• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Shakshuka

[heart_this] · Jan 17, 2014 · 55 Comments

Shakshuka

Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!

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.

Shakshuka
I like to top shakshuka off with parsley and crumbled feta.

Shakshuka
Good to the last drop!

Shakshuka

Shakshuka

Shakshuka

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3

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
  1. Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
  2. Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
  3. 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.
  4. 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.)
  5. Serve garnished with parsley along with some crusty bread and enjoy!
Option: Top with crumbled feta!
Nutrition Facts: Calories 273, Fat 14g (Saturated 3g, Trans 0), Cholesterol 372mg, Sodium 567mg, Carbs 21g (Fiber 5g, Sugars 11g), Protein 16g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Mexican Baked Eggs
Italian Style Baked Eggs
Tomato and Feta Baked Eggs
Huevos Rancheros
Eggs Benedict
Mushroom and Brie Baked Eggs

Breakfast, Egg, Food, Gluten-free, Mediterranean, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. TrânBina says

    February 18, 2010 at 2:22 am

    The egg is amazing!!! How can you cook like that??? I have tried so many times but failed =

    Reply
  2. Anonymous says

    February 18, 2010 at 2:50 am

    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.

    Reply
  3. Ninette says

    February 18, 2010 at 3:16 am

    Wow, Kevin. It looks yummy!

    Reply
  4. Nina Timm says

    February 18, 2010 at 3:19 am

    I like the idea of the veggies remaining chunky….. it makes for a very rustic dish, delicious!!!

    Reply
  5. Cassandra says

    February 18, 2010 at 3:28 am

    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.

    Reply
  6. Christina says

    February 18, 2010 at 7:29 am

    This looks so unique and delicious! I've never tried anything like that w/ the eggs, but it looks beautiful in your photo!

    Reply
  7. Rosa's Yummy Yums says

    February 18, 2010 at 7:52 am

    A dish I really love eating during the summer… Yummy!

    cheers,

    Rosa

    Reply
  8. screwdestiny says

    February 18, 2010 at 7:59 am

    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.

    Reply
  9. MaryMoh says

    February 18, 2010 at 8:10 am

    That looks very delicious. I love that soft egg in the centre….yum.

    Reply
  10. Rachael says

    February 18, 2010 at 8:17 am

    Oh my that looks so satisfying! I want that right now!

    Reply
  11. Joanne says

    February 18, 2010 at 11:13 am

    Great dish! I bet it would make an excellent brunch. Eggs are so delicious, especially with runny yolks like that one!

    Reply
  12. Krista says

    February 18, 2010 at 11:45 am

    Wow, this looks so great. I will have to add it to my ever growing list of recipes to try.

    Reply
  13. pigpigscorner says

    February 18, 2010 at 12:08 pm

    wow this looks amazing with the egg!

    Reply
  14. Teri says

    February 18, 2010 at 12:35 pm

    Hmmm… looks like a good one to try. Thanks for posting it!

    Reply
  15. dawn says

    February 18, 2010 at 1:33 pm

    never used harissa. but i would love too. living where i live it's hard to find these things. i prefer savory brekkies too.

    Reply
  16. Cara says

    February 18, 2010 at 1:38 pm

    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.

    Reply
  17. Ed Schenk says

    February 18, 2010 at 2:34 pm

    Great Photo!
    There is a Spanish tapas dish very much like this.

    Reply
  18. Arielle says

    February 18, 2010 at 3:47 pm

    yum! This was my favorite breakfast when traveling in Israel! Thanks for posting!

    Reply
  19. eonyc says

    February 18, 2010 at 5:34 pm

    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!

    Reply
    • Penny says

      March 19, 2020 at 5:12 pm

      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

      Reply
  20. Lisa says

    February 18, 2010 at 6:09 pm

    Just perfect. I've made this dish before and just loved it. I now have a craving!

    Reply
  21. Catherine says

    February 18, 2010 at 8:06 pm

    Wow, this looks so yummy! I have to make this soon for sure!

    Reply
  22. _ts of [eatingclub] vancouver says

    February 18, 2010 at 9:49 pm

    Oh, we just posted about shakshuka fairly recently as well! It's great!

    Reply
  23. Maria says

    February 19, 2010 at 12:22 am

    I really enjoy eating eggs this way as well. It is a lovely dish and I too prefer the savory over a sweet breakfast.

