Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel and Jordan, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.
I spent two weeks traveling throughout Israel and Jordan (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you the most authentic rendition.
What is Shakshuka?
Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).
Shakshuka Ingredients
- Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
- Spices: The simple combination of paprika, cumin, and chili powder imparts incredible flavor. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
- Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture. I personally prefer my yolks a bit runny.
- Fresh Herbs: A sprinkle of freshly chopped parsley and cilantro not only adds a pop of green, but also adds yet another layer of flavor.
How to Make Shakshuka
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well – see my tip below).
Saute the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!
Common Questions
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.
The eggs should cook fully after simmering for 5 to 8 minutes in the pan. But if you’d like to speed up the process, go ahead and add a lid. They’ll cook in about half the time.
Yes, you sure can. I’m using whole peeled tomatoes which break down easily into a soft texture (as there’s no skin). But you can use diced fresh tomatoes as well. If using fresh, you’ll need about 10 to 12 tomatoes.
Shakshuka is abundant in tel aviv
Tel Aviv is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people.
There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.
The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!
What To Serve With Shakshuka
It’s quite common to serve pita or some type of bread with shakshuka. You can dip it in the sauce to soak it all up! I was fortunate in Tel Aviv to find several restaurants that served gluten-free pita, much to my delight! But here are a few other ideas:
- For breakfast: Make my falafel or falafel flatbread for a delicious bread alternative. I’ve been known to break the falafel in half and then dip them in my serving. Can’t let any of that sauce go to waste! A side a fresh fruit is always a great idea as well.
- For lunch or any time of day: Serve up a tasty mezze platter with sides of hummus, baba ganoush or white bean dip. And for salads, my Mediterranean chickpea salad, lentil salad, or Israeli salad are always winners.
More Healthy Breakfast Recipes
- Healthy Breakfast Casserole – This meal prep friendly breakfast casserole is a go-to!
- Smoked Salmon Frittata – A favorite for brunch and entertaining.
- Zucchini and Prosciutto Egg Muffins – These grab and go egg muffins are healthy and convenient.
- Baked Eggs in Avocado – It’s so simple and so tasty.
I hope you enjoy this authentic shakshuka recipe from my travels to Egypt, Israel, and Jordan. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below.
Shakshuka Recipe (Easy & Traditional)
Description
Video
Equipment
- Stainless Steel Pan My go-to pan in the kitchen!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.
Lisa’s Tips
- If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado.
- Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted December 2018, but updated to include new photos, video, and information for your benefit!
I spent two weeks in Israel this fall & I ate Shakshuk almost every morning. This recipe is PERFECT!! I’m so happy I found to make at home. Thank you!
Oh wonderful! So glad you enjoyed your trip, and I hope this recipe brings back fond memories for you. Enjoy!
Too much cumin and I like cumin. I also think the sauce would have been better with crushed tomatoes rather than whole tomatoes. It was still ok, but nowhere near as good as the Shakshuka I’ve had in tel aviv.
You can definitely swap in crushed tomatoes rather than whole tomatoes. I essentially crush the whole tomatoes with my spatula as they cook. Did you happen to watch the video?
I really enjoy making this, especially if you summer for a little longer so the flavours meld even more. But if you add za’atar in the spice mix, I’d say go easy with the coriander because I found the two together can have a slight bitter edge. Don’t be shy with the black pepper though!
Thanks for sharing that tip, Nick!
Love this shakshuka! I make it in large or small individual pans. I have demonstrated the dish numerous times to friends, family, and lady groups. As an Israeli share stories of my travels and culture when we cook. I often make the guests participate in the presentation.
Hi Dalia – Shakshuka is such a great dish to serve! Glad you enjoyed it.
All the recipes sound so good make some from your cookbook. Love the Papikash chichen
cast iron works beautifully. no dull finish no metallic taste
Can’t recommend this recipe enough. Personally, I recommend letting the mixture simmer for 20-30 minutes to let the textures homogenize a bit more before adding eggs. If you make this as a meal prep, wait to add the eggs. Portion the tomato mixture into your Tupperware and then crack the eggs when you’re ready to eat. Stick it in the microwave for 5 minutes with the lid on but not closed and the eggs will cook in the sauce just like they would on the Stove! I got 4 meal preps out of this recipe. Also added 8oz of diced mushroom and 4oz of shredded kale.
