How to Make Shakshuka

  Shakshuka is an Israeli breakfast dish, made by simmering eggs in a sauce of tomatoes and peppers. It is one of the most common ways to serve eggs in Israel. Try it for breakfast or brunch or other times of the day.

Table of Content

• Why make homemade shakshuka?
• Ingredients and substitutes
• Homemade Shakshuka
• Variations
• Tips for success
• More Middle Eastern recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Shakshuka (pronounced shak-shook-kuh) is one of my absolute favorite dish of eggs. In fact, if you ask me to choose between a scrambled egg and a shakshuka - I'd go for shakshuka.

I got introduced to shakshuka about 20 years ago in Amsterdam. I was at a falafel place and I happen to see a guy enjoying some red stuff served in a steaming hot fry pan. Of course, I'm a foodie so curiosity got to me. I inquired and the lady said it's eggs poached in a tomato sauce and the dish is called shakshuka. I just had to try it. Loved it.

Shakshuka recipes have made an appearance in Israeli cuisine, but they're actually a culinary staple of North African and Middle Eastern cuisines. This breakfast recipe, made of eggs poached in a spicy tomato sauce, is called shakshuka in Hebrew.

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Why make homemade shakshuka?

• Shakshuka is an Israeli skillet dish, which means you can cook and eat in the same pan!
• This recipe, when made with canned tomatoes, takes about 20 minutes. All you need is warm pita bread and a side of salad to make it a full meal.
• In Israel, this is a breakfast dish but we often eat it for breakfast, lunch, or dinner.
• In addition, most of the ingredients in this recipe are simple pantry staples, which means you can make it any time of the week.
• And you can also keep leftovers in the refrigerator for up to 4 days.
• There are two secrets to making a good shakshuka:
  • Cook the vegetables well and mash them to bring a wonderful consistency.
  • And, cook the eggs with the yolks still undercooked. That way, by the time they get to the table they are not over-done. I like to cook until the egg whites are just set and the yolks are still runny.

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Ingredients and substitutes

• Eggs - I use organic eggs, which definitely taste a lot better. And yet, any eggs will work in this recipe. You can even try quail eggs or duck eggs if you want to be adventurous.
• Tomatoes - Using a big 28-ounce of canned tomatoes means this dish gets done quickly and gives the dish a wonderful red color. But, traditionally you make shakshuka with fresh tomatoes. Honestly, ain't nothing like fresh tomatoes, especially when you going to enjoy them like this for breakfast. Of course, it does take a little longer to make.
• Red peppers - I have always used red bell peppers in my shakshuka because I like how it compliments the tomatoes and enhances the flavor.
• Garlic cloves - I love garlic and I use a large clove of garlic. But, I have often used roasted garlic as well.
• Spiced - I tend to add sweet paprika with a dash of hot paprika for flavor. But, you can also add some red pepper flakes. A teaspoon of ground cumin also adds a smokey flavor to the dish.
• Fresh herbs - Parsley with a little mint for garnish is common. But, you can also use cilantro along with parsley.

Homemade Shakshuka

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Shakshuka with canned tomatoes

• Red Pepper - Roast the red pepper on an open flame turning with a tong until the skin is charred. Then, wash under running water, deseed and chop finely.
  Pro tip - Roasting the pepper will burn the skin and give the shakshuka a wonderful smokey flavor.

• Saute - In a large skillet, over medium heat, add the olive oil, garlic, onions, and chopped red peppers. Saute for a minute until the onions are translucent.
• Tomatoes - Add the canned tomatoes. Then, use a potato masher and mash the tomatoes and veggies.
  Pro tip - Mashing the veggies softens the red peppers and brings out the tomato juices.
• Spices - Next, add the spices and stir well to combine. Then, season with salt and pepper. Cover the pan and simmer for 10 minutes.
• Eggs - Use the back of your wooden spoon to move the tomato sauce, creating a gap and drop an egg. Do the same with all the 6 eggs (see video). Season with salt and pepper.
  Pro tip - Making a gap will create a pocket in the sauce to cook the eggs.

• Simmer - Cover the pan and let simmer on low for about 5 to 8 minutes, or until the eggs are cooked to desired consistency.
  Pro tip - It is possible to cook eggs to different doneness by simply adding them to the sauce at different times. For example, 8 minutes for well done and 3 to 5 mins for runny eggs.
• Garnish - When the eggs are done to the desired doneness, remove from heat and top with crumbled goat or feta cheese and more chopped parsley or cilantro.
  Pro tip - The eggs will continue to cook in the hot sauce. So I like to leave it a little underdone. This way, it is just right in a minute or two for serving.
• Serve - Serve immediately with warm pita bread and a side of cucumber salad.

