Shakshuka (Israel)

Shakshuka (Israel)

(6 servings)    Printable Version
  • 2 pounds fresh tomatoes - unpeeled and cut in quarters
  • 6 large eggs
  • 1/4 cup vegetable oil
  • 6 garlic cloves - diced finely
  • 2 teaspoons tomato paste
  • 2 teaspoons salt
  • 1 teaspoon sweet paprika
In a large skillet, mix together the tomatoes, oil, garlic, tomato paste salt and paprika. Bring the mixture to a simmer and cook - uncovered - over low heat for 30 minutes until thick - stirring occasionally.

Once thickened, increase the heat to medium. Break the eggs into the tomato mixture. Break the yolks with a fork. Cover and cook 3 to 4 more minutes until the eggs have completely set.

Spoon out servings consisting of one egg and lots of sauce per serving.

Eat and enjoy.

If you don't have a large skillet with a lid. You can made the tomatoes in a sauce pan and transfer portions of the sauce to a fry pan and make it in smaller batches.

Mr Breakfast would like to thank AnaLola for this recipe.

Comments About This Recipe
What do you think of Shakshuka (Israel)?
Overall Average Rating = 3 (out of 5)
Based on 1 vote.

From Diane

Here is another recommended shakshuka recipe at You must try this!!!

Comment submitted: 8/20/2010 (#11095)

From UVP
Rating (out of 5):  

Cutting the tomatoes in 1/4 leaves it still too big on large tomatoes. Took more than 30 minutes.

Comment submitted: 1/5/2010 (#9401)

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