Spice Up Your Breakfast Shakshuka Recipe From Israel

Shakshuka (pronounced shak-shook-kuh) is one of my absolute favorite dish of eggs. In fact, if you ask me to choose between a scrambled egg and a shakshuka – I’d go for shakshuka. I got introduced to shakshuka about 20 years ago in Amsterdam. I was at a falafel place and I happen to see a guy enjoying some red stuff served in a steaming hot fry pan. Of course, I’m a foodie so curiosity got to me. I inquired and the lady said it’s eggs poached in a tomato sauce and the dish is called shakshuka. I just had to try it. Loved it. Shakshuka recipes have made an appearance in Israeli cuisine, but they’re actually a culinary staple of North African and Middle Eastern cuisines. This breakfast recipe, made of eggs poached in a spicy tomato sauce, is called shakshuka in Hebrew.

Why make homemade shakshuka?

Shakshuka is an Israeli skillet dish, which means you can cook and eat in the same pan! This recipe, when made with canned tomatoes, takes about 20 minutes. All you need is warm pita bread and a side of salad to make it a full meal. In Israel, this is a breakfast dish but we often eat it for breakfast, lunch, or dinner. In addition, most of the ingredients in this recipe are simple pantry staples, which means you can make it any time of the week. And you can also keep leftovers in the refrigerator for up to 4 days. There are two secrets to making a good shakshuka: Cook the vegetables well and mash them to bring a wonderful consistency. And, cook the eggs with the yolks still undercooked. That way, by the time they get to the table they are not over-done. I like to cook until the egg whites are just set and the yolks are still runny.

Ingredients and substitutes

Eggs – I use organic eggs, which definitely taste a lot better. And yet, any eggs will work in this recipe. You can even try quail eggs or duck eggs if you want to be adventurous. Tomatoes – Using a big 28-ounce of canned tomatoes means this dish gets done quickly and gives the dish a wonderful red color. But, traditionally you make shakshuka with fresh tomatoes. Honestly, ain’t nothing like fresh tomatoes, especially when you going to enjoy them like this for breakfast. Of course, it does take a little longer to make. Red peppers – I have always used red bell peppers in my shakshuka because I like how it compliments the tomatoes and enhances the flavor. Garlic cloves – I love garlic and I use a large clove of garlic. But, I have often used roasted garlic as well. Spiced – I tend to add sweet paprika with a dash of hot paprika for flavor. But, you can also add some red pepper flakes. A teaspoon of ground cumin also adds a smokey flavor to the dish. Fresh herbs – Parsley with a little mint for garnish is common. But, you can also use cilantro along with parsley.

Homemade Shakshuka

Shakshuka with canned tomatoes

Saute – In a large skillet, over medium heat, add the olive oil, garlic, onions, and chopped red peppers. Saute for a minute until the onions are translucent. Tomatoes – Add the canned tomatoes. Then, use a potato masher and mash the tomatoes and veggies.Pro tip – Mashing the veggies softens the red peppers and brings out the tomato juices. Spices – Next, add the spices and stir well to combine. Then, season with salt and pepper. Cover the pan and simmer for 10 minutes. Eggs – Use the back of your wooden spoon to move the tomato sauce, creating a gap and drop an egg. Do the same with all the 6 eggs (see video). Season with salt and pepper.Pro tip – Making a gap will create a pocket in the sauce to cook the eggs.

Simmer – Cover the pan and let simmer on low for about 5 to 8 minutes, or until the eggs are cooked to desired consistency.Pro tip – It is possible to cook eggs to different doneness by simply adding them to the sauce at different times. For example, 8 minutes for well done and 3 to 5 mins for runny eggs. Garnish – When the eggs are done to the desired doneness, remove from heat and top with crumbled goat or feta cheese and more chopped parsley or cilantro.Pro tip – The eggs will continue to cook in the hot sauce. So I like to leave it a little underdone. This way, it is just right in a minute or two for serving. Serve – Serve immediately with warm pita bread and a side of cucumber salad.

Shakshuka with fresh tomatoes

Red Pepper – Roast the red pepper on an open flame turning with a tong until the skin is charred. Then, wash under running water, deseed and chop finely.Pro tip – Roasting the pepper will burn the skin and give the shakshuka a wonderful smokey flavor. Skin tomatoes – Mark an X with a knife on the bottom of the tomatoes and put them in hot water for 3 to 5 minutes. Then, take them out with a slotted spoon and put them in cold water. Drain and cool the tomatoes until barely warm. Next, peel the skin with the edge of your knife. Place the seeds in a colander so you can gather all the juices. Chop the tomatoes finely. Set aside.Pro tip – Shakshuka tastes better with the skin removed, but you can also keep the skin on if you don’t mind it.

