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, brunch, or other times of the day.
Shakshuka (pronounced shak-shook-kuh) is one of my absolute favorite dishes 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 happened 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.
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 addition, most of the ingredients in this recipe are simple pantry staples, which means you can make it any time of the week.
- 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 overdone. I like to cook until the egg whites are just set and the yolks are still runny.
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 can 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’re 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 they complement the tomatoes and enhance 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 smoky 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
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 smoky flavor.
- Sauté – In a large skillet, over medium heat, add the olive oil, garlic, onions, and chopped red peppers. Sauté 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 six 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 it simmer on low for about 5 to 8 minutes, or until the eggs are cooked to the 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 minutes for runny eggs. - Garnish – When the eggs are done to the desired doneness, remove them from the heat and top them 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 smoky 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.
- Sauté – In a large skillet over medium heat, add the olive oil, garlic, onions, and chopped red peppers. Sauté 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 six 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 the 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 minutes for runny eggs. - Garnish – When the eggs are done, remove them from the heat and top them 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.
- Baba ganoush or Lebanese eggplant salad
- Shawarma chicken, Ground beef kebabs,
- Best Hummus Recipe, Hummus without tahini, Hummus with Meat
- Moroccan Fish in Spicy Tomato Sauce – Chraime
- Tahini Cookies, Halva Cookies
- Pistachio Halva Cake, Honey Cake Recipe
- Challah Bread Recipes
- See all Middle Eastern recipes
Frequently asked questions
Which country is shakshuka from?
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.
How long can you keep shakshuka?
Shakshuka is best served fresh as soon as it is made. But leftovers will keep in the fridge for up to 4 days.
What do you serve with the Israeli shakshuka?
You can serve this breakfast dish with warm pita bread or challah bread, along with a side salad. You can also order it with a side of hummus, tahini, or beef kebabs for lunch.
Is shakshuka healthy?
Why not? Lots of wonderful veggies like onion, garlic, red pepper, and tomatoes cooked with fresh eggs. We use good olive oil, but you can also use coconut oil. I love the flavor of goat cheese or feta cheese with my shakshuka. I use 5 percent cheese, but you can also omit the cheese to make it healthier.
Shakshuka – Eggs in Tomato Sauce
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.
Video
Ingredients
Shakshuka with canned tomatoes
- 1 large (164 g) Red peppers (roasted – optional) and chopped finely
- 2 tbsp Olive oil
- 1 large Garlic clove minced
- 1 medium Onion chopped finely
- 28 oz (800 g) 1 can of red tomatoes whole or crushed
- 1 tsp Sweet paprika
- ½ tsp Hot paprika or Cayenne (optional)
- 1 tsp Cumin powder
- ½ cup Parsley or cilantro chopped finely
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 6 large Eggs
- 4 oz (113 g) Goat or Feta cheese (I used goat cheese)
Shakshuka with fresh tomatoes
- 4 large (800 g) Ripe red tomatoes instead of canned tomatoes chopped finely
Method
Shakshuka with canned tomatoes
- Red Pepper – Roast the red pepper on an open flame, turning with a tong until the skin is charred. Wash under running water, then deseed and chop finely.1 large Red peppers
- Saute – In a large skillet, add olive oil, garlic, onions, and chopped red peppers over medium heat. Saute for a minute until the onions are translucent.2 tbsp Olive oil, 1 large Garlic clove, 1 medium Onion, ½ cup Parsley
- Tomatoes – Add the canned tomatoes. Use a potato masher and mash the tomatoes and veggies.28 oz 1 can of red tomatoes
- Spices- Next, add the spices and stir well to combine. Season with salt and pepper. Cover the pan and simmer for 10 minutes.1 tsp Sweet paprika, ½ tsp Hot paprika or Cayenne , 1 tsp Cumin powder, 1/2 tsp Kosher salt , 1/4 tsp Black pepper
- 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.6 large 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.
- Garnish – When the eggs are done to the desired doneness, remove them from the heat and top with crumbled goat or feta cheese and chopped parsley or cilantro.4 oz Goat or Feta cheese
- Serve – Serve immediately with warm pita bread and 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. Wash under running water, then deseed and chop finely.
