Foodie Friday Post #2: Israeli Style Shakshuka

Recipe submitted by Madison Perry


What is Shakshuka?

Shakshuka is a dish of eggs poached in a sauce containing tomatoes, olive oil, peppers, onions, and garlic. It is also typically spiced with cumin, nutmeg, paprika and cayenne pepper. There are several variations of Shakshuka depending on the region where the dish is made; some regions, for example, use yogurt, herb spices, and lamb mince in their dish. 





Traditional shakshuka

Serves 2-4


glug olive oil

1 small onion, chopped (3/4 cup)

1 medium red pepper, chopped (1 cup)

6 garlic cloves, crushed 

3 tablespoons tomato paste (50 grams / 2 oz)

5 medium tomatoes, chopped (800 grams / 28 oz)

2 tablespoons paprika

pinch cumin (1/8 teaspoon)

1 teaspoon salt

1/2 cup water

4 eggs

chopped parsley

hearty bread for serving



  1. Pour a glug of olive oil into a deep frying pan or saute pan on medium heat. Add onions and let fry for a few minutes, until lightly softened. Stir occasionally. Add red pepper and fry until lightly softened. Add garlic and fry until lightly browned.
  2. Add tomato paste to the pan and stir, letting it brown slightly. Add chopped tomatoes, followed by water, paprika, cumin and salt. Stir until all the ingredients are well integrated, and then cover and let simmer on a low flame for about 10 minutes, until tomatoes are softened and beginning to fall apart. Lift the lid and stir occasionally. 


  1. Once tomatoes are cooked, remove the lid and stir again. Taste and adjust seasonings. Make sure the sauce is more or less level in the pan.
  2. Add the eggs: Using a spoon, make a well on the surface of the sauce. Crack an egg into the well. Using the spoon, arrange the whites and surrounding sauce as necessary so that the egg yolk is below the surface of the sauce. Repeat for the remaining eggs.
  3. Cover and let simmer on a low flame until the egg whites are set, between 5-8 more minutes. The yolks should be covered with an opaque film when done.
  4. Remove the lid, sprinkle with chopped parsley and serve immediately. If the shakshuka sits for too long, or is left covered, the egg yolks will become solid. 


Personal Significance:

Madison Perry is a 2nd year student majoring in Economics. She joined the Wash in the Fall of 2019. Madison is not Israeli, but she works in an Israeli restaurant. Her manager would occasionally make shakshuka in the back kitchen as a treat for the staff and she loves eating the dish for breakfast, though she does have one warning: be careful not to overcook the eggs!