Israeli Shakshuka
Origin of the recipe
Shakshuka—a kind of fried egg with tomatoes—is a dish borrowed by Moroccan Jews from local cuisine. Since Moroccans make up the second largest Jewish community in Israel, this dish is one of the most popular there.
What do you need for cooking?
Ingredients
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Tomatoes
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Bell pepper
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Egg
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Water
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Red onion
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Garlic
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Tomato paste
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Olive oil
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Paprika
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Salt
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Cumin
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Parsley
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Lid
- shoulder blade
Try an Israeli breakfast—a fragrant and filling dish of eggs, tomatoes, and spices. It's the perfect way to start your day, offering the vibrant flavors and warmth of Eastern cuisine.
Step-by-step recipe
Step 1:
Cut the tomatoes and red bell pepper into medium pieces, and the onion into half rings.
Step 2:
Break the eggs into separate containers.
Step 3:
Pour olive oil into a saucepan, add the onion and chopped pepper, crushed garlic, and tomato paste. Stir and fry lightly.
Step 4:
Place tomatoes in a saucepan, add paprika, salt, cumin, 120 ml of water, cover and simmer for 10-12 minutes until tomatoes are tender.
Step 5:
Make indentations in the vegetables and pour the eggs into them.
Step 6:
Cover and simmer until the whites are set.
Step 7:
Sprinkle with parsley and serve individually.
Cooking tips
Don't overcook the onions and peppers; they just need to release their flavor.
The indentations for the eggs in the vegetables should be deep enough to prevent the eggs from spreading across the surface.
When serving shakshuka, scoop the eggs along with a serving of vegetables. Try to divide the dish evenly among the diners.
I don't make any indentations for the eggs; I break them directly into the vegetable mixture. It turns out great, and you don't need to add a separate portion of vegetables to the egg.