A Flavorful Mediterranean Breakfast Classic: Shakshuka is one of Israel’s most beloved breakfast dishes, but it’s hearty enough to serve for lunch or dinner. This recipe features a rich tomato and pepper sauce, slow-cooked until thick and flavorful, then topped with gently poached eggs.
The sauce can be made in advance and reheated when you’re ready to cook the eggs, making this dish both convenient and delicious.
Ingredients You’ll Need
- 2 teaspoons olive oil
- 4 extra-large ripe tomatoes, chopped
- 2 red bell peppers, diced
- 1 large onion, diced
- 1 green jalapeño pepper, finely diced
- 26 ½ ounces Pomi brand chopped tomatoes (or other high-quality crushed tomatoes)
- Kosher salt, to taste
- Black pepper, to taste
- 6 large eggs (or as many as will fit comfortably in your pan)
How to Make Israeli Shakshuka
Step 1: Sauté the Vegetables
In a large nonstick deep sauté pan, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent. Add the diced red bell peppers and continue sautéing until they begin to soften.
Step 2: Build the Tomato Base
Reduce the heat to low and add the chopped fresh tomatoes. Cook until they start to break down and release their juices. Add the chunky parts of the Pomi tomatoes with a slotted spoon, leaving most of the liquid behind in the carton. Stir in the finely diced jalapeño for a gentle heat.
Step 3: Simmer the Sauce
Partially cover the pan and cook for 30–40 minutes, stirring occasionally. If the mixture becomes too dry, slowly add a bit of the reserved tomato liquid. Season generously with salt and black pepper. The final sauce should be thick and rich, about 1 to 1½ inches deep in the pan.
Step 4: Add the Eggs
Crack the eggs directly on top of the simmering sauce, spacing them evenly so that the yolks do not touch. The whites can overlap slightly. Cover the pan tightly with a lid and simmer for about 20 minutes, or until the whites are fully set but the yolks remain soft.
Step 5: Serve
Remove from the heat and serve directly from the pan. Shakshuka pairs beautifully with warm pita bread or crusty toast to soak up the rich sauce.
Pro Tips for Perfect Shakshuka
- Make the sauce ahead of time—it tastes even better the next day.
- For added depth, stir in a pinch of paprika or cumin while the sauce simmers.
- Use fresh, ripe tomatoes for the best flavor, but canned tomatoes work well in a pinch.
- Adjust the spice level by adding more or less jalapeño to suit your taste.
Why You’ll Love This Recipe
- A healthy, filling meal any time of day
- Naturally vegetarian and gluten-free
- Simple ingredients, bold flavors
- Customizable—add feta, herbs, or spinach for variety
FAQs
1. Can I make shakshuka ahead of time?
Yes. Prepare the sauce in advance and refrigerate for up to two days. When ready to serve, reheat and cook the eggs directly in the sauce.
2. What can I serve with shakshuka?
It’s delicious with pita bread, challah, or crusty sourdough for dipping into the rich sauce.
3. How spicy is this recipe?
It has a mild heat from the jalapeño, but you can adjust by adding more or less pepper or using chili flakes.
4. Can I add cheese?
Absolutely. Crumbled feta or goat cheese sprinkled on top adds a creamy, salty balance to the tomato sauce.
5. How do I keep the eggs from overcooking?
Remove the pan from the heat while the yolks are still slightly runny—the residual heat will finish cooking them perfectly.
