When I talk about my new favorite dish, Shakshuka, people usually give me a strange look…like I’ve sneezed, or something. That look on their faces makes me excited because it means they have no idea what Shakshuka is and I immediately make it my job to teach them. So, if you have never heard of Shakshuka, I am thrilled to teach you about it. Recently Shakshuka has become one of my favorite dishes that is a simple while incredibly flavorful, go-to meal that works for breakfast, lunch, or dinner. At my house we make sure to always to have the ingredients for shakshuka on hand, and it never fails as a quick and delicious meal enjoyed by everyone.
Shakshuka is a North African dish that is now made throughout the Middle East, that is especially popular in Israel, where it is often eaten for breakfast. It consists of eggs poached in a spiced tomato sauce that’s topped with salty cubes of feta, loads of chopped cilantro, and sprinkled with a generous pinch of salt and pepper. When spooned into a warm pocket of pita bread, loaded with the luscious tomato sauce, soft eggs, salty feta, and cilantro, it makes for a delicious bite.


Calories 304.29 kcal


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • ½ red pepper chopped
  • ½ orange pepper chopped
  • 3 garlic cloves chopped
  • 1 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper freshly ground
  • 1 28 oz can of diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons harissa or hot sauce (optional)
  • 2 tablespoons honey
  • 1 teaspoon red wine vinegar
  • 5 large eggs
  • ½ cup feta cheese cubed
  • 1 tablespoon cilantro chopped


  • In a large shallow frying pan, heat the olive oil over a medium high heat. Add the onions, garlic, red pepper, and yellow pepper and cook for 5 minutes, until softened. Next add the paprika, caraway seeds, cumin, turmeric, salt, and pepper. Cook for an additional minute, stirring constantly.
  • Add the tomatoes, tomato paste, harissa, honey, and vinegar. Reduce the heat to medium and cook for 10 minutes. You want the sauce to thicken somewhat but still loose enough to slosh around the pan when you shake it. With the back of the spoon make five “wells” in the shakshuka sauce and pour an egg into each of them. Continue cooking the shakshuka, covered, until the eggs are cooked to your desired doneness. Remove from the heat and top with feta and cilantro. Serve with warm pita bread.
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