By Akshara
January 7, 2026
Shakshuka is a traditional Israeli breakfast dish where eggs are poached directly in a spiced tomato and pepper sauce. The combination of eggs and vegetables provides protein while remaining filling without being heavy. It is typically cooked and served in the same pan.
2 tbsp olive oil 1 medium onion, finely chopped 1 red bell pepper, diced (or mix of peppers) 3 cloves garlic, minced 1 tsp ground cumin 1 tsp sweet paprika (or smoked paprika if preferred) ¼–½ tsp chilli flakes or 1 small fresh chilli, chopped (adjust) 1 can (400 g) whole peeled tomatoes, crushed by hand (or 4–5 ripe tomatoes, chopped) Salt and black pepper to taste 4–6 large eggs Fresh cilantro or parsley, chopped, and feta to garnish (optional)
Heat oil in a large heavy skillet. Add onion and cook until soft. Add bell pepper and cook until peppers begin to soften, 5–7 minutes.
Add garlic, cumin, paprika and chilli; sauté 30–60 seconds until fragrant. Add crushed tomatoes, bring to a simmer, and reduce until slightly thickened. Season with salt and pepper.
Make small wells in the sauce and crack eggs into them (or crack into a bowl and slip into wells). Cover pan and cook on low until whites are set but yolks remain jammy.
Remove from heat, scatter chopped herbs, a spoon of yoghurt or crumbled feta if using, and serve straight from the skillet with crusty bread, pita, or rice.