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.
hands-on time 30 mins
Course Main Course
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 (or more to taste)
  • olive oil
  • salt & pepper

Shakshuka Culinary Spice Kit

  • Cumin, coriander, paprika, Marash pepper, black 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.

Optional Dip

  • In a small CUP, add olive oil and optionally Za'atar and garlic to taste.


  • Serve with warm bread.
  • Enjoy!


(*) Substitute tomatoes and tomato paste with 1-2 cups tomato puree (unflavored) and let it simmer until the sauce thickens.
Adapt the recipe to your liking:
  • Omit eggs
  • Add hot chilies,
  • Add 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.