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Shakshuka is made with lots of tomatoes, peppers, onion, garlic, spices, herbs, and eggs cracked right in the middle of it. Whether you eat it with breakfast, brunch, lunch, or diner, shakshuka is always good.

Shakshuka king

My love, Omri, is king in making shakshuka. We almost eat this every weekend and there is never a single leftover. Eat it with freshly baked bread or challah which will keep you dipping your shakshuka till there is nothing else left than a clean pan ( I don’t recommend you to lick the pan clean, but if you are really into it I leave it up to you).

There are different opinions going around on the internet about its origin. It’s said that shakshuka is originated in Yemen, but others claim it’s from Morocco. In Israel, the dish came from Northeast Africa. The dish is affordable, tasteful, healthy, and filling, so no wonder it always has been popular all over the world.

What is shakshuka actually?

First of all, the name stands for ‘shaking’ or ‘mixing’ and this is pretty much what this dish is about. It’s a vegetarian dish with lots of tomatoes, peppers, onion, garlic, spices, herbs, and eggs cracked right in the middle of it. Sometimes we use matbucha as a base. This spicy sauce goes well in many dishes. In Israel, many families make it on the weekend and use the leftovers as a pasta sauce or mix it with other dishes. But believe me, as long as there is bread, you won’t have any leftovers.

It is super easy to make and once you made the basic version, you can add whatever you like to it. Think about spinach, chopped eggplant, feta cheese, mushrooms, mozzarella, and even some meat, like chorizo for example. Start to make the basic shakshuka first, later you can add whatever vegetable you like.


Servings 2 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • skillet or fry pan


  • 1 onion
  • 2-3 garlic cloves
  • 1 can of tomatoes
  • 1 tsp paprika
  • 1 tsp curcuma
  • 1/2 tsp sugar
  • fresh coriander or parsley or both
  • 4 eggs
  • 3 tbsp olive oil


  • Chop the onion and peel the garlic cloves. Cut the garlic in 6 halves.
  • Heath up a large fry pan or skillet and add the olive oil, bring to a heath. Add the onion and garlic, let it stir for a bit until the onions are translucent. Add the spices and let the flavors infuse. If you wish, add half a tsp of sugar to break the acidity.
  • Add the tomatoes and mix it all up and cook it for a bit. Add if desired spinach to the tomato mix and let it cook. It's all about the right mix and quantities so keep tasting and adding spices until you love it. Add the eggs piece by piece and try to keep the sunny sides up! Cover with a lid or aluminium foil and let it cook until your liking.
  • Serve the shakshuka with fresh bread, you can eat it from a plate or just dip into the pan. Enjoy!


  • This is the basic shakshuka recipe but you can add for example mozzarella cheese, spinach or mushrooms to it. Shakshuka as you wish!
Course: Breakfast, Lunch
Cuisine: Israeli
Keyword: eggs, vegetarian

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