Shakshuka is a staple in dairy-kosher restaurants in Israel. You’ll find it served all day long. It’s a snap to make at home, especially if you have a store of home-canned tomato sauce or homemade salsa.
This is one of the best breakfast ideas with eggs that I’ve found. Typical Israeli street food, Shakshuka is Israeli (some say Tunusian, some Moroccan) poached eggs in tomato sauce, with peppers, onions, and garlic added. It’s a little bit spicy and very satisfying.
Shakshuka as you like it
In Israel most of the Shakshuka we ate had runny yolks. If you prefer your egg yolks cooked well, just simmer your shakshuka a little longer. We like ours with firm yolks. That’s the beauty of making your shakshuka at home, you can choose your level of doneness. If you prefer firm egg yolks, simply cook your shakshuka for a full 5 minutes. If you like them runny, simmer for just 3 minutes.
Dairy kosher or pareve?
I added some cheese but you can make it a pareve meal if you want. Simply omit the cheese.
Save time use your home canned tomatoes
It seemed to me that it would save time simply to open a jar of home-canned salsa rather than go to all the trouble of chopping and cooking down a tomato sauce.
Breakfast served all day
You can make this substantial meal for breakfast, for brunch or add a salad and some crusty bread and serve it for dinner, like they do in Israel. It’s ready in 5 minutes. A little spicy, satisfying, and easy to make.
In Israel shakshuka is served in a cast iron skillet right at the table, in restaurants and coffee houses. You’ll want a small cast iron skillet like this one for cooking this meal in individual portions to give the full Israeli experience at home.
Shakshuka is perfect to eat with grapefruit or you can sop it up with toast or pita.
I made this for Mr. Joybilee this morning, and then made another serving for myself, but Sarah woke up early. She smelled the good breakfast smells. I had to share. I’m glad it only takes 5 minutes to cook. See the recipe below.
Shakshuka — Breakfast for Dinner
Shakshuka is a traditional Israeli dish. A substantial breakfast that is ready in 5 minutes and can be served at anytime.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- 1 cup of salsa or tomato sauce
- 4 large eggs
- 3 slices of Monterey jack cheese (optional)
- Crusty sour dough bread, pita, or gluten-free bread
- Put a small skillet on medium heat.
- Pour in 1 cup of home made salsa or home canned tomato sauce.
- Season to taste with additional cayenne pepper, if desired.
- Make a small indentation in 4 places in the tomato mixture and crack an egg into each one.
- Cover and cook for 5 minutes or until eggs are cooked to your liking.
- Place 3 slices of cheese over the eggs to melt.
- Drizzle with olive oil and serve with bread and fruit.
- If you are serving more than 2 people just add more salsa and more eggs, allowing 2 eggs for each person.
- Serving Size: 2
- Calories: 867
- Sugar: 9
- Sodium: 2089
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 113
- Protein: 46
- Cholesterol: 409