Hi Peter – I’m so glad you love this shakshuka recipe!
It is taking a lot longer than 7 minutes for the eggs to cook. Any ideas why? Should they be room temp before adding? What heat should I use for cooking the eggs?
Other than that it looks delicious. Just waiting on eggs to cook
Hi Kate – did you make sure to cover your pan while the eggs are cooking?
I normally have exactly the same problem with the eggs from the fridge taking too long to cook and then they don’t look great. Today, I made shakshuka with room temperature eggs and it turned out perfect.
Excellent! I added lentils and potatoes 👍
I love the idea of adding lentils and potatoes to this shakshuka!
Thank you for sharing this recipe. It’s easy and appetizing!
I’m happy to hear you enjoyed this shakshuka recipe, Alice!
I made this tonight for the second time and it was once again, absolutely delicious. I added cheese this time. This will definitely be a regular dish in our house, my husband loves it too. I love that you can add different things or switch up the veggies. Thank you for posting this recipe.
You’re more than welcome, Heidi! I’m happy you and your husband both love the recipe.
Another great recipe – quick, easy and delicious. Thanks, Lisa!!
I really love this ShakShuka recipe, but I have a slight variation. I adding “sliced olives” to your recipe. Just get a small can and the olive and olive juice all go in together right after the onions are done but about a minute before the diced tomatoes go it.
Love that variation. Thanks for sharing, Alan!
I use fresh tomatoes and it’s so much better…
I have made shakshuka on several occasions and love it. Easy and delicious. I have considered making individual dishes since some of the family are not as enthusiastic about it and I prefer to have a fresh egg instead of leftovers. Thanks for the recipe.
You’re more than welcome. Enjoy!
My first time making Shakshuka. It was a really tasty way of eating eggs! I just noticed that whenever I use canned crushed tomatoes in a dish, there is always a slightly sour taste to the dish. I added a bit of sugar but it still lingered.
I took full advantage of the spice trade. Starting in Africa, to the Middle East and then into Southern Europe with this recipe. Your recipe is far better than any I have tried in the past!!! Especially for beginners. I wish you the best.
I’m happy you enjoyed this recipe, Brian!
Great recipe! Shakshuka originated from Tunisia, which I am proud to say is where I am from. Tunisian Jews then brought it to Israel. My grandmother made the best shakshuka. Traditionally we eat it with baguette bread which is the staple bread in Tunisia, the recipe of which was inherited from the French, who colonized Tunisia in the late 1800s. Pita bread is eaten in the Middle East; not in Tunisia.
I’m happy you love this shakshuka recipe, May! And thanks so much for sharing how you eat it as well. :)
Fantastic flavour!
I added cooked sausage meat and extra dried chilli flakes.
It was wonderfully spicy and packed with flavour.
I used bloomer bread to dip and it was wonderful
Happy to hear you love this shakshuka recipe!
Made this for breakfast this morning and it was wonderful and very filling. Hubby was sick so didn’t eat his half so i had his for dinner and it was even better. (i thought the egg would be all weird re warmed up but it was fine. used burrata cheese and hs this with some bread. definitely a repeat dish. thank you!
Thrilled to hear you enjoyed this shakshuka recipe!
Love this recipe! Did it over a bed of sweet potato mash with green onions. Simple and delicious <3
Thanks, Melissa! Sounds delicious topped on that mash. Yum!
I love these recipes I visited Israel once for 10 days then 7 to Jordan.wish I had know more about the food thank you
My son sent me this recipe to try. I had to make some modifications though. I didn’t have canned tomatoes so I used fresh from the garden diced finely and added some tomato paste to thicken it up. I didn’t have cilantro, so I doubled the parsley. I didn’t add cumin (The one spice I do not like!). It turned out wonderful. Thank you for the recipe (even though I butchered yours!)
