Posted on by on March 31st, 2011 | 16 Comments »

Shakshuka which means “all mixed up” in Hebrew is a traditional Israeli dish primarily made up of tomatoes, garlic, and spices topped with eggs.

Since Israelis love to argue, especially about food, Shakshuka along with falafel and hummus are usually the topic of these debates. Everyone thinks that they know the ‘correct’ way to make shakshuka and their mother or grandmother or aunt made it the best. Because of this we don’t really know the origin of the dish or the ‘correct way’ to cook it. In fact, there really is no ‘correct’ way to cook it at all. This veggie/ egg dish which is served in a hot skillet, comes from people who settled in Israel from all over the Middle east or Africa and brought with them their own special version.

When I first arrived in Israel my friend came by and he made me my first shakshuka. He taught me how to make it like this: “You chop onions, tomatoes and garlic. Put in pan. Cook then add tomato paste, some spices. Let it cook. Add an egg and mix it. Crack eggs on top and cover it.” It was delicious! The healthy and nutritious dish became a quick favorite and I came to see why it is a staple in the Israeli diet.

My favorite shakshuka is served at a restaurant in Jaffa, Israel called Dr. Shashuka. This is my take on their Shakshuka with eggplant (my go to order when I eat there)

After posting about my favorite shakshuka in the travel through food section of the blog (here) I decided to make some for dinner.


1/8 Cup Olive Oil
1/2 Cup Onions, Chopped
3 Garlic Cloves, Chopped
1/2 Cup Eggplant, Cut into medium size cubes
1 Tablespoon Sweet Paprika
1/2 Tablespoon Hot Paprika (or more/less depending on your spicy likeness)
2 Tomatoes, Chopped
300 Grams Tomato Paste
5 Eggs


In a medium sized skillet heat olive oil over medium high heat.
Add onions, garlic, eggplant and spices.
Cook until fragrant and onions are tender, about 7 minutes.
Add tomatoes and tomato paste.
Season generously with salt and pepper.

Break one egg into tomato mixture and scramble into mix.

Let simmer for 20 minutes, mixing every so often.
Crack the 4 remaining eggs around on the top of the tomato mixture.

Cover and let cook until eggs are cooked to the desired doneness  (I like mine a bit runny so I let it cook for about 5 minute or until the egg whites are cooked)

Serve in skillet with toasted pita or bread.

« Eggs Benedict with Poached Salmon and Sweet Potato Pancakes
Quinoa Salad With Beets, Blood Oranges, Kumquats and Avocado »


  1. Posted on: 3-31-2011

    I like the idea of adding eggplant to the dish. Sounds wonderful. Thanks for sharing.

    • BethMichelle
      Posted on: 3-31-2011

      The eggplant in it is sooo yummy!

  2. Posted on: 3-31-2011

    Garlic, paprika, and tomatoes are the main taste. I will love this dish! I like the eggs on top. Eggs will make this dish mild, maybe even we put hot paprika, right? It’s fun to read different kind of food. I loved this post Beth!

    • BethMichelle
      Posted on: 3-31-2011

      Its really a great dish to play around with. You can add any spices you like! I stick with sweet paprika and hot paprika because I love the flavors! The hot paprika I buy here in the market is very spicy and adds a nice kick to the dish

  3. Posted on: 3-31-2011

    Wow, how yummy! This looks super delicious!


    • BethMichelle
      Posted on: 4-1-2011

      It’s really delicious Tammy! Always hits the spot!

  4. Posted on: 4-1-2011

    Looks great! I think I may have had this once when my dad was in an experimenting mood! Yum!

    • BethMichelle
      Posted on: 4-1-2011

      I love that your dad made it in an experimenting mood! It’s a great thing to make for experimenting since you can really make it your own!

  5. Posted on: 4-2-2011

    This looks so interesting! I love all of the ingredients so I will have to put it on my must try list! YUM!

    • BethMichelle
      Posted on: 4-3-2011

      Sunny- It is definitely something to put on your must try list! Its so yummy and you can play around with the spices and add veggies or anything else to make it your own!

  6. Posted on: 4-3-2011

    You’re right! I still haven’t made it yet but my sister-in-law, who lived for a year in Israel, said this is one of her favorite dishes… even more of a reason to give it a go!

    • BethMichelle
      Posted on: 4-6-2011

      Sunny, After living in Israel this definitely becomes a favorite so no wonder your sister in law loves it! Try it!!

  7. Posted on: 4-5-2011

    I made shakshuka for the first time this year — and I LOVE it. Its become one of my favorite dishes to make. I’ve not used eggplant in it, however. I’ll have to try that!

    • BethMichelle
      Posted on: 4-6-2011

      Rosemarried, I have never made it with eggplant wither until I had it at a shakshuka restaurant here and I just love it! They also have some with chicken sausages that my husband really enjoyed!

  8. Posted on: 4-16-2011

    Great idea for a suprise twist to the usual eggs for brekky!

  9. Posted on: 5-21-2011

    I love the look of this dish! Look at the eggs floating on the top! I love eggs! and the eggplant too!

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