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!
- 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.
Shakshuka Recipe (Easy & Traditional)
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!
Thank you for such an easy recipe!
Thank you for the recipe! Loved it :D
Glad you enjoyed this Shakshuka recipe!
Delicious for breakfast, used Italian baby plum tomatoes and served with a roti I had made last night.
That sounds do delicious! Glad this recipe worked out great Caroline.
That was delicious!!!! Added couple of green chillies, which we love.
Hello friend.
Please accept my gratitude about your description of shakshouka. Your post made it special :-)
You are right about it’s name – it means – “mixed”.
So you can cook it not just with red vegetables,but also with white ones, like broccoli, cauliflower and other white vegetables, and cheese, and cream.
Actually- it is a lot of different shakshoukas’ recipes in Israel.
For example – ground beef/lamb shakshouka with eggplant.
You should fry(olive oil , little fire) the onion with grounded meat, add red& yellow bell pepper(cubes),eggplant cubes, hot pepper slices, garlic powder, cumin and turmeric powder.(add cup of hot water ), Wait when it is looks like homogeneous mixture – add crushed tomatoes . After all the mixture boiling up to 5-7 minutes -Add grounded parsley and garlic. Let it boil like 2 minutes, add -10-16 eggs, cover it and wait all yellow of eggs get instant. Enjoy your meal with fresh Pitah/fresh whole grain bread meal.. 🙂
So easy to make, used harissa spice in place of yours listed. You explain so it’s easy to understand. Tell Aviv is on my bucket list for sure!
Went to our local Lebanese bakery for fresh pitas to scoop it all up with. Thank you. Keep those recipes coming
Absolutely delish!! Quick and easy too. Thank you for such great recipes!
You’re welcome, Mary! I’m happy you loved this shakshuka.
Comfort on a plate – I want to go to Tel Aviv!!!!!!!! Thank you for sharing
Amazing recipe. It’s my go-to when I either don’t feel like cooking or don’t have a lot of groceries in the house.
This is a great recipe for when you need something quick and delicious! Glad you loved it, Peggy.
Loved this recipe. Curious if it could transfer to the oven. I need to serve an Easter brunch for 13 people and think this would be a great dish to serve.
I actually made the sauce in a big pot and then poured into a large aluminum disposable tray. I needed to feed a lot of people so I made two dozen eggs worth and when the sauce was done I poured it in the tray, cracked the eggs in the little wells I made with my spoon and I baked it at 275 for 25ish minutes. Came out perfect.
This was so easy to put together, and me and my partner absolutely loved it!! He was knocked out of the park with how good it tasted 😄 I’m definitely going to make this a lot more often, thank you!
Glad you and your partner loved this shakshuka recipe Zoey!
Super easy to follow along and make this recipe! I have never had or heard of Shakshuka before trying this recipe. It was really good! My boyfriend really enjoyed it as well. I had to simmer it for quite a while as it had lots of liquid. I will definitely make this recipe again and hopefully my eggs will turn out yolky. I overcooked them. I topped it with goat cheese as recommended, it paired soo well together.
Amazingly delicious and easy go to recipe. I always make 3 pans when my grandchildren are here and they knock out crusty bread to dip in the sauce and eggs. It’s also a perfect meal for diabetics!
Delicious! We had this for dinner with a side of fish. So flavorful and easy. I used smoky paprika because that’s all I had. I also used San Marzano canned tomatoes which is nice and thick. This will be a regular in our house.
I’m sure this tasted amazing with fish Kathi!
This is such a versatile recipe. We’ve added mushrooms, bacon, sausage, spinach…made breakfast, dinner, used left-overs…love this! It’s so easy, flavourful and cheap. Thanks for sharing!
Agree, it’s super versatile! Happy you love it.
This recipe is VERY acidic (bitter, sour, etc) even AFTER I added butter and even sugar try to balance the tomatoes. If I make it again I may add cooked carrots, green pepper, yogurt, or shredded stew beef to offset the bright acid. Strongly suggest to serve with cheese or sour cream.
Just a suggestion — sugar does nothing to “balance” tartness/acidity. If you are really sensitive to the acidity try adding a little baking soda. It neutralizes somewhat. But go slow — too much at once will make a volcano!
My husband was dubious.. but we both loved it
Glad you both loved the recipe Bethany!
First time making this! Can’t wait to try all the variations on the site. It was a hit with the family!!
Happy to hear the whole family enjoyed this shakshuka recipe Cam!
What a breakfast!!!!! Filling, healthy, tasty, and quickly came together! Just perfect!
Great novice recipe! I don’t know if it gets more complicated, because I have never made shakshuka before today. My husband and I loved this recipe and will definitely make it again. I think it is very versatile, so get creative!
Glad you and your husband enjoyed this shakshuka recipe Tara!
This was absolutely delicious and so easy! Thank you!
Happy to hear you enjoyed this shakshuka recipe Donna!
I made this for my room mate and he enjoyed it. I used diced petite tomatoes. I liked how easy it was to make. I would make it again.
My husband and I really enjoyed the flavors of this Shakshuka when we made it during January Whole30. It fed us for breakfast three times and was delicious. I’ve favorited this recipe and will continue to make it!
Made this last weekend and it was delicious. I recommend only covering the eggs for three minutes so the yolks do not get hard.
I also skipped the cilantro because of personal preference, but did add chopped parsley and feta cheese.
It is excellent with bread, either pita, or French, or Cuban with a side of sliced avocados.
I loved it so much that I made a triple batch without the eggs and portion froze it. Now I only have to thaw, bring to a simmer and add eggs to enjoy it on short notice without the prep time.
