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Shakshuka (Middle Eastern Breakfast Dish)

Rated as 4.72 out of 5 Stars
0

"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."
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Ingredients

35 m servings 249
Original recipe yields 2 servings

Directions

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  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. 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


Per Serving: 249 calories; 14.9 15.8 15.7 372 443 Full nutrition

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Reviews

Read all reviews 14
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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,...

Most helpful critical review

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 ...

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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,...

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"!

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 ...

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 exper...

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 ...

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." Bu...

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.

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, ...

Delicious and simple. We had it with some toast but would also probably be good with tortillas or naan. Next time I might add a bit more liquid because our lid on our skipper doesn't work very w...