I’m glad this shakshuka still turned out great with those changes, Annie!
I LOVE THIS RECIPE. I’ve made it twice and I’m dialing it in to my liking. I like spice so I generally double the chili and paprika and add cayenne. I added crushed ground chili pepper too. It’s delicious.
Thanks Jared! I’m happy you loved the recipe. And definitely feel free to tweak those spices to your liking.
This is so good! Great recipe thank you! I made it once with no cheese and today I’m making it with feta. Thank you!
Happy you loved the recipe!
Hi, looks great and tasty. I cannot eat cilantro – what would be a good alternative please? perhaps parsley? Thanks
Hi Christine – yes, you can swap the cilantro for parsley. Enjoy!
I have a bunch of tomato sauce I need to use up but it’s just the pureed tomatoes. Can I use that instead or would it greatly adjust the flavor?
Yes, you can swap that in. The flavor will be a bit different, but it’s still a good way to use up that tomato sauce. :)
Beautifully and simply described, great recipe, many thanks
Thanks for your feedback, Suzanne!
This looks wonderful. I didn’t see the video for a single serving, which is what I would use.
1st time making this and it was very watery! Wondering if i did something wrong!
The base should be a bit liquidy as it’s mostly tomato sauce!
Could you publish the same recipe but in metric tonnes? I would like to make a lot of it.
You can hit the metric button in the recipe card for a quick conversion. :)
Very tasty, the family really enjoyed it!
Thanks Louise!
made this and followed recipe to a T last night – turned out perfect! served it with avocado and couscous on the side.
Happy you enjoyed it, Kelli!
Love this recipe! I’m Italian, and our version uses spinach, basil, oregano & garlic. Same recipe as yours. We call it “Eggs in Purgatory!”
I love that this recipe is enjoyed in so many different countries!
I have been making this dish for many years as an Italian recipe called eggs in purgatory.
BTW choosing metric does not convert recipe quantities to metric.
Otherwise Love it! Making it for the family for fathers day in Australia this weekend.
Thank you.
Thanks for letting me know! I’ll go back and adjust the metrics :)
Made this recipe last night! It’s a winner and definitely going onto my “repeat list.” A few changes I made and/or will make next time: I added several handfuls of baby spinach and baby kale that I needed to use up. Next time I think I’ll serve it over a bed of rice. My husband also suggested serving it over potatoes. We just wanted a base for all of that juicy goodness to go. I think I may add sautéed mushrooms next time as well. I served it with a side of homemade pitas and your Roasted Red Hummus. It was a lovely combination. Thanks for another fantastic recipe, Lisa!
There are so many delicious ways to serve this! But homemade pita and hummus sounds like a perfect combination.
Try covering your pan with a lid to cook the eggs faster!
Yes, you can definitely do that. :)
I tried this recipe over the weekend for family of 10. I added sliced cheese pork sausage in the tomato. Highly recommend!
Glad the whole family enjoyed this shakshuka recipe!
I tried this meal at a cafe while travelling and loved it. Searching the web for the recipe and I tried this version and it was spot on. I also added avocado to the meal as well and the avocado bought out the flavours. Eggs were perfect. The only things I would add if I have any toasted bread crumbs to sprinkle on top as a garnish. Am not a coriander fan. Thankyou for the recipe and will be making again. Hoping to be able to freeze the base for future use.
Glad you enjoyed this recipe Margaret! And yes, you can freeze the base if you’d like.
Dear Lisa – if you were to use fresh tomatoes, how many would you use in this recipe to substitute the 28 oz can?
Sincerely Heidi
Ps can’t rate the recipe cuz I haven’t cooked it yet
Looking over the nutrition info I notice 1g of trans fats. I am puzzled as to where it comes from. There are no trans fats in eggs, or olive oil, and certainly none in the remaining ingredients.
