Shakshuk is one of the most favorite dishes of Israelis, many of them used to eating it for breakfast. However, the food is popular in several other Arab countries. Most culinary historians suggest that it is from Libya, but the people of Israel consider it their national dish. Shakshuka is scrambled eggs fried in spicy tomato sauce. However, simply by preparing eggs with tomatoes, you will not get the desired flavor. The technology of making Jewish scrambled eggs has many subtleties, without knowing which the expected result is impossible.

Cooking Features

Shakshuka is prepared quite simply, and even a beginning hostess can make it for breakfast. However, in order that instead of the Israeli shakshuki not get a regular scrambled eggs, you need to know and take into account a few points:

  • Shakshuka will come out more delicious if you use farm eggs, juicy red tomatoes and other fresh vegetables for it. In winter, fresh tomatoes can be replaced with canned.
  • According to the technology, the shakshuk sauce is prepared first, then the eggs are added. After that, stir the dish can not, add salt or pepper it will not work. Therefore, by the time the eggs are added, the sauce should be fully prepared.
  • If the sauce is not sharp, try out the shakshuku will not work. In the Middle East, Harissa is added to it, which is a mixture of garlic and hot pepper with the addition of oriental spices, salt, olive oil and lemon juice. If you didn't buy harissa in the store, you can make it yourself by grinding dried sweet red pepper and 2 hot peppers, 5 fresh garlic cloves, then mixing them with 10 g of ground cumin and the same amount of salt, juice of one lemon and 60 ml of olive oils. Harissa can be replaced with a mixture of ground paprika and red hot pepper, as well as dried garlic. Another alternative to this sharp paste can serve adjika.
  • In the pan with tomato sauce, eggs are broken whole, after having parted the sauce with a spatula. It is important not to violate the integrity of the egg, so that the fried eggs are obtained, and not a mixture resembling an omelette.
  • Shaksuku is cooked until the protein grabs and turns white. But the yolk should remain liquid. Only then will the dish have exactly the taste that is characteristic of Jewish scrambled eggs.
  • If you want the yolk to remain bright, the eggs are fried without a lid. If you want the yolk to drag on top of the white, you need to cover the pan with a lid.
  • Shakshuku is served directly in the pans in which they were cooked. If there is no such large number of baking pans in your house, shakshuku can be made in baking tins, filling them with sauce, breaking an egg into them and putting it in the oven to bake until the protein is set.

When serving shakshuki to the table, it must be supplemented with bread or pita bread, since it should not be allowed to have sauce mixed with liquid yolks, whose taste is unique, in the plate.

Classic Shakshuki Recipe


  • chicken eggs - 2 pcs .;
  • tomatoes - 150 g;
  • harissa - 2-3 g (can be replaced with dry adzhika);
  • garlic - 1 clove;
  • tomato paste - 10 ml;
  • olive oil - 20 ml;
  • cumin - a pinch;
  • cumin - a pinch;
  • black ground pepper - a pinch;
  • salt - to taste.

Preparation Method:

  • Place harissa, cumin, cumin, black pepper and salt in a small cup. Pound them with a pestle.
  • Cut the tomatoes into slices or medium-sized slices. If you want the sauce turned out to be more delicious, the tomatoes do not hurt to pre-clean. It will be easy to make if you incise the skin of a tomato on the side opposite the stem, crosswise and lower it for a minute in boiling water. It will remain to cool the fruit, putting it in a container with cold water, and pull it off the skin.
  • Finely chop the garlic.
  • In a small frying pan, heat the oil, put the garlic and seasonings in it. Fry them for 1-2 minutes until you feel a characteristic smell.
  • Put the tomatoes in a frying pan. Cover the pan with a lid. Simmer the vegetables on very low heat for 15-20 minutes.
  • Spread the sauce with the spatula in two places. Break into the formed holes on the egg. Salt lightly if desired.
  • Cover the pan with a lid and cook the eggs until they are covered on top with a white film of coagulated protein.

It is not worth while to cook shakshuku on the stove for a long time, so as not to give the yolks much thicken. Serve this scrambled eggs to the table immediately after cooking, right in the pan. Specified in the recipe, the number of ingredients is enough to prepare one serving of breakfast.

Shakshuka with fresh tomatoes in the oven


  • tomatoes - 150 g;
  • onions - 75 g;
  • garlic - 1 clove;
  • hot peppers - 0, 25-0, 5 pcs .;
  • tomato paste - 5 ml;
  • ground coriander - 1 g;
  • ground paprika - 3 g;
  • salt - to taste;
  • olive oil - 20 ml;
  • chicken egg - 1 pc.

Preparation Method:

  • Pour the boiling water over the tomatoes, peel, cut into circles. If you have one big tomato, you can chop it more finely.
  • Pepper seeds are removed and cut into small rings. It is advisable to work with pepper in gloves, hands should not be brought to the face at this time.
  • Peel the onion, cut it into thin rings or half rings.
  • Cut the garlic clove into medium-sized plates.
  • Heat the oil in a pan, lightly brown the onion and garlic in it.
  • Add pepper and spices. Continue to fry vegetables, stirring, for another 5 minutes.
  • Add tomatoes, reduce heat. Stew the vegetables under the lid for 10 minutes.
  • Put the tomato mass in a baking dish. Make a well in the sauce and break an egg into it.
  • Put the form in the oven, preheated to 180-200 degrees. Cook the dish until the protein coagulates.

Instead of molds, cocottes can be used if they are large enough. Serving food should be straight in the containers in which it is baked.

Shakshuka with canned tomatoes


  • chicken eggs - 4 pcs .;
  • tomatoes in own juice - 0, 5 l;
  • onions - 100 g;
  • sweet pepper - 0, 2 kg;
  • garlic - 2 cloves;
  • dried chilli pepper - 1 pc .;
  • zira - 2 g;
  • coriander - 2 g;
  • carnation - 2 pcs .;
  • olive oil - how much will leave.

Preparation Method:

  • Grind the spices in a mortar or with a coffee grinder.
  • Pass the garlic through the press.
  • Sweet pepper, freed from the husk, cut into small squares or quarters of rings.
  • Free the onion from the peel and chop it finely.
  • Peel the tomatoes, place in a bowl, mash with a fork or chop.
  • Heat the oil in a pan, put the onion in it and fry it until golden brown.
  • Add pepper and seasonings. Cook them together for 2-3 minutes.
  • Put the tomato paste into the pan and simmer until it is thick enough.
  • Spread the sauce over the spatula and break the eggs into it.
  • Wait until the protein is cooked, but do not miss this moment so as not to digest the yolk.

If you cook scrambled eggs without covering with a lid, the “eyes” will remain bright and appetizing. Time it takes a little more than cooking scrambled eggs under the lid, but it's not scary. In a large amount of sauce, the eggs rather do not even fry, but are stewed, therefore they almost never burn, even if they are cooked for a long time.

Shakshuka is a dish popular in many countries in the Middle East, especially in Israel. Any hostess will be able to make this unusual scrambled eggs for breakfast, just keep the recipe.

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