Israeli breakfast might just be one of my most favorite-est things in the world, and shakshouka my even more most favoritestest parts about Israeli breakfast. A cheap, flavorful, one pot wonder, Shakshuka is my new best friend breakfast brunch lunch linner lupper dish of choice. It’s basically eggs that are poached in a spicy tomato sauce and not only is it insanely easy to make, but you’ll most likely already have the ingredients stocked in the kitchen.
Shakshuka Recipe
Adapted from Smitten Kitchen
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, thinly sliced
- 1 red pepper, cut into small cubes
- 2 tomatoes, cut into cubes
- 2 jalapeños (or any spicy peppers)
- 1 can peeled tomatoes
- 3 tablespoons good tomato paste
- 1/2 cup water (this will depend how thick you want it, use your judgement)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Red pepper flakes (amount depends on spice factor)
- Salt, to taste
- Sugar, to taste
- Ground black pepper, to taste
- 6 eggs
- 1/2 cup chopped parsley, for garnish
- crumbled feta (optional)
1. Heat oil in a pan (non stick or cast iron) and add spicy peppers and onions. Stir until soft, but not charred. Then add garlic, cumin, paprika and stir around for a few more minutes.
2. Add tomatoes, canned tomatoes and tomato paste and stir, making sure to smash the canned tomatoes with a spoon. Add 2 teaspoons of sugar. Add water, reduce the heat to low, and simmer until it thickens (about 15 minutes) stirring frequently. Season with salt and pepper.
3. Crack eggs into the sauce so the eggs are distributed across the surface. Cover the pan and cook until the yolks are mostly set, but still a little runny (about 5 minutes). Then, with a spoon, baste the whites of the eggs with the tomato sauce, but don’t cover the yolk or it might burst.
4. Sprinkle shakshouka with feta and parsley and serve with toasted pita bread (for dipping).
Indulgent Englishman says
Arghhh, I thought you were going to tell me where I could eat this for breakfast in BA. I am craving (and in a hotel so can’t cook!). Back to Coffee Town it is!
Delicity Jones says
You’re a shakshuka.
Nic says
If you like this (and I do too) have a look for Yotam Ottolenghi’s cookbook. His recipe for this dish can be found at guardian.co.uk and is from his cookbook Plenty. And personally, I can’t wait for October, when his new book ‘Jerusalem’ will be on the bookshelves.
forkyou says
ooooo thanks for the tip! Can’t wait to check it out!
Angela @SanTelmoLoft (@SanTelmoLoft) says
This is going into my recipe file. Looks so good.
jeremy handler says
Good at any time of day the ultimate in israeli comfort food. Finally think it time to make some at home. Thanks for the recipe!
forkyou says
Breakfast, lunch or dinner. Brunch, lupper or linner. Shashouka is an all day winner.
jennlerner says
My mom used to make a version of this, but would make it as a sauce to top off with pasta. I always thought it was a random idea to mix eggs with tomato sauce, but super tasty, and now I know where she got the idea! (She studied abroad for a year in Israel). Delicious!
forkyou says
ooooooo shashoookapastasauce, interesting concept. I think I’ll have to steal the idea from Mother Lerner.
jennlerner says
You should! It’s amazing and a great way to get protein in when I’m too floja to defrost chicken.
blmurch says
If my husband hadn’t just made me a cumin, spinach, and cheese omelete, I would have given this a try. Will definitely keep this on hand for next time – thanks!
forkyou says
It’s a winner and really easy/cheap to make!
NOLAchef says
She’s lookin’ mighty pretty in that cast-iron!!
forkyou says
Most things look pretty in a cast iron :)
John Packett says
Excellent concept….Thanks………..