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    Home / Breakfast / Shakshuka

    Shakshuka

    Eggs poached in a slow-simmered tomato and pepper sauce, scooped straight from the pan with crusty bread — Israel’s favorite all-day breakfast.

    ⏱ 10 minPrep time
    🔥 25 minCook time
    🍽 4Servings
    🏷 BreakfastCategory
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    Shakshuka

    Shakshuka came to Israel with Jewish immigrants from North Africa, where eggs were gently poached in leftover tomato sauce for a humble, filling meal. Today it is a national treasure, served for breakfast, brunch, and dinner in homes and cafés from Tel Aviv to the Galilee. Every family has its own version, and every version is welcome at the table.

    A skillet of sunshine, eggs and all

    The sauce is thick, sweet, and gently spicy, with soft bell peppers melting into the tomatoes over a slow simmer. The egg whites set into silky ribbons while the yolks stay gloriously runny, ready to be dragged through the sauce with torn challah or pita. One pan in the center of the table and everyone dipping in at once — that is the whole point of shakshuka. Serve it straight from the skillet while it is still bubbling, and let the bread do the rest of the work.

    Craving more? Explore all Israeli Kitchen recipes.

    This dish is built from Middle Eastern pantry staples — explore all 20 in our guide to 20 essential Middle Eastern pantry ingredients.

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    Step by stepInstructions

    1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring often, until soft and lightly golden, about 10 minutes.
    2. Stir in the garlic, cumin, paprika, and cayenne and cook 1 minute until fragrant.
    3. Add the crushed tomatoes, sugar, salt, and black pepper. Simmer uncovered over medium-low heat, stirring occasionally, until the sauce thickens, 10 to 15 minutes.
    4. Taste and adjust the seasoning. Make 6 small wells in the sauce with the back of a spoon.
    5. Crack an egg into each well. Cover the skillet and cook over low heat until the whites are set but the yolks are still soft, 6 to 8 minutes.
    6. Sprinkle with parsley and serve hot, straight from the skillet, with pita or challah for dipping.

    💡 Chef tips & storage

    Use a wide skillet so the eggs cook evenly without crowding. For firmer yolks, leave the pan covered a few minutes longer.

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    Recipe details

    Prep10 min
    Cook25 min
    Servings4
    CategoryBreakfast
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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