Classic Shakshuka

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Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice-filled tomato stew. It’s perfect for breakfast, brunch, lunch or dinner. You can’t go wrong with shakshuka!

Shakshuka is a delicious Middle Eastern dish full of flavour. It’s a one skillet meal that can be served for breakfast, brunch, lunch or dinner. Shakshuka is also very easy to make. You start by sautéing some vegetables in a frying pan. Roast some spices, then add tomatoes. This mixture is then simmered to enhance the flavor and allow some of the liquid to evaporate. Then you make little pockets in the stew and crack the eggs directly into the mixture. Then put the skillet in the oven. Eggs are cooked in liquid until the whites are set. Garnish with some fresh chopped cilantro and serve warm with flat bread or crusty baguette.

What is the origin of Shakshuka?

You might be asking where this delicious combination of tomatoes, eggs, and amazing spices came from. Shakshuka originated in North African countries such as Egypt, Tunisia and Algeria and has migrated to other countries. Since then, hundreds of varieties of Shakshuka have emerged around the world, all with their own unique twists and flavors.

Can Shakshuka be reheated?

Many people reheat their Shakshuka, and even say that reheating is better because the spices will have more time to develop, thus giving the dish more flavor. Since it has eggs, we recommend reheating it on the stovetop rather than in the microwave.

Shakshuka vegetables are placed in a cast iron frying pan.
Eggs in Shakshuka Mixture

Do I have to let the yolks runny?

Traditionally, shakshuka is served with a poached egg with a runny yolk in the center. If you don’t like runny yolks, just cook the shakshuka a little longer in the oven. You need an extra 7-10 minutes to get a solid yolk.

What do you do with shakshuka?

Shakshuka is usually served with flat bread, pita bread or crusty baguettes. While often eaten for breakfast, it’s also great as a brunch, appetizer or even dinner.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of Shakshuka in cast iron skillet.

In this Israeli version of the infamous Shakshuka, eggs are simmered in a spicy tomato stew. Perfect for brunch, lunch, breakfast or dinner! You can’t go wrong with shakshuka!

Preparation time 25 minute

cooking time 10 minute

total time 35 minute

raw material

  • 2 tablespoon olive oil
  • 1 white onion diced
  • 1 red bell pepper Seed and Dice
  • 1 chili minced
  • 4 clove garlic minced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili
  • 30 ounce canned diced tomatoes
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 6 big Egg
  • 3 tablespoon fresh cilantro roughly chopped


  • Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add the onion, bell pepper, and jalapeño and saute 5 to 7 minutes, until the onion is translucent.

  • Add garlic, cumin, and chili powder, and roast for 1 minute.

  • Stir in the diced tomatoes, salt and black pepper. Bring to a simmer and reduce heat to low. Continue to simmer for 15 minutes. While waiting preheat oven to 375 degrees.

  • Create 6 small nests in the tomato mixture to hold the eggs. Crack the eggs into the prepared holes.

  • Transfer skillet to preheated oven and cook for 8 to 10 minutes, until egg whites are set.

  • Sprinkle with fresh cilantro before serving. Serve warm with sliced ​​or flat bread.


You can also add 1/4 cup of shredded feta cheese and cilantro on top for a variation.

Calories: 221kcal | carbohydrate: 15G | protein: 10G | fat: 13G | Saturated fat: 3G | cholesterol: 245mg | sodium: 555mg | Potassium: 626mg | fiber: 3G | sugar: 7G | Vitamin A: 1840unit | Vitamin C: 64.9mg | calcium: 119mg | iron: 3.9mg