Israeli White Shakshuka

About This Recipe

White shakshuka is the most refined variation of the shakshuka family — eggs poached not in tomatoes or greens but in a rich, creamy base of labneh (strained yogurt), garlic, and olive oil. The result is silky, tangy, and deeply satisfying. Finished with za'atar, crushed chili, and good olive oil, it feels simultaneously ancient and modern.

Ingredients

Serves 2

• 400 glabneh (strained yogurt)
• 4 largeeggs
• 3 clovesgarlic, thinly sliced
• 3 tbspolive oil
• 1 tbspza'atar
• 1/2 tspAleppo pepper or chili flakes
• 1/4 cupwater or chicken stock
• 1/2 tspsalt
• fresh herbsmint or dill to garnish

Instructions

1. 1

   Heat the labneh

   Heat olive oil in a pan over medium-low heat. Add sliced garlic and cook until fragrant and just golden, 2 minutes.

2. 2

   Create the white base

   Add labneh and water/stock. Stir and warm gently until the labneh loosens to a creamy sauce consistency. Season with salt.

3. 3

   Add eggs

   Make 4 wells in the white base. Crack eggs into the wells.

4. 4

   Cook the eggs

   Cover and cook over low heat for 5–7 minutes until whites are set and yolks are to your liking.

5. 5

   Finish and serve

   Sprinkle with za'atar, Aleppo pepper, and fresh herbs. Drizzle with extra olive oil. Serve with pita or sourdough.

Variations

• •

  Add roasted garlic instead of fresh for a milder flavor

• •

  Top with crispy capers

• •

  Serve with roasted cherry tomatoes on the side

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately.

Frequently Asked Questions