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Israeli Shakshuka

Shakshuka is a savory dish of eggs cooked in tomatoes and their juices. The spice blend is delightful!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, dinner
Cuisine Israeli
Servings 6


  • 3 tbs olive oil
  • 1 large onion, diced
  • 2 red bell peppers, seeded and diced
  • 4 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground tumeric
  • 2 14 oz cans diced tomatoes
  • 6 large eggs
  • salt and pepper to taste
  • chopped parsley for garnish


  • Heat pan over medium-high heat. Add olive oil to pan. Add in onion, bell pepper, and red chili or jalapeno and sauté for 5-7 minutes until onions are soft.
  • Add garlic, cumin, and paprika and cook for 1 minute mixing the ingredients together.
  • Stir in the diced tomatoes, salt and pepper. Bring to a simmer and reduce the heat to low. Allow to simmer for 15 minutes or until vegetables are cooked through.
  • At this point, taste test and decide whether you'd like more spice.
  • Crack the eggs and drop them into the tomato mixture spacing them about 2 inches apart. Cook the until the eggs are just set.
  • Garnish with fresh parsley. 


*Serve with pita bread or flatbread.
Keyword Egg Dish