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Classic Shakshuka

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Adjust Servings:
1 big diced Onion
6 Large eggs
4 Garlic Clove
3 tablespoons Extra Virgin Olive Oil
3 tablespoons Vegetable Oil
1 teaspoon Baharat
1 teaspoon Sweet Paprika
1 tablespoon white Sugar
0.5 teaspoon or less Kosher Salt

Classic Shakshuka

It's just eggs in tomato sauce but bread is basically water and flour



    • Spices



    Definitely one of my favorite dishes. It’s nice and filling but not to heavy.

    Once I read the reviews for an hotel in Israel (specifically in Nazareth)
    One of the reviews stated that the food was good but they served every morning eggs in tomato sauce.
    That’s basically true but bread is basically water and flour.

    There are many versions for Shakshuka this one is a classic version.



    Making the Sauce

    Heat a frying pan.

    Add the oil.

    Add the diced onion, sauté for a few minutes until the onions brown.

    Add the tomatoes sauce, the Baharat spice mix, paprika and the sugar.

    Lower the flame and simmer.
    Stir occasionally.
    Taste the sauce, you can add chili peppers, more salt, sugar or any other spice.
    Simmer for 13-15 minutes.

    At this stage you can pause.
    You may want to prepare the sauce and use it later. Just refrigerate it or even freeze it for later use, all you'll need to do is heat it up.

    * If you don't have Baharat spice mix use add a pinch of cinnamon and a pinch of nutmeg.

    *The best frying pan would be not too shallow, not to deep and with a lid.

    *Use a mixture of olive and canola oil (1:1) to fry on high flame. That way you'll get the flavour but the oil won't burn.

    *As for the sauce, it can also be a paste (in that case add some water) or diced tomatoes (in that case cook a bit longer).

    *As for the spices, if you have Bahart you don't need any of the others.


    Cracking the Eggs

    Crack the eggs one by one (without breaking the yolk).
    Space them evenly over the sauce, you can make little dimples with a spoon before.

    Cover and cook for 10-15 minutes depending on how you like the eggs.
    Some like the eggs to be more runny and some like them firm like I do.

    * Though every pot has a lid this might not be the current situation for you. If so just cover the put with tin foil.

    *If you tend to check the eggs or want more control crack them to a cup and pour them to the sauce one by one.


    For garnish and flavor spread over the prepared dish chopped green onion, parsley and or mint leaves.
    You can even spread Parmesan cheese.

    To make this dish a meal serve with pita bread (or any fresh bread) and Tahini.

    You are done! Enjoy.

    Omry Gelber

    Omry Gelber

    Hi all, this is me and i love to cook!

    lahmajun out of the oven
    Pita Bread & Za’atar Manakeesh
    lahmajun out of the oven
    Pita Bread & Za’atar Manakeesh

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