Next up in the Taste of Israel tour of the old city of Yafo was a stop at Dr Shakshuka for some Shakshuka. Shakshouka is a dish where eggs are poached in a tomato and pepper sauce and served along with bread making for a pretty tasty meal. I had actually made shakshuka before but this was the perfect opportunity to update the photos for my recipe. Of course there are pretty much as many different recipes for shaksuka as there are people that make it and I like to keep mine nice and simple with tomatoes and peppers along with a touch of cumin and paprika.
Other than that all you really need is some crusty bread for scooping it up and you are all set! I like my eggs sunny side up with runny yolks so I only cook the eggs briefly after adding them, pulling the whites away so that they cook in the sauce, but you can cook them to your desired level of done-ness and you can place a lid on the pan so that the tops of the eggs cook.
I like to top shakshuka off with parsley and crumbled feta.
Good to the last drop!
Shakshuka
Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!
ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red pepper, diced (optional)
- 1 jalapeno, finely diced (or other chili pepper, optional)
- 2 cloves garlic, chopped
- 1/2 teaspoon cumin (optional)
- 1 tablespoon paprika
- 1 (28 ounce) can whole tomatoes, crushed with your hands
- 1 tablespoon tomato paste
- salt, pepper and cayenne to taste
- 6 eggs
- 2 tablespoons parsley, chopped (optional)
directions
- Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
- Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
- Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
- Make ‘wells’ in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs ‘sunny side up’ with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)
- Serve garnished with parsley along with some crusty bread and enjoy!
TrânBina says
The egg is amazing!!! How can you cook like that??? I have tried so many times but failed =
Anonymous says
Kevin, Thanks for posting yet another great dish. I had a friend from the UAE that used to make this dish for me, but I never knew what it was called.
It's been years since I have seen him or had this dish, but seeing it in your blog brought back fond memories.
Ninette says
Wow, Kevin. It looks yummy!
Nina Timm says
I like the idea of the veggies remaining chunky….. it makes for a very rustic dish, delicious!!!
Cassandra says
Wow that looks really good…something different for breakfast. The sauce itself would be nice for all sorts of applications such as with meat or over pasta.
Christina says
This looks so unique and delicious! I've never tried anything like that w/ the eggs, but it looks beautiful in your photo!
Rosa's Yummy Yums says
A dish I really love eating during the summer… Yummy!
cheers,
Rosa
screwdestiny says
It's great that you found you a new breakfast! That picture is gorgeous, but I do disagree with you. I can't STAND runny yolks. I even tried eating them again recently, but couldn't do it.
MaryMoh says
That looks very delicious. I love that soft egg in the centre….yum.
Rachael says
Oh my that looks so satisfying! I want that right now!
Joanne says
Great dish! I bet it would make an excellent brunch. Eggs are so delicious, especially with runny yolks like that one!
Krista says
Wow, this looks so great. I will have to add it to my ever growing list of recipes to try.
pigpigscorner says
wow this looks amazing with the egg!
Teri says
Hmmm… looks like a good one to try. Thanks for posting it!
dawn says
never used harissa. but i would love too. living where i live it's hard to find these things. i prefer savory brekkies too.
Cara says
Surprisingly, this is an Israeli dish I've never tried but thanks for reminding me that I want to! I may look at featuring it in my Passover meal plan.
Ed Schenk says
Great Photo!
There is a Spanish tapas dish very much like this.
Arielle says
yum! This was my favorite breakfast when traveling in Israel! Thanks for posting!
eonyc says
This is one of my all-time favorite dishes–I made some a while back but it was not quite as pretty as yours! Eggs poached in tomatoes and peppers–it just doesn't get much better than that!
Penny says
Hello Kevin,
Many thanks for the super recipes
You have to be very proud of your self and the great job we admire.
Thanks, Penny
Lisa says
Just perfect. I've made this dish before and just loved it. I now have a craving!
Catherine says
Wow, this looks so yummy! I have to make this soon for sure!
_ts of [eatingclub] vancouver says
Oh, we just posted about shakshuka fairly recently as well! It's great!
Maria says
I really enjoy eating eggs this way as well. It is a lovely dish and I too prefer the savory over a sweet breakfast.
Chris says
Are you kidding me? That egg looks ridiculously good, Kevin!!!! The tomatoes and peppers…..you rocked this one!
