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Shakshuka – Israeli Eggs in Tomato Sauce


Cuisine: Israeli
Region: Common

In Israel “Shakshuka” tends to mean “breakfast” but it can be had as a quick lunch too. Delicious, nutritious and fast to make Shakshuka is very much appreciated there, and elsewhere. Enjoy!

Serves: 3
Cooking time: approx. 20 min
You need: a skillet or frying pan


  • 3 Eggs
  • 2 Tbsp extra virgin olive oil
  • 3 cloves garlic, chopped fine
  • 1 red onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 cup (glass) crushed tomatoes
  • 1 Tsp ground cumin powder
  • 1 Tsp paprika or 1 pinch of chilli flakes
  • 1 Tsp sea salt
  • 1 Tsp parsley, finely chopped
  • 1 Tsp mint, finely shopped


  1. Take a frying pan add the extra virgin olive oil in a pan.
  2. Turn the fire on to medium.
  3. Wait a few beats, and add in the finely chopped garlic.
  4. Cook for about 30 seconds.
  5. Add in the onion and the green bell pepper.
  6. Cook for about 2 minutes, until the onions are soft.
  7. Add the juiced tomatoes.
  8. Add the ground cumin powder, paprika or chilli flakes and salt.
  9. Simmer for about 5 minutes.
  10. When thicker, make a small dent in the sauce – a slot for each egg.
  11. Crack the eggs into the tomato-slots.
  12. Cover the pan and simmer for about 12 to 15 minutes or until the eggs are cooked. For runny eggs, cook a little less.
  13. Turn off the fire, garnish with parsley and mint and serve with bread, toasted or otherwise.

Notes Shakshuka – Israeli Eggs in Tomato Sauce

  • This is the type of thing where you can experiment with spices and herbs.
  • You can scale the recipe up – no problem with that.
  • If you’re using canned tomatoes please make sure that the only preservative is ascorbic acid.
  • Enjoy!

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