I also tried a batch using Mexican style stewed tomatoes and it was very very tasty.
I always experiment with recipes and this one easily lends itself to experimentation.
So glad I found this recipe and it will become a staple in my diet.
This was really good, I’ve made it a few times now. I’ve added Chili powder, but most recently, I added half of a can of diced jalapenos. I found it’s extremely important to cut the red bell-pepper up in really small dices, because if they are still crunchy when it’s done for any reason, it ruins the dish (for me anyway, I ended up tossing the whole pan due to this). I also found that if you cook some rice and mix it (on your plate, not in the recipe), it gives it more body and makes a delicious meal – I feel like I could be eating salsa but have absolutely no guilt about eating the whole pan in 2 sittings! I also fry the eggs separately so I can decide if I want them.
I’ve made this and loved it. I have a mild egg intolerance so the sauce was my fave part, since I only ate one small egg in it. I liked it so much that I think tonight I’m going to make this as the sauce for some braised chicken thighs. It just seems like one of those sauces that begs to be used for more than just breakfast!
Have made this a handful of times. So easy and delicious! Easy clean up too!
Happy to hear you’re loving this shakshuka recipe Alexandra!
This is a good recipe, but I also add cinnamon and coriander for a bit of warmth. I also add a can of chickpeas to add more substance – and that’s how my Hungarian mother used to make it!
I really love this recipe! I add in cinnamon sometimes on colder nights, Thank you for sharing!
Delicious! I was lacking on a few ingredients so I used smoked paprika instead of regular and a whole roasted red pepper instead of fresh. And all I had were fire roasted diced tomatoes so I threw those in instead of the whole tomatoes. Little juicy but nothing a little toast couldn’t help with! So flavorful! Will make again!
It looks yummy, have to make this, Lisa, thanks!
Delicious! And so easy! I added some bacon bits, cayenne and put a slice of toast on the plate before serving which collected the juices and was great for a filler too.
I meal prepped for the week, I overcooked the eggs (wanted them runny), but was still good and recipe was quick to make. I will definitely make this again, thank you!
Yeah, sometimes the eggs go from runny to firm quickly. But glad you still loved the recipe Glenna!
Would I follow the same directions if using grape tomatoes or fresh tomatoes?
Will be hard to peel all of those, and you will need more juice. I tried buying and peeling 6 Roma tomatoes instead of using the canned/peeled ones, thinking it would be better, but it had no juice, so I ended up adding a can of diced tomatoes specifically for the juice and more body. For me, it needs to feel like I’m eating salsa so having all of the small uniquely defined tomatoes in there would have made it weird to eat.
After adding the eggs, can this be baked in the oven? If so, for how long?
I haven’t tried baking this in the oven yet, so I’ll do more research on that!
This sounds delicious but I only have crushed tomatoes and diced tomatoes. Can the whole tomatoes be substituted for one of these?
Yep, that’s fine! You can use either or as long as it’s the same quantity.
Looks great, I will try it. Tel Aviv sounds very interesting. 😊
You don’t say how long to simmer the tomatoes and this seems like a critical step.
You will bring them to a simmer, which can take about 3 to 4 minutes or so.
I’ve never made Shakshuka before but have seen it many times on the web. I decided to make your version! My girlfriend and I enjoyed it very much. Thank you Lisa!
Glad you both enjoyed this shakshuka recipe Ali!
The recipe looks amazing!
Small suggestion, you should probably fix your converter because “28-ounce” is not a valid metric value
the can of tomatoes i purchased to make this recipe is for 28 ounces..
Ounces aren’t used much outside the US, I think they mean converting it to metric system so that people outside the US know how much to use :) 28 ounces is just under 800g xx
I’ve been looking for an easy tasty shakshuka recipe for a long time!! I’m going to try it tonight!!! Plus all the reviews seem to be promising!
Hope you enjoyed it Jennifer!
Used the receipt for a friendly gathering and it was a huge success .
Thank you
This is absolutely incredible!!! I added some crumbled goats cheese and pomegranate seeds on the top and it was the best shakshuka I’ve ever eaten. Highly recommend this recipe!
Love how you added goat cheese and pomegranate seeds on top!
Added some cooked crumbled Chorizo, spinach, red pepper flakes and topped with feta. We had it for dinner with some fresh baked bread. Great recipe, easy to follow and delicious.
I love your simple but delicious recipes. So flavorful.
Excellent, thank you. Enjoyed by all. I had frozen onion, garlic and red pepper on hand, plus opening the canned toms, made this a very quick meal !!! I visited Israel for the first time last year and was forever hooked when I tasted shakshuka !
Wonderful! I’m glad you loved the recipe Elizabeth.
I tried a few other “baked eggs in tomato sauce” recipes before finding out the correct name. Your recipe looks great, and I can’t wait to try it! Good tip about not using cast iron; I did and it ruined the season and my husband had to strip and reseason the pan. Whoops 😅
This is the best recipe!!
Thanks so much Debbie!
Delicious brunch recipe and so easy to put together! The flavours were perfect! Wonderful on toast! Will save this recipe to my “Favourites” file.
Yay! I’m glad you loved it Lynn!
Interesting dish. Going to try it today
Love this recipe. Perfect balance of slight spiciness and great flavour. Delicious served with light creme fraîche and sour dough bread too. So easy to make.
Gluten free and meatless! What a treat! Love it! Please keep sharing…
I made it with tomato paste and it worked fine! It was super delish and this was my first time making it. Although it might burn a little with the paste. 👍🏼🍅❤️😆