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.
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
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 translucent
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!
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Breakfast
- Method: Cook
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 28 ounce can diced tomatoes
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp sea salt
- optional: pinch of dried chili flakes
- 5 large eggs
- 1–2 tbsp freshly chopped parsley
- fresh black pepper, to taste
Instructions
- Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
- Sauté onions for 3-5 mins or until translucent.
- Add in garlic and cook for 1 minute.
- Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
- 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.
- 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.
- Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.
- Serve immediately with fresh bread or pita for dipping.
Keywords: shakshuka, shakshuka recipe, how to make shakshuka
Like this shakshuka recipe? Here are a few others you might enjoy:
Green Shakshuka
Baked Chili Shakshuka
Sweet Potato Egg Boats
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46 Comments
Melanie Ford
September 14, 2018 at 4:13 pmThat 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.
Amna
April 28, 2018 at 12:26 pmI 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!
★★★★★
Yustina
March 17, 2018 at 2:11 pmit looks delicious
Matthew
January 6, 2018 at 11:22 amQuick 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?
Davida @ The Healthy Maven
January 8, 2018 at 12:09 amNo need to!
Aleksandra
November 18, 2017 at 10:16 amJust tried this recipe out and it turned out great! Thank you!
Elaine
October 20, 2017 at 2:00 pmHi 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!
Tawnya
August 11, 2017 at 12:01 pmI loved this recipe, made it for my family, they loved it too!
Nina
February 4, 2017 at 2:04 pmPlease. 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”.
Eileen
August 7, 2019 at 9:33 pmYou are correct! Thanks for mentioning. See my post, below.
Deb
January 31, 2017 at 2:08 pmLove shakshuka but I prefer to use stewed tomatoes rather than chopped. Adds a hint of sweetness to this savory dish.
Amy Hardy
September 8, 2016 at 10:50 amMy 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!
Davida @ The Healthy Maven
September 9, 2016 at 10:39 amAmazing!!! I’ll be back in Israel in November and am so looking forward to it!
masala girl
June 5, 2016 at 11:25 pmohmygod 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!
Davida Kugelmass
June 6, 2016 at 10:30 amAh lucky you! I’m considering working in a Mediterranean restaurant just to each shakshuka everyday!
alexa.al
June 1, 2016 at 7:05 amLooks so good! Very nice post! Thank you so much!