s stalling while she finds somewhere that sells Moose! I’ll be flexing my culinary muscle and using smoked paprika tonight. The smells out of the kitchen are already getting the mouth watering. Thank you for this recipe, easy enough for mere males to impress their spousal units :)5 stars

    • Love that you’re taking that gastronomic journey! What a lovely way to enjoy food and flavors from around the world.

  34. I also learned to love Shaksuka on my trip to Israel. Your video inspired and guided me. Thank you. BARBARA EDENS5 stars

  35. Loved by myself and my fiancee. We have also experimented with adding in seasoned lamb.5 stars

  36. Fantastic!5 stars

  37. This has become a staple for us on Saturday mornings! I add avocado and goat cheese to the top before serving and it’s just perfect. 

    Thank you for sharing this recipe!5 stars

  38. Very tasty! I also added a can of chickpeas to increase the protein since I don’t eat eggs. Thanks for the recipe :)5 stars

  39. Thank you for the recipe and the lovely description of this ARABIC dish!
    Please note that Israel is not a country… It is a military occupation of the original Country Palestine.
    The reason why I decided to reach out to you is: As an Arabic woman from North Africa, I can’t accept describing our traditional recipe as an “Israelian traditional dish”.
    Apart from that, I really love your content and follow you on Instagram as well.
    I hope you take my comment above into consideration and make the required changes :)
    Thank you!

  40. Delish! The whole family was happy. 🙂5 stars

  41. We tried this today using tomato puree, garlic powder, and Italian peppers. We also put a little shredded mozzarella on top. Next time we’ll try to do it with the more traditional ingredients, but it was delicious and a nice change from our usual breakfasts. Thanks for sharing!5 stars

  42. Fool proof and delicious. My friend posted it on facebook. Her friend asked her to take her to the restaurant!5 stars

  43. I used to eat this lovely dish when I lived in Middle East. It brought back so many memories. It’s amazing. I’ve just made it and my husband was delighted. We had it with a slice of homemade sourdough bread. Thank you very much!5 stars

  44. I love it!
    Easy to make and delicious, my husband isn´t a veggie person but he loved it.
    Now is one of his favorites breakfast5 stars

  45. This was outstanding! Thank you for recipe. I served it over butternut squash that was spirilized…fantastic & very healthy & filling too. We loved it!! Mary & Jim5 stars

    • Sounds amazing! You should also take a peek at my orange shakshuka which is made with roasted butternut squash :)

  46. I loved this recipe!! My in-laws are Jewish and we were supposed to do a birthright trip this last year. Thanks a lot covid. Anyways. I wanted to make an authentic breakfast- like you’d find in Tel-aviv. And I came across this restaurant by Dr. Shakshuka and it just looked delightful. So I wanted to make this. And it was delicious.  The spices filled my kitchen and the bell pepper and onion were so tender. We did add feta and avocado. We had it with some Mediterranean pane. I accidentally overcooked the eggs but it was still yummy. There was some broth and just used the bread to soak it up. My in laws loved it they had two helpings. 5 stars

  47. So glad I found your page. Definitely spending some time reading your recipes. I am making Shakshuka tomorrow.5 stars

  48. It actually tastes like I remember and I’ve already made this TWICE! Great recipe and well written;  My entire family loves it. Easy to make and so healthy. 
    Thank you. 5 stars

  49. Thank you for this recipe! Really enjoyed traveling to the middle-east through taste! Turned out great.5 stars