This much beloved egg dish has North African origins, but is now considered one of the most iconic dishes of Israel. It is endlessly riff-able — you can make it with fresh tomatoes and peppers, add in spiced lamb meatballs, or forgo the tomato base in favor of leafy greens and herbs (AKA “green shakshuka“) topped with feta.
But we have a super simple and easy way to make it using a can of tomatoes, a few spices, eggs and some feta, if you want to get really fancy. Follow along our short video above to see just how easy it is to whip this up for a weeknight dinner or stay-at-home brunch plans.
- 2-3 Tbsp olive oil
- 3 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 Tbsp paprika
- 1 tsp cumin
- pinch caraway seeds
- 1 28 oz can diced tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 3-4 large eggs
- fresh parsley
- feta (optional)
- pita bread or other fresh crusty bread for serving
- Add oil to a large sauté pan (pan should be a little on the deeper side) over medium heat. Add garlic and cook 1 minute. Add tomato paste and spices and continue to cook for 3-4 minutes until fragrant.
- Add can of diced tomatoes and simmer over medium heat for 15-20 minutes. Season with salt and pepper. When sauce has thickened slightly, crack eggs into small glass bowls and then gently add to tomato sauce. Cover and cook 3-5 minutes, until whites have set and yolk is to your liking (I like it on the runnier side, so I cook it slightly less time).
- When eggs are done, sprinkle with fresh parsley (or cilantro or mint) and scatter feta over the top if desired. Serve with fresh pita or other crusty bread.