Shakshuka with fresh tomatoes

• Red Pepper - Roast the red pepper on an open flame turning with a tong until the skin is charred. Then, wash under running water, deseed and chop finely.
  Pro tip - Roasting the pepper will burn the skin and give the shakshuka a wonderful smokey flavor.
• Skin tomatoes -
  • Mark an X with a knife on the bottom of the tomatoes and put them in hot water for 3 to 5 minutes.
  • Then, take them out with a slotted spoon and put them in cold water. Drain and cool the tomatoes until barely warm.
  • Next, peel the skin with the edge of your knife. Place the seeds in a colander so you can gather all the juices.
  • Chop the tomatoes finely. Set aside.
    Pro tip - Shakshuka tastes better with the skin removed, but you can also keep the skin on if you don't mind it.

• Saute - In a large skillet over medium heat add the olive oil, garlic, onions, and chopped red peppers. Saute for a minute until the onions are translucent.
• Tomatoes - Add the chopped tomatoes. Use a potato masher and mash the tomatoes and veggies.
  Pro tip - Mashing the veggies softens the red peppers and brings out the tomato juices.
• Spices - Next, add the spices and stir well to combine. Season with salt and pepper. Simmer for 10 to 15 minutes uncovered.
  Pro tip - Fresh tomatoes have a lot of juice. So cooking them uncovered will evaporate some of those excess juices and concentrate the flavor.
• Eggs - Use the back of your wooden spoon to move the tomato sauce creating a gap and drop an egg. Do the same with all the 6 eggs (see video). Season with salt and pepper.
  Pro tip - Making a gap will create a pocket in the sauce to cook the eggs.
• Simmer - Cover the pan and let simmer on low for about 5 to 8 minutes, or until the eggs are cooked to desired consistency.
  Pro tip - It is possible to cook eggs to different doneness by simply adding them to the sauce at different times. For example, 8 minutes for well done and 3 to 5 mins for runny eggs.
• Garnish - When the eggs are done to the desired doneness, remove from heat and top with crumbled goat or feta cheese and more chopped parsley or cilantro.
  Pro tip - The eggs will continue to cook in the hot sauce. So I like to leave it a little underdone. This way it is just right in a minute or two for serving.
• Serve - Serve immediately with warm pita bread and a side of cucumber salad.

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Variations

• Spicy shakshuka - Add up to 1 teaspoon of sriracha or 1 teaspoon of hot cayenne to the tomato sauce with the spices.
• Shakshuka with beans - In some restaurants, you can order 'ful shakshuka', which is a classic shakshuka topped with cooked fava beans.
• Balkan shakshuka - Is shakshuka with eggplant. Add roasted eggplant slices to the tomato sauce along with the roasted red peppers.
• Shakshuka with roasted artichokes - When in season, top the fished dish with roasted artichokes before serving.
• Spinach shakshuka - Add fresh spinach leaves to the tomato mixture just before adding the eggs. They cook around the same time as the eggs.
• Falafel shakshuka - In Israel, it is very common to top deep-fried falafel balls on the shakshuka. Falafel is delish with the tomato sauce.
• Feta shakshuka - Use crumbled feta cheese on the shakshuka at the end just as I did with the goat cheese.
• Shakshuka with meat - A classic shakshuka topped with ground beef similar to hummus with meat.

Tips for success

• I like to use Spanish red onions to add a slightly sweet flavor to the shakshuka.
• If you have roasted garlic, use a few roasted garlic to enhance the flavor.
• You can also roast the red pepper in the oven at 400F/200C for 25 to 30 minutes or until soft. 
• Also, you can use roasted tomatoes instead of canned or fresh tomatoes. 
• And cook the veggies until they are soft and mush. This enhances the flavor. 
• Move the sauce around and then break the eggs into the sauce. This way the eggs absorb some of the flavors from the sauce. 
• Also, fresh herbs add a nice flavor to the sauce. Use a combination of parsley and cilantro and a few leaves of mint too. 
• Cheese and eggs are a great combination. Try a few different varieties of cheese, especially goat cheese. 

Frequently asked questions

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