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Shakshuka is a popular Israeli dish. It contains eggs poached in a hearty tomato stew. It can be found on the menu of many restaurants in Israel, especially cafes, but many families also love making this dish at home.
Eggs are usually one of the simplest, protein rich dishes to make, but shakshuka offers endless variations of flavor and texture compared to many egg dishes. Here is a classic shakshuka recipe that is a good place to start. Try making it a few times and then, once you’ve mastered the basics, you can move on to more experimental versions of this Israeli favorite.
6 / 10
cook time:
30 min
Can crused peeled tomatoes 20 ounce
Onion (medium) 1 Pcs.
Red bell pepper 2 Pcs.
Garlic 4 Cloves
Paprika 2 Tsp
Ground Cumin 1 Tsp
Chili powder 1/4 Tsp
Eggs 4 Pcs.
Israeli Olive oil 2 Tbsp
Chopped parsley
Dead sea Salt and pepper to taste
1 Step
Heat olive oil in a large sauté pan on medium heat. Add the onion and cook for 5 minutes or until the onion becomes translucent. Then add chopped bell pepper and cook for another few minutes
2 Step
Add garlic and spices and cook an additional minute.
3 Step
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 3-5 minutes, or until the eggs are done to your liking.
4 Step
Garnish with chopped parsley or cilantro.
Recipe made with our
424 Salt110 grYes
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