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eggs with tomato sauce

Shakshuka Recipe

Shakshuka is hearty and delicious and satisfying brunch dish. 
Made by flavouring the simple tomato sauce with whatever you have in hand and poached eggs.

Basic Israeli Shakshuka Recipe:

Ready in 15 minutes

Serves 2-3 


  • Extra virgin olive oil
  • 1 red bell pepper  
  • 1 white onion 
  • 2 garlic cloves
  • 10 cherry tomatoes 
  • A handful of baby spinach leaves
  • Chilli pepper 
  • 1 can of Italian chopped tomatoes
  • 1-2 tbsp tomato paste
  • Himalayan salt
  • Black pepper
  • Few leaves of parsley
  • 3 eggs


  • Start by heating 2 tbsp of olive oil in a large skillet (I use an iron cast frying-pan).
  • Slice the red-bell pepper thinly, and add it first to the pan.
  • The pepper needs to be soft and sweet, then after 1-2 minutes add both garlic and onion thinly chopped.
  • Wait until the onion is golden.
  • By now all the vegetables released their natural sugars, and this will make the shakshuka to be naturally sweet.
  • Add the cherry tomatoes (cut to half) and then the spinach. Mix well and wait for another minute or two.
  • Then add the canned chopped tomatoes and the chilli pepper according to your taste, season with salt and let the sauce boil.
  • Add tomato paste and mix well, I add this to thicken more the sauce.
  • Then add the eggs and cover. Cook the eggs for a couple of minutes, the longer the eggs will be cooked, the harder the yolks will be.
  • Remove from the fire, sprinkle black pepper and serve with fresh parsley leaves and fresh warm bread.

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