Shakshuka is a vibrant and flavorful dish that hails from North Africa but has become a beloved staple in Israeli cuisine. This one-pan delight features poached eggs nestled in a spicy tomato and pepper sauce, making it a comforting and satisfying meal. Often enjoyed for breakfast, it’s equally delightful for brunch or dinner. The beauty of shakshuka lies in its simplicity and the way it brings people together, much like its cousin dishes, such as Sabich or the classic Israeli Salad. Whether you’re a seasoned cook or a kitchen novice, mastering the art of shakshuka is sure to impress your family and guests.

Authentic Israeli Shakshuka: A Flavorful Kosher Delight - Israeli recipe

Shakshuka is a vibrant and flavorful dish that hails from North Africa but has become a beloved staple in Israeli cuisine. This one-pan delight features poached eggs nestled in a spicy tomato and pepper sauce, making it a comforting and satisfying meal. Often enjoyed for breakfast, it's equally delightful for brunch or dinner. The beauty of shakshuka lies in its simplicity and the way it brings people together, much like its cousin dishes, such as Sabich or the classic Israeli Salad. Whether you're a seasoned cook or a kitchen novice, mastering the art of shakshuka is sure to impress your family and guests.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Israeli

Ingredients Method Notes

Ingredients

2 tablespoons olive oil
1 large onion chopped
1 large red bell pepper chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper optional for heat
1 28-ounce can whole peeled tomatoes crushed by hand
1 teaspoon kosher salt
1/4 teaspoon black pepper
6 large eggs
1/4 cup fresh cilantro chopped, for garnish

Method

Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, cooking until softened, about 5 minutes.
Stir in the garlic, cumin, paprika, and cayenne pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and season with kosher salt and black pepper. Simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 7-10 minutes.
Garnish with fresh cilantro and serve warm, ideally with crusty bread or pita.

Notes

For a spicier version, increase the cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.