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How To Make Shakshuka

April 3, 2020

Have you ever wondered how to make shakshuka? This Israeli Shakshuka recipe with poached eggs made in a saucy tomato broth is the next best addition to your weekend brunch or easy recipe arsenal.

Have you wanted to learn how to make shakshuka? This easy shakshuka recipe teaches you how to make this traditional israeli shakshuka from scratch! #shakshuka
Have you ever made shakshuka? This easy shakshuka recipe has a spicy tomato base topped with poached eggs and fresh herbs. You can even customize this easy shakshuka recipe to your liking! #shakshuka
Curious how to make shakshuka? This tutorial will walk you through a basic shakshuka recipe so you can make this delicious middle eastern dish at home! #shakshuka

Have you ever wondered how to make shakshuka? This wonderful Middle Eastern poached egg dish made in a saucy tomato broth is the next best addition to your weekend brunch.The other week, Sahar was over and we were discussing some exciting new projects for the YouTube channel. Somehow we got into a discussion about happiness (who doesn’t want to chat about happiness?!) and before she could finish asking me my favourite things, I shouted BRUNCH.

The thought of brunch makes me happy, and thoughts of happiness make me think of brunch. Some of my best memories in life have happened over the brunch table. Yes, this post will absolutely be forcing you to take a walk down memory lane with me…

My earliest memories of brunch remind me of my Mom’s baked french toast and bagels and lox. For some reason I also only associated brunch with bar and bat mitzvah’s because at 10 years old, the only brunches you have are associated with Jewish holidays?! As I got older I expanded my brunch repertoire to unfortunately  hangover brunches at McGill pizza and bottomless brunches in NYC. I’ve brunched in Toronto, in San Francisco, in Israel, in Italy and pretty much everywhere in between.

I’ve gone sweet, I’ve gone savory, but more often than not I’ve shakshuka’ed. Because once you try a shakshuka recipe, you never go back.

What Do You Need To Make Shakshuka?

  • olive oil
  • onion
  • garlic
  • 28 oz can of diced tomatoes
  • spices: chili powder, paprika, cumin, salt and pepper
  • 5 large eggs
  • optional for topping: fresh parsley, feta, dried chili flakes

RELATED: Easy Veggie Egg Bake

Have you ever wondered how to make shakshuka? This wonderful Middle Eastern poached egg dish made in a saucy tomato broth is the next best addition to your weekend brunch.

What is Shakshuka?

In case you’ve never heard of shakshuka or made a shakshuka recipe, allow me to explain. It’s a traditional Israeli dish (also eaten in other regions of the middle east) that comes down to a few primary components:

  • Poached (or baked) eggs
  • Thick tomato broth
  • Optional: fresh herbs, cheese crumbles etc…

It sounds like a complicated dish, but it’s actually incredibly easy…and fun to say!

It also leaves room for a ton of creativity – Green Shakshuka anyone?!

How To Make Shakshuka

Now that you have the basics down for this shakshuka recipe, let’s talk about how to make it.

1. Add your onions to a cast-iron pan (we prefer cast-iron for even cooking) and cook until transcluent

2. Top with garlic, diced tomato (canned works well!) and spices and bring to a boil.

3. Traditional shakshuka recipes usually require poaching the eggs in the hot tomato broth. You can alternatively bake the eggs if you’re a bit nervous about poaching.

4. Create wells for your eggs in the thick broth so you can easily crack the eggs into the dish. Don’t worry about being perfect!

5. Cover the pan to allow steam to cook the eggs for about 10 minutes. Alternatively place the cast iron directly into the oven and bake for 10-15 minutes.

6. Top with your favorite toppings and don’t forget the bread or pita for dipping!


Have you ever wondered how to make shakshuka? This wonderful Middle Eastern poached egg dish made in a saucy tomato broth is the next best addition to your weekend brunch.


How To Make Shakshuka

Have you ever wondered how to make shakshuka? This wonderful This Israeli Shakshuka recipe with poached eggs made in a saucy tomato broth is the next best addition to your weekend brunch or easy recipe arsenal.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x



  1. Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
  2. Sauté onions for 3-5 mins or until translucent.
  3. Add in garlic and cook for 1 minute.
  4. Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
  5. Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
  6. Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
  7. Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.
  8. Serve immediately with fresh bread or pita for dipping.

Have you ever wondered how to make shakshuka? This wonderful Middle Eastern poached egg dish made in a saucy tomato broth is the next best addition to your weekend brunch. #shashuka #eggs #bakedeggs

Like this recipe? Here are a few others you might enjoy:

Like this post? Here are a few others you might enjoy:

Green Shakshuka
Baked Chili Shakshuka
Sweet Potato Egg Boats


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  • Reply
    April 10, 2016 at 9:12 am

    Already saved into my recipe file! Looks yummy and company worthy as well! I love “different”!

    • Reply
      Davida Kugelmass
      April 10, 2016 at 9:30 am

      wonderful! Then you and your guests will LOVE this recipe. It’s seriously so easy and delish!

  • Reply
    April 10, 2016 at 10:37 am

    Take me back to your apartment and that amazing brunch where I had shakshuka

  • Reply
    April 10, 2016 at 10:38 am

    Last one got messed up – was supposed to say where I had shakshuka AND your mom’s baked French toast! So good! Love you!

    • Reply
      Davida Kugelmass
      April 10, 2016 at 11:34 am

      Love you so much Daley! To many more shakshuka brunches 😉

  • Reply
    Stacie, RDN |Simply Nourished Recipes
    April 10, 2016 at 10:52 am

    Davida – this looks amazing! Breakfast is my most favorite meal of the day and this recipe looks so dang delicious. I’ve never made Shakshuka and can’t wait to give it a try! Thanks Lady! And ps: when do you get your doodle pup?

