Israeli Stewed Tomatoes with Eggs (Shakshuka)

Shakshuka1 (1 of 1)This is a great way to prepare tomatoes and egg. This flavorful dish, called Shakshuka,  is popular in Israel. When researching this fantastic dish, some sources indicated that its origin is Israel, though others indicated that it may have been brought to Israel by Tunisian immigrants. In any case, it’s delicious! I like to serve it with Israeli couscous and a small green salad with a simple lemon vinaigrette. I hope you’ll try this dish!

1 Tbsp olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1 medium red bell pepper, diced
2 14-oz cans diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/8 tsp ground cayenne pepper
1/2 tsp sugar
2 tsp salt
1/4 tsp ground black pepper
6 eggs
1/2 Tbsp chopped fresh parsley

Heat oil in a large cast-iron skillet over medium heat. Add the onion and saute 3 minutes, or until soft. Add garlic and continue to saute for another 30 seconds. Add bell pepper to the onion mixture; saute for 7 minutes.

Add the tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, sugar, salt and pepper. Shakshuka2 (1 of 1)Stir well to combine. Simmer for about 6 minutes, until mixture thickens. Season with additional salt and pepper, if desired (I add about 1/4 tsp salt and 1/4 ground black pepper) . Crack the eggs evenly over the sauce. Cover skillet and reduce heat to low. Simmer gently for 10 to 15 minutes, until eggs are cooked to your liking. Remove from heat, garnish with parsley. Serve out of the skillet at the table.

Serves 6.


13 thoughts on “Israeli Stewed Tomatoes with Eggs (Shakshuka)

  1. Tasty Eats Ronit Penso

    This looks great and as someone who grew up in Israel, I can vouch it is totally authentic. It is a very popular dish in Israel, usually served for breakfast/brunch. The version you gave here is called “Tripolitani”, i,e, typical for Jews who came from Tripoli in Libya. The Tunisian version would have less spices. There is also a version which is only flavored with salt and black pepper, and uses green pepper instead of the red. I’ve seen it also in restaurants in Turkey.
    Most times it is cooked with fresh tomatoes. It is a really tasty dish, especially when served with freshly baked bread on the side… 😀

    1. AnotherDish Post author

      Ronit, I’m so pleased that this recipe is authentic in your eyes. I also very much appreciate the insight you provided. I’ve been wanting to make shakshuka for quite a while — I did a lot of research, and this sounded good to start with. I’m going to try the Turkish version next. I’ll report back! Also, unless it’s high summer here, our “fresh” tomatoes are not good (thus, the canned).

      1. Tasty Eats Ronit Penso

        Over there they are lucky enough to have tasty tomatoes almost year round, but here I too prefer canned tomatoes if the fresh ones are not flavorful enough.
        There are many versions for the dish, and each household will tell you theirs is the most authentic. Most times the passionate arguments are over very minor differences, something the region is famous for… 😀

  2. sophiemcfaul

    This is one of my favorite dishes. One of my best friends grew up in Israel and his mom taught me this recipe. Definitely nutritious and a great meal! Do you ever add zahtar to it?


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