Project Description

Shakshuka Shakshuka

Shakshuka is an amazing dish from Israel. It’s eaten as breakfast over there, but you can have it at any time of the day. It is a very rich and jummy dish. When you start eating this dish, start with poking one egg!


  • 3 tbsp (40 ml) extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp (5 grams) ground cumin
  • 1 tsp (3 grams) sweet paprika
  • a pich of  cayenne to taste
  • 1 (28 ounce (790 grams)) can whole tomatoes with juices, coarsely chopped
  • 3/4 tsp (4 grams) salt, more as needed
  • 1/4 tsp (1 gram) black pepper, more as needed
  • 5 ounces (140 grams) feta cheese, crumbled
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving


Heat oven to 370°F (190 degrees Celsius)

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.