Israeli Shakshuka

Israeli Shakshuka

The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.
Cuisine Israeli
Servings 3


Shopping List

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 ripe medium tomatoes chopped
  • 2 tbsp tomato paste
  • 1 bunch parsley chopped
  • pita bread or other flatbread
  • 3-4 eggs
  • 4 cloves garlic finely chopped or grated
  • olive oil
  • salt & pepper

Culinary Spice Kit (see notes for a homemade Shakshuka spices)

  • Cumin, paprika, Marash pepper


  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry bell peppers for 10 minutes.
  • Add garlic, Shakshuka spices, and salt to taste.
  • Stir-fry for 2 minutes.
  • Add tomatoes, tomato paste, and salt & pepper to taste. Mix well.
  • Cover the pan and cook over medium-low heat for 10 minutes until the sauce thickened a bit. Stir.
  • With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  • Continue to cook until the egg whites are set but the yolks are still running.
  • Sprinkle with parsley.
  • Dip: In a small CUP, add olive oil and optionally Za'atar to taste.
  • Serve with warm bread.


  • Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
  • Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za'atar, 2 tbsp oil, and
    salt to taste for 1-2 hours before frying.
  • For shakshuka with homemade spices, add cumin, paprika, and chili pepper to your taste, one 1/4-tsp at a time.
Keyword cumin, Marash pepper, paprika, zaatar