FoodieAtlas
Recipes around the World
Shakshuka emerges from the skillet with eggs floating in ruby tomato sauce accented by the green of cilantro and the orange of paprika. This is originally Tunisian food that Israel adopted and elevated, particularly through Mizrahi Jewish families who brought it from North Africa. The sauce builds flavor slowly while eggs poach gently, the yolk remaining runny enough to mix into the tomatoes. The simplicity deceives—the texture, spicing, and technique require attention. In Israeli cafes, shakshuka signals serious cooking—not breakfast rush food but something worth lingering over with bread and coffee.
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the diced onion and red bell pepper. Cook until the onion is softened and translucent, about 5-7 minutes.
Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
Add the crushed tomatoes, diced tomatoes, tomato paste, and sugar (if using). Stir well to combine.
Season with salt and black pepper to taste. Simmer the mixture for about 10-15 minutes, until the sauce has thickened slightly.
Make small wells in the sauce with a spoon. Gently crack an egg into each well.
Cover the skillet with a lid and cook over low heat until the egg whites are set but the yolks are still runny, about 5-7 minutes. For firmer yolks, cook a bit longer.
Garnish with chopped fresh parsley and cilantro.
Raw. Gently crack them into small wells in the simmering sauce and cover. The residual heat cooks the whites while keeping the yolk runny—this is essential to shakshuka's texture and appeal.
Tunisian shakshuka often includes harissa (spicy paste) and is meatier. Israeli versions favor red bell peppers, fresher herbs, and sometimes add feta cheese. Both are valid; Israeli versions are generally milder and more colorful.
Crushed tomatoes create a smooth, unified sauce base. Diced tomatoes add texture and brightness. The combination is intentional—use fresh tomatoes if they're in season instead, diced and crushed by hand.
Yes. Feta, eggplant, spinach, and ground lamb are common additions. Add longer-cooking ingredients before eggs, shorter-cooking ones alongside. The base recipe is flexible within reason.
Pita bread or crusty baguette for dipping into the sauce. The bread absorbs the vibrant tomato sauce, making it integral to the eating experience, not merely an accompaniment.