  • Reply
    Helen Fern
    April 10, 2016 at 12:51 pm

    I’ve never heard of this but it looks and sounds amazing! Would love to have you share it at the “What’s for Dinner” blog hop!

  • Reply
    April 10, 2016 at 4:27 pm

    My house loves shakshuka and I make it often! We more often eat it for a quick week night dinner with chickpeas added for some extra protein. There is a middle eastern restaurant in my town who serves it with merguez in the tomatoes, which is also delicious!

    • Reply
      Davida Kugelmass
      April 10, 2016 at 8:18 pm

      That sounds amazing! Definitely going to add chickpeas next time!

  • Reply
    April 10, 2016 at 9:02 pm

    You shoulda seen me try to spell Shakshuka for the first time. EPIC FAIL.

  • Reply
    Cassie Autumn Tran
    April 10, 2016 at 10:30 pm

    Please tell me I’m not the only one who wants to eat the whole skillet. Because I would do that right now. I love shakshuka because it’s savory, flavorful, filling and super hearty!! Best Middle Eastern breakfast dish ever!

    • Reply
      Davida Kugelmass
      April 11, 2016 at 10:34 am

      I totally agree! And you are more than welcome to eat the whole skillet 😉

  • Reply
    April 11, 2016 at 5:46 am

    I might make this this week during my 3 vegetarian days (I do like a 3 day “challenge” just for fun).
    I’d always go for savoury rather than sweet, even for regular breakfast, not only brunch. I love omelette, nice and fluffy!

    • Reply
      Davida Kugelmass
      April 11, 2016 at 9:56 am

      I’ve always been impressed with your savoury breakfasts! For me, savoury is reserved for brunch 🙂

  • Reply
    April 11, 2016 at 1:33 pm

    Ohmygosh the best meal I had in Israel was shakshuka! Eaten on the last day of my birthright trip and first time I ever heard of it. I’ve tried making it at home, but it’s not the same. I’ll have to try your recipe!

  • Reply
    Emily @ Sinful Nutrition
    April 13, 2016 at 9:11 am

    I’m always looking for another way to use my cast iron skillet! Plus using something acidic like tomatoes help extract some extra iron so this is double as healthy!

    • Reply
      Davida Kugelmass
      April 13, 2016 at 11:11 am

      yay! I hadn’t even thought about that. Even more reason why shakshuka is amazing 🙂

  • Reply
    Sam @ barrister's beet
    April 14, 2016 at 7:28 am

    This looks delicious Davida! I love brunch too. I had awesome shak in Israel at a little place called the Paris Cafe. It was so good! Thanks for sharing : )

  • Reply
    June 1, 2016 at 7:05 am

    Looks so good! Very nice post! Thank you so much!

  • Reply
    masala girl
    June 5, 2016 at 11:25 pm

    ohmygod this is mouth watering! i used to work as a hostess at a local Mediterranean restaurant and their shakshuska was sooo good. yours sounds simple and delicious!

    • Reply
      Davida Kugelmass
      June 6, 2016 at 10:30 am

      Ah lucky you! I’m considering working in a Mediterranean restaurant just to each shakshuka everyday!

  • Reply
    Amy Hardy
    September 8, 2016 at 10:50 am

    My husband and I are touring through Israel, and we had a tasting tour today, in the Carmel Market, in Tel Aviv! We had this served on hummus! It was Ah-mazing!! Unbelievable to the point of wanting to lick the bowl!! I will definitely be trying this once we get home!

  • Reply
    January 31, 2017 at 2:08 pm

    Love shakshuka but I prefer to use stewed tomatoes rather than chopped. Adds a hint of sweetness to this savory dish.

  • Reply
    February 4, 2017 at 2:04 pm

    Please. Shakshouka is not a traditional middle eastern or israeli dish. Its tunisian. There s a tendancy to take north african dishes and label them as “middle eastern” or “israeli”.

    • Reply
      August 7, 2019 at 9:33 pm

      You are correct! Thanks for mentioning. See my post, below.

  • Reply
    August 11, 2017 at 12:01 pm

    I loved this recipe, made it for my family, they loved it too!

  • Reply
    October 20, 2017 at 2:00 pm

    Hi Davida, I just want to say that your Shakshuka is awesome! This is one of those recipes that I have been keen to make for a long time – it is on my list now, that’s for sure. Thank you!

  • Reply
    November 18, 2017 at 10:16 am

    Just tried this recipe out and it turned out great! Thank you!

  • Reply
    January 6, 2018 at 11:22 am

    Quick question: after the step where you add the tomatoes and wait for boil, when you reduce to a simmer for 5 min do you cover the pan?

  • Reply
    March 17, 2018 at 2:11 pm

    it looks delicious

  • Reply
    April 28, 2018 at 12:26 pm

    I made this today and it was delicious! Added some falafel spice mix I had, coriander, extra garlic, and two green chilies to give it more flavor. Topped it off with cilantro. I will definitely be making this dish often!

  • Reply
    Melanie Ford
    September 14, 2018 at 4:13 pm

    That is simple to produce and a very healthful and delectable recipe to build this at home, Last time I visited that website for make the fantastic rice recipe.

  • Reply
    Eileen Davis
    August 7, 2019 at 9:32 pm

    I was in Peace Corps in Tunisia, North Africa, during the 1960’s. My Tunisian co-worker and I made shakshuka for lunch at least once a week. It is an ancient Middle Eastern dish, like couscous, pastilla etc. It’s made with harissa (paste made from ground red peppers), which the recipe given here leaves out. Definitely Middle Eastern, going back centuries.

  • Reply
    April 6, 2020 at 1:22 pm

    This was SO good! YummY!

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