    Reply
  24. Chris says

    February 19, 2010 at 1:16 am

    Are you kidding me? That egg looks ridiculously good, Kevin!!!! The tomatoes and peppers…..you rocked this one!

    Reply
  25. Kira says

    February 19, 2010 at 1:41 am

    that made my mouth water.

    Reply
  26. Nicky Reiss says

    February 19, 2010 at 7:37 pm

    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!

    Reply
  27. Kevin says

    February 20, 2010 at 12:37 pm

    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.

    Reply
  28. Butterfly says

    February 20, 2010 at 4:28 pm

    Wow!!

    Reply
  29. Soma says

    February 20, 2010 at 10:55 pm

    A hearty dish with a nice name:-) We love skillet eggs, with veggies and tomatoes and this indeed sounds like a luxurious breakfast item.

    Reply
  30. Stef says

    February 21, 2010 at 10:51 pm

    Mmm that looks like something I would love for breakfast!

    Reply
  31. Ashleigh says

    February 24, 2010 at 6:23 pm

    I just made Lucinda Scala Quinns version of this. I had bo idea it had such a fancy name. Cool!

    Reply
  32. Fatmagül says

    May 6, 2010 at 12:26 pm

    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

    Reply
  33. Anonymous says

    January 2, 2013 at 12:28 am

    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!

    Reply
  34. Maria says

    January 17, 2014 at 2:40 pm

    Beautiful photos! Looks good!

    Reply
  35. Dixya says

    January 17, 2014 at 4:52 pm

    i have never had this dish before but have been meaning to try. your version looks so delicious and simple.

    Reply
  36. Julie @ Table for Two says

    January 17, 2014 at 7:56 pm

    wow i've never heard of this before but it looks amazing and i'd love to try it some day!! beautiful photos!

    Reply
  37. Rocky Mountain Woman says

    January 17, 2014 at 9:41 pm

    This I believe will be breakfast tomorrow…

    Reply
  38. Gaby says

    January 17, 2014 at 9:51 pm

    What a vibrant and delicious meal! I must have this asap!

    Reply
  39. Judy Goldin says

    January 17, 2014 at 9:57 pm

    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.

    Reply
  40. Anonymous says

    January 17, 2014 at 11:04 pm

    Lois amazing Kevin!

    Reply
  41. Ally says

    January 18, 2014 at 12:05 am

    Darlin! I'd be lickin' that skillet clean, too, and I think we did in Israel!! xo

    Reply
  42. Joyous56 says

    January 18, 2014 at 12:22 am

    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.

    Reply
  43. Anonymous says

    January 18, 2014 at 2:02 am

    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.

    Reply
  44. Chung-Ah | Damn Delicious says

    January 18, 2014 at 6:26 am

    I've never had Shakshuka before but you totally sold me on it!

    Reply
  45. kevin says

    January 18, 2014 at 10:50 am

    Judy Goldin: I will have to try it with tahina! Is that plain tahina or with lemon juice and salt mixed in?

    Reply
  46. Anonymous says

    January 18, 2014 at 11:19 am

    Just made this for lunch on a snowy day in Ukraine. Nummy!

    Reply
  47. A SPICY PERSPECTIVE says

    January 18, 2014 at 4:55 pm

    Oh, my! I am looking for my skillet right now! This looks delicious!

    Reply
  48. Anonymous says

    January 19, 2014 at 12:25 am

    you have wounderful recepies, i try the Apple BBQ CHIPOTLE and is really fantastic
    CLAUDIA, BOGOTA, COLOMBIA

    Reply
  49. CQUEK says

    January 19, 2014 at 8:11 am

    Oh maaaaaaaan, these look amazing!

    Reply
  50. Emily says

    January 19, 2014 at 11:37 am

    This is my go to dinner when I am home alone. I adore it. Your photos look fantastic.

    Reply
  51. Rachel Cotterill says

    January 22, 2014 at 9:44 pm

    I've heard of this a couple of times now, it's definitely on my list to try. Your recipe looks gorgeous 🙂

    Reply
  52. marla {Family Fresh Cooking} says

    January 29, 2014 at 1:41 pm

    This looks great with those runny eggs on top!

    Reply
  53. Anonymous says

    March 27, 2014 at 10:04 pm

    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 🙂

    Reply
  54. Judy says

    March 9, 2019 at 6:15 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.