The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin. I use prepared Matbucha (a cooked dish of tomatoes, peppers and garlic) as a super duper shortcut (hey, no knife or cutting board required!) for this favorite.
“Beef” up your Shakshuka by adding feta, spinach or sautéed eggplant. Serve with fresh bread and chopped Israeli salad on the side.
Fun fact: According to The Book of New Israeli Food: A Culinary Journey by Janna Gur (Schocken 2008), the name Shakshouka is derived from the Hebrew verb leshakshek, "to shake."
- Cook Time
- Prep Time
- 5 ServingsServings
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon fresh cracked black pepper, plus more for serving
- 1/8 teaspoon cayenne or chili flakes, or more to taste
- 2 (14-ounce) containers Sabra Moroccan Matbucha
- 6 large eggs
- 1/2 teaspoon kosher salt
- Torn cilantro leaves, for serving
- Fresh bread, for serving
1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium-low heat. Add cumin, paprika, black pepper and cayenne, and cook, stirring for 1 minute.
3. Pour in Sabra Moroccan Matbucha and give a quick stir to combine.
4. Using the back of a spoon make a well in the Matbucha and gently crack an egg into the well. Repeat with remaining eggs. Season eggs with salt.
5. Transfer skillet to oven and bake until eggs are just set, 7 to 8 minutes for runny yolk or 9 to 10 minutes
for firm yolk. Alternatively cover and poach on the stovetop.
6. Garnish with additional fresh cracked black pepper and sprinkle with cilantro.
7. Serve immediately, hot from the pan and scoop onto plates at the table. Pass bread in a basket.