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Israeli Shakshuka Recipe

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3 1x


Recipe for Middle Eastern Shakshuka Recipe. Breakfast Shakshuka.


  • 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


  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.
  • Category: Breakfast
  • Cuisine: Middle Eastern