The ultimate Israeli brunch on a Saturday morning is the “Shakshuka”. “Shakshuka” is basically a sunny side up omelet over a tomato base, but not just any base, the tomatoes are mixed with garlic and spices and combined with the eggs on top, you get an irresistible dish to dip your fresh slice of bread into. Some like it spicy and some don’t but the bottom line is that everyone likes it. Served with a finely chopped side salad, it makes a perfect brunch.
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Shakshuka – eggs on a tomato delight – the perfect Brunch
- Total Time: 35 minutes
- Yield: 5 portions 1x
Description
Shakshuka is an upgraded version of a sunny side up. you are going to love the combination of an egg for brunch with a fresh tomato sauce to dip your bread in.
Ingredients
- 3 tbsp (45 ml) vegetable oil
- 1/2 chopped onion
- 2 sliced garlic cloves
- 1 can diced tomatoes (you can use 5-6 fresh tomatoes)
- 1 tsp Cumin
- 1 tsp basil or Oregano
- 4 tbsp (60 ml) tomato paste
- 1/2 tsp garlic powder
- 5 Eggs
- Optional - 1/2 tsp Chili Flakes
Instructions
- Over medium heat, preheat 3 tbsp oil and add the chopped onion. Saute until softens.
- Add the garlic and fry for 10 seconds and then add the tomatoes, cumin, oregano and garlic powder. Stir until combined and let boil. Once boils, turn heat to low.
- For thickness, add the tomato paste and mix until combined, add salt and pepper to taste.
- Once you’ve reached the desired flavor add the eggs. Add one by one, forming a circle.
- Cover the skillet and let cook on low heat for 20 minutes. Lift cover to check if ready. The shakshuka is ready when the eggs are white. If you see that the sauce is too liquid, leave the cover open and let cook for additional 5 minutes (liquids will evaporate)
Notes
- For the best result use an iron skillet – but you can use a regular one as well
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Brunch
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What is shakshuka?
The article describes it as the classic Israeli Saturday brunch dish: eggs poached directly in a spiced tomato sauce made from onion, garlic, diced tomatoes, cumin, oregano, tomato paste, and optional chili flakes, then covered and cooked on low heat until the whites are set. It’s served with fresh bread for dipping into the sauce.
How do I know when the shakshuka is ready?
Step 5 gives a clear cue: the shakshuka is ready when the egg whites have turned fully white. If the sauce is still too liquid at that point, uncover the skillet and cook for an additional 5 minutes to let excess liquid evaporate. Total covered cook time is about 20 minutes on low heat. 
Can I make this spicy, and how?
Chili flakes are listed as optional in the ingredient list. The article notes some people like it spicy and some don’t, but everyone likes it. Add 1/2 tsp chili flakes to the tomato sauce in step 2 for heat.
Does the type of pan matter?
The notes say an iron skillet gives the best result because it retains heat evenly for the long low-heat simmer, but a regular skillet works fine too.
