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5 from 1 vote

Classic Shakshuka

Eggs are poached in a spicy tomato stew in this Israeli version of the infamous Shakshuka. Perfect for brunch, lunch, breakfast, or dinner! You can't go wrong with shakshuka!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Breakfast
Cuisine: Middle Eastern
Keyword: Shakshuka
Servings: 4 Servings
Calories: 221kcal


  • 2 tablespoons olive oil
  • 1 white onion diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeno minced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 30 ounces canned diced tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 3 tablespoons fresh cilantro roughly chopped


  • Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
  • Add in garlic, cumin, and paprika and toast for 1 minute.
  • Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes. Preheat oven to 375 degrees while you wait.
  • Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
  • Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
  • Sprinkle with fresh cilantro before serving. ┬áServe hot with sliced bread or flat bread.



You can also add 1/4 cup of crumbled feta cheese on top with the cilantro as a variation.


Calories: 221kcal | Carbohydrates: 15g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 245mg | Sodium: 555mg | Potassium: 626mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1840IU | Vitamin C: 64.9mg | Calcium: 119mg | Iron: 3.9mg