I never comment on this but I had to add my 2 cents. First of all this is delicious and I have been making your recipe since 2021 but I do change it up. I have found that serving it over a hashbrown, or a tator tot waffle elevates the dish. I also sometimes fry the eggs separtely, depending on my guests prefferences. I even served this to my vegn daughter and scrambled up some Just Eggs. I have an abundance of fresh tomatoes from my garden and will be making this tomorrow. Thank you for such a versitle dish.
Happy to hear everyone has been loving this recipe! Also, great idea on the ways to serve it :)
I’ve made this recipe several times and it is always a crowd pleaser! I would love to cook this for an upcoming cabin trip, but won’t really know the pan situation until I get this. To play it safe, do you have any recommendations for cooking the eggs in the oven (if I make the sauce ahead of time)? Thanks!
This was so tasty! I went a little off from the recipe because we were low on ingredients and shakshuka is a great clean out the fridge meal! So, even with using marinara instead of crushed tomatoes, basil instead of cilantro and adding breakfast sausage, it was freaking delish!
Glad this shakshuka still turned out great with the ingredients you had on hand, Orion :)
Your version is the Italisn version – “Eggs in Purgatory!”
I had issues getting the eggs to cook. Maybe the simmer setting on my range is too low? When I moved it to low, it just seemed to cook the tomato sauce. Instead of 5-8 min, we are on 25min without cooked eggs 😳
I would try increasing the heat a bit on your stovetop!
Thank you so much for sharing this recipe. It’s absolutely delicious! My family loves it. Going to cook it again for dinner tonight!
Saw this dish on YouTube and decided to try it. Absolutely love this dish. Healthy easy breakfast and I can store the leftover portion and simply add an egg.
Lovely and simple. Definitely owrth keeping on rotation. I added halloumi. Will try avocado next time.
fwiw it’s okay to use a cast iron pan. It will not add metallic flavor. But it does interact with the pan in a beneficial way — it’s how ancient times folks got iron into their diets.
Love how you added halloumi to this!
So good, savory and really easy to make especially for a first timer like myself.
I am trying to squeeze more vegetables into my diet. This is an excellent recipe to use as a cooking, timing and seasoning guide. Reading the comments for the variations used by other readers is also helpful. Here’s my contribution – when it’s a long weekend, the stores are closed, and one discovers there are NO canned tomatoes in the pantry – jarred salsa makes an excellent substitute. You will, however, want to moderate the spices called for in the recipe.
Thanks for sharing the quick idea of using jarred salsa!
Easy to follow directions – camera work great – a delicious looking recipe!
Thanks so much, Bonnie! Hope you enjoy the shakshuka. :)
Hello! I’m wondering exactly how much salt you’d recommend, since I’m a pretty novice cook and I don’t think I’d be able to tell the amount I need right off the bat. Also, how long do you think this will keep in the fridge? Thanks!
I’d say about 1/4 teaspoon to start off with, then add more from there if you feel like it needs more salt!
Just a note about cooking/serving in a cast iron pan–it’s actually recommended to occasionally cook acidic foods such as tomatoes in cast iron, because it releases iron into the food that the body is able to absorb and utilize more easily than taking iron supplements in tab form! I have been borderline anemic a few time in my life and my physicians/NPs have all recommended this. They also sell little fish-shaped iron you can drop into your soups while they cook to achieve this, in case you don’t own cast iron cookware. In my experience, my cast iron pans do not release a metallic taste to my food at all, and I haven’t noticed any damage to them, and my most-used pan is a 100 year old heirloom. Cooking tomatoes in aluminum, on the other hand, should definitely be avoided, because I have seen visible damage to aluminum pans from acidic food, and ingested aluminum is not very good for the bod, having been linked to Alzheimers!
I tried this recipe this morning and it was awesome! thank you for sharing.
This is from the Alzheimer’s organization: “much research has been done on the relationship of aluminum and Alzheimer’s disease. As yet no study or group of studies has been able to confirm that aluminum is involved in the development of Alzheimer’s disease.”
Please do not continue spreading the false notion that using aluminum pans can have a deleterious effect on our health!