Recipe By viking
Published Jun 8th
Shakshuka (Middle Eastern Breakfast Dish)
Prep 10m Cook 25m Additional - Ready In 35m
Servings 2 servings Calories 249.3

This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

Recipe Ingredients

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 (10 ounce) can crushed tomatoes
  • 4 dashes hot pepper sauce (such as Tabasco®)
  • 4 eggs
  • 1 pinch salt

Cooking Directions

  1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini; cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.
  2. 2 Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Nutrition Facts

  • Calories 249.3
  • Carbohydrate 15.8 g
  • Cholesterol 372 mg
  • Fat 14.9 g
  • Fiber 3.5 g
  • Protein 15.7 g
  • Saturated Fat 3.9 g
  • Sodium 442.9 mg
  • Sugar 8.2 g


  1. Very good! I added a yellow bell pepper, black beans, and some cumin and paprika. I finished the eggs off in the oven.
  2. I followed the author's suggestion and added some spices to this - dry roasted cumin and paprika before adding the onions. It turned out to be a wonderfully tasty fragrant dish. As written it's excellent but it's also delicious finished under the broiler with some mozzarella on top and if you don't have zucchini finely - Read more ...
  3. I think this is a dish one would have to have grown up on, or appreciate the health benefits of the ingredients, putting taste aside. I normally cut salt in half on recipes, but with this one I ended up using 2 pinches instead of one to give the tomato and zucchini mixture more flavor. - Read more ...
  4. Delicious! My oldest daughter is the only one of us who likes soft eggs, and she was so excited that I made this for her. She added in a handful of black beans, and declared it "perfect"!
  5. Oh my was this good! I cut the recipe down for 1 and one egg is enough for me. It was a little harder to cook just one egg though in the smaller amount of tomato as I couldn't make a "well." But the taste was fantastic! I topped with some fresh ground pepper and - Read more ...
  6. Made this for dinner the other night. Did not have zucchini but used a diced red pepper. Spices that are good in this are paprika cumin thyme chili or red pepper flakes. Do a bit of experimenting!
  7. Loved this dish. My husband lived in Israel during the 70"s and remembered this dish fondly. We have enjoyed this for both breakfast and a light dinner.
  8. I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time, as I never thought of the hot pepper sauce idea.
  9. I think this was wonderful. My husband even liked this and he is pretty picky about breakfast dishes. I am always looking for new ideas for breakfast and I very happy I stumbled upon this. I think that the bread is necessary and maybe some bacon for a little crunch. I liked it without the - Read more ...