Shakshuka is one of the great one-pan dishes of the world — eggs poached directly in a deeply flavoured, slightly spicy tomato and pepper sauce. While shakshuka exists across North Africa and the Levant, it was Tunisian and Libyan Jewish immigrants who brought it to Israel in the 1950s and made it the defining Israeli breakfast. The addition of harissa gives it a North African character distinct from milder versions. Eaten directly from the pan with challah or pita, it has become one of the most recognisable dishes of Israeli food culture worldwide.
Serves 4
Heat olive oil in a wide, shallow pan with a lid. Fry onion and red pepper over medium heat for 10 minutes until very soft.
Add garlic, harissa, cumin and paprika. Cook 2 minutes until fragrant.
Pour in crushed tomatoes. Add sugar and salt. Simmer uncovered for 10 minutes until sauce thickens slightly and deepens in colour.
Make 6 wells in the sauce with the back of a spoon. Crack one egg into each well. Cover with a lid.
Cook covered on medium-low heat for 5–7 minutes until egg whites are set but yolks are still runny. Scatter feta and fresh herbs over. Serve immediately from the pan with bread.
Covering the pan is essential — the steam poaches the eggs from above and below simultaneously.
The sauce must be thick before adding eggs — watery sauce gives waterlogged eggs.
Serve immediately — the eggs continue cooking in the hot sauce even off the heat.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add a handful of spinach to the sauce before adding eggs for extra vegetables.
Use labneh swirled into the sauce instead of feta for a creamier variation.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
The sauce stores for 4 days. Add fresh eggs when reheating — do not store with eggs already poached.
Shakshuka's exact origin is debated — it exists across Tunisia, Libya, Morocco, and Turkey. In Israel, it was popularised by North African immigrants in the 1950s and transformed into a national institution by the 1970s. Today, Tel Aviv's shakshuka restaurants serve hundreds of variations and the dish has become globally synonymous with Israeli cuisine.
Gently shake the pan — the yolks should wobble but the whites should be completely opaque and set. At 5 minutes the yolks will be runny; at 8 minutes they will be nearly set. Remove from heat slightly before your desired doneness — residual heat finishes the cooking.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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