Amy's Israeli Shakshuka Recipe


After nearly 6 years in Israel I think it is safe to say that my shakshuka skills are pretty sharp. I know exactly what blend of spices to use, how I like to cut my vegetables, and the perfect way to drop the eggs. It is a truly Israeli dish that is perfect for breakfast, lunch, or dinner. I always keep a can of diced tomatoes and tomato paste in my cupboards just in case I get an unexpected craving.


I've posted scenes from my shakshuka-making on Instagram so many times and each time I do at least one of you asks for my recipe, so I thought it was time to finally write it down. Now, I'm certainly not a food blogger or a chef (I'm actually terrible at following recipes), so here is my version of a recipe. You might not even call it a recipe, but this is what I do.


This is for a large shakshuka to feed 2-3 hungry people, but up to maybe 4-5 not as hungry people. 


Ingredients:

  • Eggs (as many as you want/can fit)

  • olive oil

  • Can of cubed/crushed tomatoes

  • 1 medium regular tomato or handful of cherry tomatoes (alternately you can use all fresh and no canned, but honestly I personally like the mix)

  • 1 medium-sized onion

  • 1 red bell pepper

  • 2-3 cloves garlic (or more, if you're a garlic lover like I am!)

  • Tomato paste (around 1/2-1 cup)

  • Spices: Garlic powder (I always use some fresh garlic and some powder), Cumin, Turmeric, Salt, black pepper, Spicy* & sweet paprika, Tsiracha*

*Spicy Paprika and Tsiracha are my secrets for a little kick, but if you don't like spicy then skip these. 

A note about the spices:

You'll see in the recipe that I call for cumin and turmeric. I actually use a Yemenite spice blend called Hawaiij that I buy at the shuk. Assuming you can't get that spice blend on your own, you can just use cumin and turmeric. However, if you want to be super authentic, my pal Gavi sells spices straight from the shuk online here.

How to make it:

  1. Put oil in large pan. While it heats up slice your onion and red pepper. I like to cut mine into very thin strips. The tomatoes can be cubed/diced. Garlic should be minced.

  2. When the oil is getting hot throw in the onions, pepper, and garlic. Add some of your spices at this stage. Their flavor comes out in the oil.

  3. Once the onions & peppers are cooked well, add the diced tomatoes and canned tomatoes and lower the heat to medium.

  4. Stir everything together and add the remainder of your spices.

  5. Allow to simmer about 5 minutes, stirring occasionally. 

  6. Add tomato paste. Start with a round half a cup and stir in. Let simmer a few more minutes. If it seems watery then add more paste to thicken it.

  7. Let simmer around 5 minutes more.

  8. Now it is time for the eggs. Make a little "hole" in the shakshuka and gently drop eggs into each one. Cover the pan to let the eggs cook. Be sure to check every few minutes to see if they are cooked. Depending on how runny you like the yolk, cook less or more. 

That's it! Best to let it cool a little before scooping out to serve. Serve with your favorite bread, pita, or just eat it plain! I also sometimes put it over rice or a grain of your choice. And of course, if you make it, post it on Insta and tag @theasianisraeli. 

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