Shakshuka Kind of Morning (Recipe)

During Pesach we were in San Simon park on the second part of the holiday with friends and everyone was talking about what they made for Pesach this year for breakfast and during the week. The usual came up: Matzah Brie, Matzah with the Israeli Nutella Spread, the Pesach quiche I made (recipe to come!), and then…someone said..Shakshuka.

I felt defeat. How could I have forgotten to make Shakshuka during Pesach. A little bit spicy, lots of tomatoes, with soft matzah….chaval. What a shame. Next year I guess.

I couldn’t stop thinking about how I didn’t make Shakshuka during Pesach, so the next Friday morning that came along I had to fill the craving.

I think most Israeli’s have their own versions of Shakshuka (it’s a bit like everyone in America has their own version of grilled cheese?)

I didn’t plan to write about Shakshuka, but when I posted the picture above on Instagram I had some requests for the recipe.  So here is my version of Shakshuka…

*This recipe is for a small pan like the one above. Good for two people. Double the recipe with pleasure. 

Israeli Shakshuka

What you need:

1 onion, chopped

4-5 regular tomatoes, chopped

1 package of tomato paste (I believe outside Israel tomato paste comes in a can)

1 bay leaf

1 teaspoon paprika

1 teaspoon cumin

A pinch of spicy paprika (optional)

Salt and Coarse Black Pepper

4 eggs


  1. Cut the onion and fry in oil with bay leaf until translucent.
  2. Add the tomatoes and cover the pan. Let them cook until soft on medium heat.
  3. Add the tomato paste, paprika(s), cumin, salt and pepper, bring to a boil and then cook (covered) on medium-low heat for another 15 minutes or so until it looks like a thick tomato sauce.
  4. Crack each of the 4 eggs in a cup (to make sure they are not bloody-this is a kosher step) and then pour each on top of the sauce. I then add a bit more coarse black pepper on top of the eggs.
  5. Cover and cook on a low flame until the eggs are ready according to your liking. I happen to like mine a bit runny.


*Note: If my tomatoes are not very ripe, I usually add about 3-4 tbsp of water at the same time I add the tomato paste, to give the sauce more liquid. Don’t be afraid to also add a bit more water to the sauce before you add the eggs if it looks like the liquid is evaporating, so the sauce won’t burn while the eggs are cooking.


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