Shakshuka: The recipe from Israeli cuisine

food trend
Do you already know Shakshuka?

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Shakshuka. While it sounds like a new food trend for some, for others it has long been a popular breakfast or a quick lunch. GALA will explain to you what makes the dish so special.

What is shakshuka?

Shak-shuka, shakshuka, may sound like a new yoga figure to some at first, but it means something completely different. Shakshuka is the vegetarian national dish of North African and Israeli cuisine. A succulent stir-fry that is particularly popular for breakfast or lunch.

Shakshuka consists of poached eggs sunk in a tomato sauce with peppers, onions and all sorts spices – and it’s quite filling, but it also tastes incredibly delicious!

How is shakshuka prepared?

Shakshuka is a dish that can be prepared in just five minutes, depending on the variety of ingredients pan can be prepared. Nevertheless, the supposedly simple dish should by no means be underestimated.

The spicy stir-fry brings more variety to the table at home and provides variety at breakfast and lunch. If you haven’t tried it yet, you should definitely give it a try.

Shakshuka and other delicious Israeli delicacies can be found in this cookbook.


(For two servings)


  • 600 grams of tomatoes
  • 80 grams of onions
  • 1/2 clove of garlic
  • 1/2 red bell pepper
  • 1/2 teaspoon cumin
  • 1 cardamom pod
  • 1/2 teaspoon ground coriander seeds
  • 1/2 cinnamon stick
  • 1/2 dried chili pepper
  • 2.5 tablespoons olive oil
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon sweet paprika powder
  • a pinch of sugar
  • 2 eggs
  • 1/2 spring onion
  • 1.5 sprigs of flat-leaf parsley
  • 1/4 teaspoon black seed


  1. Score the tomatoes at the base of the stem and blanch them in boiling, salted water for one minute. Then rinse the tomatoes and remove the skin. Then the tomatoes are cut into small pieces.
  2. Finely dice the garlic and onions. Wash, deseed and finely dice the peppers.
  3. In a large skillet without oil, toast the cinnamon, cumin, coriander, chili, and cardamom. When the spices smell nice, you can remove them from the pan and set them aside for now.
  4. Heat the olive oil in a pan and then sauté the onions and garlic in it. Add the peppers and sauté for about five minutes. Then add the tomato paste and roast it briefly as well.
  5. Add tomatoes, all spices and paprika powder. Let the ingredients cook over medium heat for about 35 minutes and season the shakshuka with salt and a pinch of sugar.
  6. Make two holes in the shakshuka to insert an egg into each. Be careful not to destroy the yolk as you gently stir the egg whites into the tomato sauce. Then let the eggs set for 10 to 15 minutes. You can cover the pan with a lid if you like.
  7. Cut the spring onions and parsley leaves into small rings and sprinkle them over the shakshuka along with black cumin. You can also drizzle them with a little olive oil.
    Tip: Shakshuka tastes best with baguette or flatbread.

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