Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side.

Not everyone is able to go out and BBQ or take the day to celebrate Israel, but here's an easy way you can.

Total Time: 30 minutes
Yield: 4 servings
Difficulty: Easy
Occasion: Anytime

Main ingredients

1 tablespoon olive oil
3 medium onions, diced
4-6 cloves garlic (to taste), minced
1 bell pepper, diced
1 jalapeño, diced (optional)
6 cremini mushrooms, diced
1/4 cup tomato paste
4 plum tomatoes, diced
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon shakshuka spice blend
1 teaspoon salt
1/2 teaspoon oregano
dash cayenne pepper
freshly cracked black pepper, to taste
1 (15-ounce) can Gefen Tomato Sauce
feta, bulgarian, goat cheese, etc. (choose your cheese preference)
5-8 eggs (depending how many eggs per people)




baguette or crusty white bread


Heat up the oil in a large sauté pan over a medium flame.

Add in the onions and sauté until golden.

Add in the garlic, pepper and jalapeño. Sauté until softened, around five minutes.

Add in the mushrooms and sauté until the mushrooms have shrunken down.

Add in the tomato paste and stir to coat. Cook for a few minutes to let the sweetness come out.

Add in the tomatoes and all the spices, up until black pepper. Stir everything to make sure it's well mixed and add in the can of tomato sauce. Cover the pan and cook until the sauce has thickened, around five minutes.

Sprinkle your choice of cheese on top, cover and cook until the cheese has started to melt.

Make a well in the tomato sauce for each egg your adding in, making sure that there is tomato sauce on the bottom. Add one egg to each well, cover and cook until the whites have set but the yolks are still runny.

Garnish with parsley and serve with bread!

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