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Shakshuka

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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
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Reader Interactions

Comments

  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

  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

  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

  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

  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

  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 ÅžakÅŸuka 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

  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

  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

  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

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