If you love vibrant, bold flavors and a dish that feels like a warm, comforting hug, then this Traditional Israeli Shakshuka Recipe is about to become your new favorite. It’s a beautiful blend of tender potatoes and eggplant soaking in a rich, spiced tomato sauce, crowned with perfectly poached eggs that add a luscious creaminess. This recipe turns humble ingredients into a feast that’s both hearty and full of sunshine, capturing the soul of Israeli home cooking with every bite.
Ingredients You’ll Need
Getting ready to cook this Traditional Israeli Shakshuka Recipe means gathering some wonderfully simple ingredients, each playing its part to build layers of flavor, texture, and color in the dish. From the creamy potatoes and smoky eggplant to the sweet bell peppers and zesty tomatoes, every component helps make this meal so irresistible.
- Potatoes (2 medium, peeled and sliced into 1″ to 1 1/2″ pieces): Adds a hearty base with a creamy texture that absorbs all the saucy goodness.
- Eggplant (1 medium, sliced into 1″x 2″ pieces): Offers a rich, meaty bite and soaks up flavors beautifully while lending a silky mouthfeel.
- Extra Virgin Olive Oil (5 Tbsp): Essential for sautéing and enriching the dish with its fruity, peppery undertones.
- Salt & Pepper to taste: Simple seasoning that enhances every ingredient and balances the complex flavors.
- Yellow Onion (1 large, finely chopped): Brings sweetness and depth when gently caramelized.
- Red Bell Pepper (1, chopped into 1/2-inch squares): Adds vibrant color and a sweet crunch that brightens the dish.
- Green Bell Pepper (1, chopped into 1/2-inch squares): Offers fresh, slightly grassy notes for balance and texture.
- Tomato Sauce (15 oz can): Forms the rich, tangy base of the shakshuka sauce.
- Diced Tomatoes (14.5 oz can): Adds natural sweetness and juicy texture to the sauce.
- Water (1/2 cup): Helps create the perfect sauce consistency for simmering vegetables.
- Chicken Bouillon (2 tsp, mixed with water to form a paste): Elevates the savory depth, making the sauce irresistibly full-flavored.
- Jalapeño Pepper (1 medium, finely minced with seeds, optional): Adds a lively kick of heat—adjust to your spice preference.
- Garlic (2 large or 3 medium cloves, pressed): Infuses the sauce with a fragrant, slightly spicy aroma.
- Eggs (5-8): The crowning glory, gently poached in the sauce to give that creamy, luscious finish.
- Oil to sauté (extra light olive oil recommended): Keeps the sautéing light and fresh without overpowering the other flavors.
How to Make Traditional Israeli Shakshuka Recipe
Step 1: Prepare and Sauté the Vegetables
Start by heating the extra virgin olive oil in a wide skillet over medium heat. Toss in the sliced potatoes and eggplant, allowing them to cook gently until they start to soften and caramelize, about 10-15 minutes. This step is crucial because it develops a satisfying texture and caramelized flavors that become the backbone of the shakshuka.
Step 2: Add the Onions and Bell Peppers
Next, stir in the finely chopped yellow onion, red, and green bell peppers. Sauté everything together until the onions turn translucent and the peppers soften, roughly 5-7 minutes. This combination brings sweetness and freshness, balancing the rich eggplant and potatoes beautifully.
Step 3: Build the Tomato Sauce
Lower the heat slightly and add the canned tomato sauce and diced tomatoes. Mix in the chicken bouillon paste and half a cup of water to create a rich, flavorful sauce. Toss in the minced garlic and jalapeño pepper if you want a spicy kick. Simmer the sauce for about 20-30 minutes, uncovered, until it thickens and all the flavors meld into a harmonious melody.
Step 4: Poach the Eggs
With the sauce bubbling gently, make little wells in the sauce and crack the eggs directly into these pockets. Cover the skillet and cook on a low simmer until the egg whites are set but the yolks remain deliciously runny, about 6-8 minutes. This leisurely poaching is what brings the whole Traditional Israeli Shakshuka Recipe to life, with those rich, golden yolks marrying perfectly with the zesty tomato stew.
How to Serve Traditional Israeli Shakshuka Recipe
Garnishes
To elevate your shakshuka, sprinkle freshly chopped parsley or cilantro on top just before serving. A dollop of creamy labneh or crumbled feta cheese adds a tangy contrast that brightens every bite. Don’t forget a crack of fresh black pepper for a little extra punch.
Side Dishes
This shakshuka pairs wonderfully with warm, crusty bread to soak up every drop of the delicious sauce. Serve alongside a simple green salad or pickled vegetables for a refreshing balance that complements the richness of the dish.
Creative Ways to Present
Try serving the Traditional Israeli Shakshuka Recipe in individual small skillets for a rustic, charming presentation that’s perfect for brunch parties. Or turn it into a breakfast-for-dinner treat by adding a side of fluffy couscous or roasted chickpeas to make it even heartier—fun and flexible, just like you want it!
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so it’s perfect for a quick, delicious meal later in the week.
