Shakshuka

A sizzling Israeli dish with deep roots and bright flavor

🍅 About Shakshuka:

Shakshuka (שקשוקה) is one of Israel’s most beloved breakfast—and anytime—dishes. Originating in North Africa (likely Tunisia or Libya), it was brought to Israel by Jewish immigrants and quickly became a national favorite. Its magic lies in its simplicity: eggs gently poached in a vibrant, spiced tomato sauce.

Over time, Israelis gave it a unique twist: using cherry tomatoes, fresh herbs, and even topping it with feta or tahini. It’s Jewish, it's Mediterranean, and it’s the kind of dish you eat with your hands, wiping up every last drop with a good chunk of bread.

🍳 Israeli Shakshuka

Ingredients (serves 2-3):

• 2 tbsp olive oil

• 1 small red onion, thinly sliced

• 3 garlic cloves, minced

• 1 red chili (optional), finely chopped

• 400g (about 2 cups) cherry tomatoes, halved

• 1 tbsp tomato paste

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt and pepper to taste

• 4 large eggs

• Fresh parsley or cilantro, chopped

• Optional: crumbled feta, za’atar, or a drizzle of tahini

• Crusty bread for serving

🥄 Instructions:

1. Heat olive oil in a wide skillet over medium heat. Add onions and cook until soft and slightly caramelized (about 5 minutes).

2. Stir in garlic and chili, sauté for 1 minute.

3. Add cherry tomatoes, tomato paste, cumin, and paprika. Stir well and cook for 10–12 minutes, letting the tomatoes soften and burst. Use a spoon to gently mash some of them to create a sauce, but keep a few whole for texture.

4. Season with salt and pepper. If it’s too thick, add a splash of water.

5. Using a spoon, make small wells in the sauce and crack the eggs into them.

6. Cover and cook until the whites are set but the yolks are still runny—about 6–8 minutes.

7. Sprinkle with fresh herbs, and if desired, add feta or za’atar.

🥖 To Serve:

Eat directly from the pan with warm pita, challah, or crusty sourdough. Warning: you may never want cereal again.