Saute – In a large skillet over medium heat add the olive oil, garlic, onions, and chopped red peppers. Saute for a minute until the onions are translucent. Tomatoes – Add the chopped tomatoes. Use a potato masher and mash the tomatoes and veggies.Pro tip – Mashing the veggies softens the red peppers and brings out the tomato juices. Spices – Next, add the spices and stir well to combine. Season with salt and pepper. Simmer for 10 to 15 minutes uncovered.Pro tip – Fresh tomatoes have a lot of juice. So cooking them uncovered will evaporate some of those excess juices and concentrate the flavor. Eggs – Use the back of your wooden spoon to move the tomato sauce creating a gap and drop an egg. Do the same with all the 6 eggs (see video). Season with salt and pepper.Pro tip – Making a gap will create a pocket in the sauce to cook the eggs. Simmer – Cover the pan and let simmer on low for about 5 to 8 minutes, or until the eggs are cooked to desired consistency.Pro tip – It is possible to cook eggs to different doneness by simply adding them to the sauce at different times. For example, 8 minutes for well done and 3 to 5 mins for runny eggs. Garnish – When the eggs are done to the desired doneness, remove from heat and top with crumbled goat or feta cheese and more chopped parsley or cilantro.Pro tip – The eggs will continue to cook in the hot sauce. So I like to leave it a little underdone. This way it is just right in a minute or two for serving. Serve – Serve immediately with warm pita bread and a side of cucumber salad.

Variations

Spicy shakshuka – Add up to 1 tsp of sriracha or 1 tsp of hot cayenne to the tomato sauce with the spices. Shakshuka with beans – In some restaurants, you can order ‘ful shakshuka’, which is a classic shakshuka topped with cooked fava beans. Balkan shakshuka – Is shakshuka with eggplant. Add roasted eggplant slices to the tomato sauce along with the roasted red peppers. Shakshuka with roasted artichokes – When in season, top the fished dish with roasted artichokes before serving. Spinach shakshuka – Add fresh spinach leaves to the tomato mixture just before adding the eggs. They cook around the same time as the eggs. Falafel shakshuka – In Israel, it is very common to top deep-fried falafel balls on the shakshuka. Falafel is delish with the tomato sauce. Feta shakshuka – Use crumbled feta cheese on the shakshuka at the end just as I did with the goat cheese. Shakshuka with meat – A classic shakshuka topped with ground beef similar to hummus with meat.

Tips for success

Choose Fresh Ingredients: Start with fresh and high-quality ingredients, including ripe tomatoes, bell peppers, onions, and eggs. Fresh produce will elevate the flavor of your dish. Use Cast-Iron Skillet: A cast-iron skillet or an oven-safe pan is ideal for making shakshuka. It distributes heat evenly. Sauté the Onions and Peppers: Begin by sautéing finely chopped onions and bell peppers in olive oil until they are soft and slightly caramelized. This forms the flavorful base for your sauce. Spice it Up: Shakshuka gets its distinctive flavor from a blend of spices. Combination of cumin, paprika, coriander, and cayenne pepper creates a fragrant spice mix. Adjust the spice level to your preference. Fresh or Canned Tomatoes: You can use either fresh, ripe tomatoes (peeled and diced) or canned tomatoes for the tomato base. Choose high-quality whole tomatoes and crush them with your hands for a rustic texture if using canned. Simmer to Perfection: Allow the tomato sauce to simmer until it thickens and reduces slightly. This concentrates the flavors and ensures a rich and robust sauce. Make Wells for Eggs: Create small wells or indentations in the tomato sauce with the back of a spoon, and then crack the eggs into these wells. This allows the eggs to cook directly in the sauce. Poach Eggs to Your Liking: Cover the skillet and cook the eggs until the whites are set but the yolks are still runny, or cook longer for firmer yolks, depending on your preference. You can also baste the eggs with the tomato sauce for added flavor. Customize with Toppings: Feel free to add toppings like crumbled feta cheese, chopped fresh herbs (such as cilantro or parsley), olives, or even a drizzle of tahini for extra flavor and texture. Serve with Bread: Shakshuka is traditionally served with crusty bread or pita for dipping. The bread helps soak up the flavorful sauce and yolk. Experiment with Variations: While the classic shakshuka recipe includes bell peppers and tomatoes, you can experiment with different vegetables or proteins, such as spinach, feta, or sausage, to create your unique twist. Remember a Dash of Salt and Pepper: Season your shakshuka with salt and pepper to taste before serving. Adjust the seasoning to suit your preferences.

Creative ways to serve shakshuka

Shakshuka is a delicious and versatile dish that can be served in creative ways to add a fun twist to your meal presentation. Here are some creative ways to serve shakshuka:

Shakshuka Brunch Board: Arrange individual cast-iron skillets of shakshuka alongside a variety of accompaniments like crusty bread, pita, labneh, olives, and fresh herbs on a wooden board. Let everyone build their own shakshuka-inspired bites. Shakshuka Stuffed Bell Peppers: Hollow out bell peppers and fill them with shakshuka before baking until tender. Serve the stuffed peppers with a dollop of yogurt or crumbled feta cheese on top. Shakshuka Breakfast Tacos: Spoon shakshuka into soft taco shells and top with avocado slices, cilantro, and a squeeze of lime for a Middle Eastern-Mexican fusion breakfast. Shakshuka Pizza: Spread a thin layer of shakshuka sauce on pizza dough and add mozzarella cheese, eggs, and your choice of toppings. Bake until the eggs are set and enjoy a shakshuka-inspired pizza. Shakshuka Baked Potatoes: Hollow out baked potatoes and fill them with shakshuka. Top with grated cheese and broil until the cheese is bubbly and golden. Shakshuka Sliders: Make mini shakshuka sliders by spooning shakshuka onto small buns or slider rolls. Top with a slice of cheese and serve as finger foods for a party. Shakshuka Pasta: Toss cooked pasta with shakshuka sauce, and add some sautéed vegetables or ground meat for a pasta dish with a unique twist.