Shakshuka – Tomato Egg Breakfast Stew

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Last Updated on February 11, 2019 by Chef Mireille

Shakshuka is a very popular breakfast item in Israel.  There are many places that serve Shakshuka and everyone has their favorite go to place for Shakshuka.
Shakshuka was first brought to Israel by Moroccan Jews.  This has a little kick to it with the North African penchant for pepper and spice, however, many places in Israel will tone down the spice for more mass appeal.  I prefer the authentic version with the chile.

There are many different version of Shakshuka throughout the Middle East and Africa.

10 tomatoes, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeno, finely chopped
3 tablespoons flat leaf parsley, finely chopped
4 eggs

In a large skillet, heat 2 tablespoons oil.  Saute onions, garlic and jalapeno until onions are translucent.  Add tomatoes and heat on medium flame for about 10 minutes until tomatoes start to liquefy into a sauce.  Stir in chopped parsley.  Season with salt and pepper, to taste.

Add eggs,, placed seperately on top of the sauce.  Cover and cook until eggs are set, to desired doneness.

Serve with warm pita.

This is a great weekend brunch item!!!


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Reader Interactions


  1. This recipe looks delicious. It reminds me of some of my spontaneous creations that I have created to use up tasty leftovers in my kitchen. I am glad you posted it.

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