Kira says
that made my mouth water.
Nicky Reiss says
This looks delicious! Are you sure you mean a tablespoon of harissa?! A tablespoon of the harissa I buy would blow your head off!!
Have you ever tried the Indonesian fried rice for breakfast? Also very good!
Kevin says
Nicky Reiss: Maybe my harissa is not as hot as some because with the full tablespoon and the cubanelle pepper the shakshouka had a nice heat to it that was not overwhelming. I recommend that you add the heat a bit at a time to get it to where you like it.
Butterfly says
Wow!!
Soma says
A hearty dish with a nice name:-) We love skillet eggs, with veggies and tomatoes and this indeed sounds like a luxurious breakfast item.
Stef says
Mmm that looks like something I would love for breakfast!
Ashleigh says
I just made Lucinda Scala Quinns version of this. I had bo idea it had such a fancy name. Cool!
Fatmagül says
Hi, I'm a from turkey. It's turkish dish. It's name menemen. We made as you. We have Şakşuka food too- But Shakshouka is different. We put aubergine in shaksuka but not egg. Nearly I will made shakshouka in my website:))www.catlakcomlek.com
Anonymous says
I think there are versions of this dish all through the Mediterranean/North Africa. I think I saw it in a Moroccan cookbook. I have wanted to try it for a while. Thanks for reminding me! Looks pretty healthy,too!
Maria says
Beautiful photos! Looks good!
Dixya says
i have never had this dish before but have been meaning to try. your version looks so delicious and simple.
Julie @ Table for Two says
wow i've never heard of this before but it looks amazing and i'd love to try it some day!! beautiful photos!
Rocky Mountain Woman says
This I believe will be breakfast tomorrow…
Gaby says
What a vibrant and delicious meal! I must have this asap!
Judy Goldin says
I've never had shakshuka with tinned tomatoes. Only fresh ones. So you've been in my country – now – for shakshuka 😉
Originally from England. Been here 45 years.
You didn't have tehina with it? It's a 'condiment'.
My daughter makes a good shakshuka and good tahina
I am a good cook but she surpasses me.
Anonymous says
Lois amazing Kevin!
Ally says
Darlin! I'd be lickin' that skillet clean, too, and I think we did in Israel!! xo
Joyous56 says
I have Sunday breakfast with a friend every week, and we alternate the cooking. Her tastes are very….pedestrian…(that sounds snotty, I know)… but she's very averse to trying new things. I once made shakshuka for her, which I thought was over-the-top delicious….but she was skeptical. I also made her shrimp and grits, but she was used to grits with brown sugar on top.
Now, I cook what I like, and hope her eyes will be opened.
Anonymous says
Is it ok to cook a tomato based dish in your cast iron? I would think that would leave a metallic taste since the tomato sauce is somewhat acidic.
Chung-Ah | Damn Delicious says
I've never had Shakshuka before but you totally sold me on it!
kevin says
Judy Goldin: I will have to try it with tahina! Is that plain tahina or with lemon juice and salt mixed in?
Anonymous says
Just made this for lunch on a snowy day in Ukraine. Nummy!
A SPICY PERSPECTIVE says
Oh, my! I am looking for my skillet right now! This looks delicious!
Anonymous says
you have wounderful recepies, i try the Apple BBQ CHIPOTLE and is really fantastic
CLAUDIA, BOGOTA, COLOMBIA
CQUEK says
Oh maaaaaaaan, these look amazing!
Emily says
This is my go to dinner when I am home alone. I adore it. Your photos look fantastic.
Rachel Cotterill says
I've heard of this a couple of times now, it's definitely on my list to try. Your recipe looks gorgeous 🙂
marla {Family Fresh Cooking} says
This looks great with those runny eggs on top!
Anonymous says
My Palestinian bf makes this, and we eat it with fresh pita. It's so good because he grows his own tomatoes and peppers, and his brother has chickens. When everything is fresh, this dish can't be beat. I'd eat it every day 🙂
Judy says
Every 7 to 10 days I go to the library. After I go to a restaurant and always have shakshuka. This shakshuka is made with spinach, mushrooms, baby tomatoes, whole chickpeas and if course 2 eggs. They’ve yet to vet my eggs right but apart from that I’m hooked. I love shakshuka.