Yom Revi’i Recipe | Shakshuka

Shakshuka: Classic Israeli Breakfast

One of the most popular and best-tasting dishes in the Middle East is Shakshuka. If you want a healthy breakfast that the family and friends can enjoy this is the one for you. Here at Livnot Shakshuka is a program favorite.

Shakshuka Image Used Under Creative Commons License From

Our mouth-watering Shakshuka recipe is:
  1 tablespoon olive oil
 2 cloves garlic, minced
 1 onion, cut into 2 inch pieces
 1 green bell pepper, cut into 2 inch pieces
 1 (28 ounce) can whole peeled plum tomatoes with juice
 1 teaspoon paprika, or to taste
 2 slices pickled jalapeno pepper, finely chopped
 4 eggs
Directions for cooking Shakshuka:
1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
2. Crack an egg into a small bowl, and then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Optional: garnish with fresh parsley for a gourmet finish with extra tasty calcium and iron. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
It will take about 10 minutes to get everything prepared and about 30-35 minutes for the meal to finish cooking. The whole process will take up to about 45 minutes, but we can assure you that your Shakshuka will be well worth the wait.
Shayna Rehberg
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Shayna Rehberg straddles the Gen X/Millennial divide in Tzfat with her four unique and creative children as an ‘unlabeled’ Jew. In all her spare time she also enjoys music, photography, blogging, collecting knives and teacups, swapping stories, and shopping in the shuk.