Shakshuka Recipe

Jerusalem Shakshuka #Ottolenghi #breakfast #eggs

Recipe for Middle Eastern Style Shakshuka Recipe. Breakfast Shakshuka. With step by step pictures.

I love eggs for breakfast. This is a middle eastern breakfast dish with eggs poached in a tangy tomato sauce. Everyone loves Shakshuka at home.  What I love about this dish is that it can be put together in minutes and all it needs is some toasted bread to dunk in to. Here is the recipe. This recipe has been loosely inspired from Jerusalem born British Chef Yotam Ottolenghi.

Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.

Israeli-Shakshuka-recipe-saute-onion

Add in the juiced tomatoes. I had a can of Italian crushed tomatoes that I used today for this recipe. Refer to my pasta sauce recipe  for making peeled, de-seeded and juiced tomatoes at home. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.

Israeli-Shakshuka-recipe-tomato

Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.

Israeli-Shakshuka-recipe-boil

Serve with slices of toasted bread.

Israeli-Shakshuka-recipe-for-breakfast

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Israeli-Shakshuka-recipe

Israeli Shakshuka Recipe

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5 from 3 reviews

Recipe for Middle Eastern Shakshuka Recipe. Breakfast Shakshuka.

  • Total Time: 30 mins
  • Yield: 3 1x

Ingredients

Scale
  • 3 Eggs
  • 2 Tablespoon Extra Virgin Olive Oil
  • 3 Cloves Garlic, chopped fine
  • 1 Red Onion, chopped fine
  • 1 Green Bell Pepper, chopped fine
  • 1 Cup (250 ml) Crushed Tomatoes
  • 1 Teaspoon Ground Cumin Powder
  • 1 Teaspoon Red Chilli Powder (or paprika)
  • 1 Teaspoon Salt
  • 1 Teaspoon Parsley, finely chopped

Instructions

  1. Heat extra virgin olive oil in a pan and add in the finely chopped garlic. Fry for 30 seconds in medium flame. Add in the finely chopped onions and the finely chopped green bell pepper. Fry for a couple of minutes until the onions are soft.
  2. Add in the juiced tomatoes. Add in the ground cumin powder, red chilli powder (or paprika) and the salt.
  3. Let the sauce simmer for 5 minutes. Crack the eggs into the tomato mixture. Make a small dent in the sauce for each egg. Cover and simmer for approximately 12-15 minutes or until the eggs are no longer translucent. If you want the eggs runny, you can cook a little less. We like our eggs fully cooked at home. So cook the eggs as you like it. Finally, garnish with finely chopped parsley and remove from heat.
  4. Serve with slices of toasted bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Middle Eastern

shahsuka-cal

11 thoughts on “Shakshuka Recipe”

  1. Had this dish from an Israeli cafe few weeks back and was looking for the receipe. Tried your receipe today. so simple and tasty. came out really well and had with slices of sourdough bread..yum !! Thanks 😊






  2. Hi suguna. This recipe looks great and i want to try it 🙂
    If i have to replace canned tomatoes with fresh tomatoes then how many tomatoes do i need to use ?

  3. Thanks for this information, I especially found the combination of 3 oils – sesame, coconut and evoo as mentioned in the linked article, very interesting.

  4. Hi
    Great recipe – simple and easy. Extra virgin olive oil – As far as I knew should not be used for frying – is this cooked on low heat?. 🙂 Thanks for all your inspiring recipes.






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