Shakshuka is an easy Israeli and middle eastern dish of eggs poached in a sauce made with fresh tomatoes, olive oil, peppers, onion, garlic, and spices.
This dish is extremely popular for being affordable, easy, filling, and healthy. Shakshuka can be eaten for breakfast, lunch, and dinner. Serve with warm bread, challah, or pita bread dipped in the tomato sauce and eggs.
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Tomatoes- use any kind of your favorite tomatoes, we suggest Roma tomatoes.
Onion- we use white onion for this recipe, shallots will work well.
Garlic- peel and mince garlic cloves for a delicious addition of flavor.
Green pepper- we used hot green pepper for a spicy flavor, you can skip this part.
Bell pepper- we like to use red bell pepper for this recipe, if you do not have red bell pepper, use green or yellow bell pepper.
Tomato paste- use any kind of your favorite tomato paste.
Granulated sugar- we like to use granulated sugar, caster sugar will work as well.
Kosher salt- we like to use kosher salt for this recipe.
Paprika- we used non-spicy paprika powder.
Green onion- to finish this recipe, we like to add fresh chopped green onion.
Eggs- after making the tomato sauce, top the sauce with eggs.
1. In a large pan, on medium heat, pour the olive oil and add the chopped onion. mixing constantly for 5 minutes.
2. Add the garlic, and green pepper and mix for 1 minute.
3. Add the bell pepper and cook for another 3-5 minutes.
4. Add the chopped tomatoes, and the tomato paste. Mix well.
5. Add the sugar and salt and simmer for 20 minutes on low heat.
6. Add the paprika and mix well.
7. Add the chopped green pepper and mix.
8. Over low medium heat, crack each egg into the tomato sauce, cook for another 3-5 minutes with the lid on.
9. Serve with warm bread, challah, or pita bread dipped in the tomato sauce and eggs.
- Green shakshuka
The best way to serve shakshuka is with warm bread, challah, or pita bread(link) dipped in the tomato sauce and eggs. Plus, make a simple Israeli salad made with chopped tomatoes, cucumbers, onion, and bell pepper, seasoned with salt, black pepper, and fresh lemon juice.
Shakshuka can be spicy, it depends on your liking. We like to add hot green pepper, like jalapeno. You can add any kind of your favorite hot pepper, you can also add ½ tsp of chili flakes.
Yes, after making the tomato sauce, let it cool completely, then freeze in an airtight freezer-friendly container for up to 2 months. When ready to use, defrost overnight in the fridge, or defrost for a few hours at room temperature. Pour the tomato sauce into a pan, cook until warm, then crack the eggs into the tomato sauce and cook for another 3-5 minutes on medium-low heat. Serve with warm bread.
Yes, cut the tomatoes, onions, and the rest of the veggies and store them in the fridge in an airtight container the day before, then cook according to the instructions and serve.
Yes, but choose your canned tomatoes carefully. For the best shakshuka, we suggest using fresh tomatoes.
No, try not to skip the tomato paste. Tomato paste offers a deep and rich tomato flavor, it gives the illusion like it was simmering for way longer.