A Pan of Sunlight
Shakshuka began as a humble North African dish but became a beloved Israeli breakfast after travelers and families brought it into the bustling markets of Tel Aviv and Jerusalem. Its name means “all mixed up,” perfect for a recipe where tomatoes, peppers, spices, and eggs come together in one bright, bubbling pan. Today, it’s a morning classic enjoyed in cafés, home kitchens, and even by kids learning to cook their first savory dish.
25 - 30 minutes | 3 - 4 Servings | Easy
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp chili powder (optional, for mild heat)
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 4–5 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: feta cheese, olives, warm bread for dipping
Instructions
-
Sauté the veggies:
Heat olive oil in a large pan over medium heat. Add onion and bell pepper, cook 5–6 minutes until softened. -
Add garlic + spices:
Stir in garlic, paprika, cumin, and chili powder. Cook 1 minute until fragrant. -
Tomato base:
Pour in the crushed tomatoes, season with salt and pepper, and simmer 5–7 minutes until slightly thickened. -
Add the eggs:
Make small wells in the sauce and crack the eggs into each space. -
Cook the eggs:
Cover the pan and cook for 6–8 minutes until whites are set and yolks are the doneness you like. -
Garnish + serve:
Sprinkle parsley or cilantro and optional feta on top. Serve with warm crusty bread or pita.
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Shakshuka became so popular in Israel that entire restaurants opened serving only shakshuka — with versions using spinach, eggplant, chickpeas, and even cheese! It’s one of Israel’s most customizable national dishes.