Eggs poached in a spiced, smoky tomato and pepper sauce with cumin, paprika and harissa — the beloved Israeli breakfast and brunch dish eaten straight from the pan.
Shakshuka (שקשוקה) — from the Maghrebi Arabic for 'mixture' — is one of the most beloved dishes across Israel and the Middle East. While its origins are debated between North Africa and Yemen, it has become deeply embedded in Israeli food culture and is eaten at any time of day. The dish is essentially eggs poached directly in a richly spiced, vibrantly red sauce of tomatoes, red peppers, onion, garlic, cumin and smoked paprika. In Israel, shakshuka is traditionally made and served in the same cast-iron or earthenware pan it was cooked in, set in the middle of the table with a large basket of challah or pitta for scooping. A spoonful of labneh or crumbled feta on top is a popular addition, and some versions include harissa for extra heat. The dish is naturally vegetarian, incredibly simple and extraordinarily satisfying.
Serves 4
Heat the olive oil in a large, wide, lidded frying pan or skillet over medium heat. Add the onion and cook for 7–8 minutes until soft and lightly golden. Add the red peppers and cook for 5 more minutes until softened.
A wide pan (at least 28cm) is important so the eggs have space to poach without crowding.
Add the garlic, cumin, smoked paprika, ground coriander and tomato paste. Stir and cook for 1–2 minutes until very fragrant.
Add the crushed tomatoes and harissa. Season well with salt and a pinch of sugar. Simmer over medium heat, stirring occasionally, for 10–12 minutes until the sauce has thickened and deepened in colour.
Use the back of a spoon to make 6 wells in the sauce. Crack an egg into each well. Season the eggs with salt and pepper.
Cover the pan with a lid and cook over medium-low heat for 5–7 minutes until the egg whites are just set but the yolks are still runny. (Cook 2–3 minutes longer for fully set yolks.)
Scatter crumbled feta and fresh herbs over the top. Bring the pan straight to the table and serve with warm pitta or crusty bread for scooping.
Don't overcook the eggs — runny yolks mixing into the tomato sauce as you scoop is the whole point.
The sauce can be made up to 3 days ahead; reheat, then add the eggs fresh.
Use a lid to trap steam — it sets the egg whites from above without overcooking the yolks.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Green Shakshuka replaces the tomato base with sautéed spinach, leeks, courgette and herbs.
Add sliced merguez sausage to the sauce before adding the eggs for a heartier, meat version.
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 tomato sauce keeps in the fridge for 4 days. Always add fresh eggs when serving.
Shakshuka's exact origins are contested — North African Jews brought the dish to Israel in the mid-20th century, where it was adopted into mainstream Israeli cuisine. Similar egg-in-tomato dishes exist across North Africa and the Middle East, suggesting ancient, parallel traditions.
Yes — omit harissa and add a pinch of cayenne or chilli flakes instead. The dish is still delicious with just cumin and paprika for spice.
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 (350g / 12.3 oz) · 4 servings total
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