Israeli Shakshuka

Famous 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.

The Magic of Za'atar

Add a dip with the versatile Za’atar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called za’atar.

Za’atar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

  • 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.
The Shakshuka Culinary Spice Kit includes the following spices:

Cumin, paprika, Marash pepper

Zaatar Spice Blend
Zaatar Spice Blend
Middle Eastern Shakshuka

Middle Eastern Shakshuka

Shakshuka is a delicious popular one-pan dish from the Middle East. It consists of eggs bedded in a savory tomato sauce seasoned with cumin, paprika, herbs, and mild chili flakes. It's easy to make, customizable, and perfect for sharing with friends and family for brunch or as a dinner option with roasted bread or baked potatoes.
hands-on time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 3



  • 6 eggs

Fresh Produce

  • 1 medium onion, finely chopped
  • 2-3 cloves garlic
  • 2 bell pepper (1 green, 1 red)
  • 1 lb tomatoes finely chopped

Shakshuka Culinary Spice Kit

  • Cumin, smoked paprika, mild Marash chili flakes, marjoram, basil

Optional Topping

  • Fried bacon strips thinly sliced
  • Grated cheese of your liking for instance: parmesan, Romano, cheddar
  • Fresh chopped parsley or basil

Suggested Sides

  • Fresh roasted garlic bread
  • Couscous, rice, or quinoa
  • Baked potatoes


  • Chop bell pepper into small or medium pieces to your liking.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add bell pepper and salt to taste. Fry for 5 to 10 minutes.
  • Add tomatoes, Shakshuka spices, and salt & pepper to taste. Mix well.
  • Stir-fry for 2 minutes.
  • Cover and cook over medium-low heat for 5 to 15 minutes, until the tomatoes are soft and released their juice.
  • With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  • Cover and cook for 3-5 minutes, until the eggs whites are set but the yolks are still running or cooked to your liking.


  • Serve with your preferred toppings (optional) and sides.
  • Enjoy!


Substitute fresh tomatoes with 1-2 cups chopped canned tomato or tomato puree (unflavored) and let it cook over low heat until the sauce thickens.
Adapt the recipe to your liking:
(1) Though eggs are a key ingredient to this dish, you can substitute them with tofu cubes, crumbled cheese, bacon strips, or thinly sliced sausages.
(2) Substitute with 2 cups of chopped vegetables, e.g., green asparagus, zucchini, eggplants, pumpkin, leek, sweet potatoes, or mushrooms.
Optionally, add hot chilies, finely chopped.