Israeli Shakshuka

4 servings

20 minutes

Israeli shakshuka is a vibrant, aromatic dish of Jewish cuisine that has won the hearts of food lovers worldwide. Its roots trace back to North Africa, but in Israel it has gained cult status as an integral part of the traditional breakfast. Tomatoes stewed with onions, garlic, and spices create a rich sauce in which eggs are slowly baked while retaining a tender, slightly runny yolk. Feta adds a tangy saltiness and fresh herbs bring lightness and freshness. Shakshuka is enjoyed by dipping pieces of pita into the fragrant sauce, savoring every note of flavor. It’s the perfect dish for a cozy breakfast, hearty lunch or leisurely dinner, especially alongside a cup of strong coffee.

Energy value per serving

• Calories: 392.6
• Proteins: 20g
• Fats: 29.2g
• Carbohydrates: 11.4g

Ingredients

• Onion: 1 head
• Garlic: 4 clove
• Chili pepper: 1 pc
• Olive oil: 50 ml
• Oregano: pinch
• Cumin (zira): pinch
• Chopped tomatoes in their own juice: 400 g
• Tomato juice: 100 ml
• Chicken egg: 8 pc
• Coriander: 10 g
• Parsley: 10 g
• Feta cheese: 50 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop an onion, four cloves of garlic, and one hot chili pepper finely. Sauté the onion, garlic, and chili in olive oil. You can add a pinch of sugar to caramelize the vegetables and give a sweet touch to the tomatoes that will later appear in the sauce. Add a pinch of oregano and a little cumin, and sauté the onion with garlic and pepper until they start to sweat.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 4 cloves
   • Chili pepper: 1 piece
   • Olive oil: 50 ml
   • Oregano:  pinch
   • Cumin (zira):  pinch

2. Now you need to pour in the can of crushed canned tomatoes and sauté them with onions and other ingredients, stirring for about a minute. Add water or tomato sauce to make the sauce thin enough and simmer for a minute or two.

   Required ingredients:

   • Chopped tomatoes in their own juice: 400 g
   • Tomato juice: 100 ml

3. Add salt, black or white ground pepper, and parsley. Carefully crack the eggs into the sauce so they don't spread out but sit in their own little wells. Add pieces of feta or another soft salty cheese. You can reduce the heat under the pan to a minimum. Then you can put the pan in the oven for three minutes or cover it with a lid. The eggs should retain a sufficiently runny yolk.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 10 g
   • Chicken egg: 8 pieces
   • Feta cheese: 50 g

4. At the end, sprinkle the scrambled eggs with chopped parsley and cilantro. Serve with pita bread or white bread.

   Required ingredients:

   • Coriander: 10 g
   • Parsley: 10 g

5. An ideal breakfast, lunch, and dinner are perfectly served with coffee.