Classic Shakshuka Recipe

Classic Shakshuka Recipe: Beloved Israeli Dish

Classic Shakshuka Recipe
Classic Shakshuka Recipe

Shakshuka is a beloved Israeli dish, popular for its simplicity, vibrant flavors, and versatility.

Shakshuka is a one-pan meal of eggs poached in a rich tomato sauce spiced with cumin, paprika, and often a hint of heat. Perfect for breakfast, lunch, or dinner, it is sure to become a favorite in your kitchen.


  • 1/4 cup olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-6 large eggs
  • Chopped fresh parsley or cilantro for garnish


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the garlic, paprika, cumin, and cayenne pepper (if using), and cook for 1 minute more.
  3. Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  4. Make small wells in the sauce and crack the eggs into them. Reduce heat to low, cover, and cook until the eggs are set to your liking, about 5-8 minutes.
  5. Garnish with chopped parsley or cilantro and serve warm with crusty bread for dipping.


  • Feel free to add other vegetables to the sauce, such as zucchini, eggplant, or spinach.
  • For a richer flavor, try adding a tablespoon of harissa paste or a pinch of saffron to the sauce.
  • If you don’t have canned tomatoes, you can use fresh tomatoes. Simply blanch, peel, and chop them before adding them to the skillet.
  • Serve shakshuka with a dollop of labneh or yogurt for extra creaminess.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy this taste of Israel in your own home!

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