- 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. Take them out with a slotted spoon and put them in cold water. Drain and cool the tomatoes until barely warm. 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.4 large Ripe red tomatoes instead of canned tomatoes
- 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.
- Spices- Next, add the spices and stir well to combine. Season with salt and pepper. Simmer for 10 to 15 minutes uncovered.
- 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 six eggs (see video). Season with salt and pepper.
- Simmer – Cover the pan and let simmer on low for about 5 to 8 minutes or until the eggs are cooked to desired consistency.
- Garnish – When the eggs are done to the desired doneness, remove them from the heat and top with crumbled goat or feta cheese and chopped parsley or cilantro.
- Serve – Serve immediately with warm pita bread and a cucumber salad.
Notes
- Choose Fresh Ingredients: Start with fresh and high-quality ingredients, including ripe tomatoes, bell peppers, onions, and eggs. Fresh produce will elevate the flavor of your dish.
- Use Cast-Iron Skillet: A cast-iron skillet or an oven-safe pan is ideal for making shakshuka. It distributes heat evenly.
- Sauté the Onions and Peppers: Begin by sautéing finely chopped onions and bell peppers in olive oil until they are soft and slightly caramelized. This forms the flavorful base for your sauce.
- Spice it Up: Shakshuka gets its distinctive flavor from a blend of spices. A combination of cumin, paprika, coriander, and cayenne pepper creates a fragrant spice mix. Adjust the spice level to your preference.
- Fresh or Canned Tomatoes: You can use either fresh, ripe tomatoes (peeled and diced) or canned tomatoes for the tomato base. Choose high-quality whole tomatoes and crush them with your hands for a rustic texture if using canned.
- Simmer to Perfection: Allow the tomato sauce to simmer until it thickens and reduces slightly. This concentrates the flavors and ensures a rich and robust sauce.
- Make Wells for Eggs: Create small wells or indentations in the tomato sauce with the back of a spoon, and then crack the eggs into these wells. This allows the eggs to cook directly in the sauce.
- Poach Eggs to Your Liking: Cover the skillet and cook the eggs until the whites are set but the yolks are still runny, or cook longer for firmer yolks, depending on your preference. You can also baste the eggs with the tomato sauce for added flavor.
- Customize with Toppings: Feel free to add toppings like crumbled feta cheese, chopped fresh herbs (such as cilantro or parsley), olives, or even a drizzle of tahini for extra flavor and texture.
- Serve with Bread: Shakshuka is traditionally served with crusty bread or pita for dipping. The bread helps soak up the flavorful sauce and yolk.
- Experiment with Variations: While the classic shakshuka recipe includes bell peppers and tomatoes, you can experiment with different vegetables or proteins, such as spinach, feta, or sausage, to create your unique twist.
- Remember a Dash of Salt and Pepper: Season your shakshuka with salt and pepper to taste before serving. Adjust the seasoning to suit your preferences.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I just sent this recipe to my kids so they can make it for Mother’s Day this year. I love poached eggs and can’t wait to try them in the amazing looking sauce.
Definitely, a wonderful mothers day brunch.
This is my easy guilty pleasure dinner when my husband isn’t home! It’s my favorite can’t wait to try yours with goat cheese!
I love shakshuka, and this was delicious! The sauce was nicely flavored, and the eggs turned out perfectly cooked.
Thank you so much for the lovely feedback, Amanda.
Thank you so much for this in-depth shakshuka recipe. It’s the perfect weekend breakfast recipe.
This looks amazing, perfect mother’s day brunch.
I love shakshuka but I had never made it at home before I came across your recipe! This guide to making shakshuka was so helpful – mine turned out perfectly – just like my favorite restaurant’s version!
Thank you for the lovely feedback, Anjali. Happy you enjoyed it.
We love making shakshuka for weekend lunch (or late breakfast), so I was really pleased to see all the wonderful variations of this dish in your article! Can’t wait to try a shakshuka with eggplant and artichokes!
I love poached eggs, and this is a fantastic way to make them! Pita bread goes so well with this dish too!
This is totally new to me but it looks delicious. I love any meal that just uses one skillet. I’d love to try a falafel version!
I love eggs so this recipe is calling my name. Never thought of cooking them in a tomato sauce and this looks really quick and easy. Going to try this soon 🙂
Oh it’s a country favorite here. very popular in restaurants for breakfast