(shakshuka) is one of those dishes you can make when it seems like there’s nothing in the fridge.
Fresh tomatoes are ideal
, but you can also use canned tomatoes in a pinch. Serve with fresh crusty bread for mopping up the sauce.Basic Shakshooka Recipe Shakshooka in Red Wine Baked Shakshooka Tortilla
Basic Shakshooka Recipe
4-5 tomatoes, chopped
2 cloves garlic, minced
1 onion, chopped
1 red bell pepper, roughly diced
Zhug (even tobasco sauce will do!) to taste
- Heat oil on medium heat, then cook the onions and garlic for a few minutes until soft and translucent.
- Add the tomatoes, and pepper and continue cooking for 2-3 minutes.
- Bring to boil. Add black pepper, zhug or other spices.
- Make 4 little depressions in the sauce. Crack open the eggs in a separate bowl, then slide each one into each little well. Partly cover the pan.
- Cook for several minutes until the egg whites are set, and the yolks are as cooked as you like. Season with salt and pepper, and enjoy with fresh bread for mopping up the sauce.
Variations: the sky’s the limit….add your favorite sautéed vegetables, goat cheese, freshly chopped parsley…
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Shakshooka in Red Wine
This recipe comes from Erez Komarovsky, one of the founders of Lechem Erez bakeries.
Translated and adapted from Al Hashulchan magazine, November 2008.
If you make this with greenhouse tomatoes from the winter, it may come out too sour, so add a little sugar to the vegetables before adding the eggs, if needed.
2-3 red bell peppers
3-4 small zucchini
2 large ripe tomatoes
½ cup olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 jalapeno pepper, finely chopped
1 cup red wine (Shiraz)
Small handful of fresh za’atar leaves (hyssop)
- Chop the red pepper into small cubes, slice zucchini to medium slices and coarsely chop the tomatoes.
- Heat the pan with the olive oil. Fry the chopped onion and add the red pepper. Continue cooking for 10 minutes, and then add the zucchini and garlic.
- After several minutes, add the tomatoes and jalapeno pepper. Add salt to taste.
- After 15 minutes, add the red wine, lower the flame and simmer until the dish thickens. Taste and add sugar if needed.
- Break open the eggs gently and slide them onto the sauce. Quickly cover the pan and wait until the egg whites get firm, but the yolks are still a bit runny. Sprinkle the fresh za’atar leaves on top and serve with challah bread.
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Baked Shakshooka Tortilla
Translated and adapted from Derech HaOchel magazine, February 2009
Serves 4 (one tortilla for 2 people)
1 can of chopped tomatoes, or 3-4 chopped tomatoes
Tabasco sauce, to taste
Grilled peppers, peeled (can be from a jar)
100 grams (1 cup) grated kashkeval cheese, or other hard cheese
Chopped fresh cilantro, for garnish (optional)
- Preheat the oven to 350ºF/180ºC. Remove the oven rack and place the tortillas on it. (You might need to put each tortilla on a separate rack, or make one tortilla at a time).
- Sprinkle Tabasco sauce on the tomatoes, and add salt and pepper as desired.
- Use the back of a spoon to spread the diced tomatoes over the tortillas, leaving a ½-1 inch margin around the edge.
- Sprinkle half of the grated cheese over the tomatoes.
- Slice the peppers into thick strips (2 peppers per tortilla), arrange on the tortillas, and then spread more tomato sauce on top.
- Carefully crack open two eggs above each tortilla, making sure the yolks stay whole. Sprinkle the rest of the grated cheese over the eggs.
- Bake in the oven until the egg whites cook and the yolks are done to your liking. Remove from the oven, sprinkle with chopped cilantro and serve hot.
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