Freezing
You can freeze the cooked tomato and vegetable base without the eggs for up to two months. Just thaw it in the fridge overnight and add fresh eggs when you’re ready to enjoy it again to maintain that perfect poached egg texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened too much in the fridge, splash in a little water to loosen it up. Add eggs freshly cracked into the warm sauce to re-create that glorious shakshuka experience.
FAQs
Can I make Traditional Israeli Shakshuka Recipe vegan?
Absolutely! Simply skip the eggs and let the rich tomato and vegetable sauce shine on its own or serve with tofu scramble for added protein. The core flavors remain deliciously intact.
What’s the best way to choose the right eggplant for this recipe?
Look for firm, glossy eggplants without blemishes. Medium-sized ones with smooth skin tend to have a less bitter taste and cook nicely in the shakshuka.
Is there a way to make shakshuka less spicy?
Yes! Simply omit the jalapeño or use a milder pepper. You can also reduce the amount of garlic if preferred. This Traditional Israeli Shakshuka Recipe is very adaptable to suit your taste buds.
Can I prepare the tomato sauce in advance?
Definitely. Make the sauce base a day ahead and refrigerate. When ready to serve, just reheat and add the eggs to poach fresh. It saves time and tastes just as wonderful.
What bread pairs best with Traditional Israeli Shakshuka Recipe?
Fresh pita, challah, or crusty baguette are excellent choices. They all soak up the sauce beautifully and provide a lovely textural contrast to the creamy eggs.
Final Thoughts
There is something incredibly satisfying about making and sharing this Traditional Israeli Shakshuka Recipe. It’s a dish full of warmth, flavor, and history that invites you to slow down and enjoy each bite. Whether you’re cooking for friends, family, or yourself, this recipe delivers joy straight to the table. Give it a try—you might just find yourself falling in love all over again with the magic of shakshuka.
Print
Traditional Israeli Shakshuka Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 – 8 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Israeli, Middle Eastern
Description
Traditional Israeli Shakshuka is a vibrant and hearty dish featuring a rich tomato and bell pepper sauce loaded with flavorful spices, topped with perfectly poached eggs. This recipe includes a unique twist of adding sautéed potatoes and eggplant for extra texture and depth, making it perfect for breakfast, brunch, or any comforting meal.
Ingredients
Vegetables & Base
- 2 medium potatoes, peeled and sliced into 1″ to 1 1/2″ pieces
- 1 medium eggplant, sliced into 1″ x 2″ pieces
- 1 large yellow onion, finely chopped
- 1 red bell pepper, chopped into 1/2-inch squares
- 1 green bell pepper, chopped into 1/2-inch squares
- 1 medium jalapeño pepper, finely minced with seeds (optional)
- 2 large or 3 medium garlic cloves, pressed
Liquids & Sauces
- 15 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 1/2 cup water
- 2 tsp chicken bouillon, mixed with enough water to form a paste
Oils & Seasonings
- 5 Tbsp Extra Virgin Olive Oil
- Oil for sautéing (extra light olive oil recommended)
- Salt & Pepper, to taste
Protein
- 5–8 eggs
Instructions
- Prepare the vegetables: Peel and slice the potatoes into 1 to 1 1/2-inch pieces and slice the eggplant into 1 x 2-inch pieces. Finely chop the onion, and dice the red and green bell peppers into 1/2-inch squares. Mince the jalapeño pepper with seeds if using, and press the garlic cloves.
- Sauté the potatoes and eggplant: Heat extra virgin olive oil in a large skillet over medium heat. Add the sliced potatoes and eggplant and cook until they start to soften and develop a slight golden color, about 10-15 minutes. Season with salt and pepper to taste, then remove them from the skillet and set aside.
- Sauté the aromatics and peppers: In the same skillet, add a small amount of extra light olive oil. Sauté the chopped onion until translucent, approximately 5 minutes. Add the diced red and green bell peppers, minced jalapeño (if using), and pressed garlic cloves. Cook for another 5 minutes, stirring frequently to combine flavors.
- Add tomato base and simmer: Pour in the tomato sauce, diced tomatoes, and 1/2 cup water. Stir in the chicken bouillon paste for added depth of flavor. Mix well and bring to a gentle simmer. Let the sauce cook uncovered for 15-20 minutes until it thickens slightly and the flavors meld.
- Return potatoes and eggplant: Add the sautéed potatoes and eggplant back into the tomato sauce mixture. Stir gently to combine them evenly throughout the sauce. Continue to simmer for another 10 minutes to allow all ingredients to marry.
- Poach the eggs: Using a spoon, make shallow wells in the simmering sauce and crack the eggs into these spaces. Cover the skillet with a lid and cook over low heat for 5-8 minutes, or until the egg whites are set but the yolks remain runny to your preference.
- Serve hot: Once eggs are cooked to desired doneness, remove the skillet from heat. Season with additional salt and pepper if needed. Serve shakshuka directly from the pan with warm crusty bread or pita for dipping.
Notes
- Adjust jalapeño quantity based on your preferred spice level or omit completely for mild flavor.
- Extra light olive oil is preferred for sautéing to avoid overpowering the dish with strong olive oil taste.
- If you prefer a vegetarian version, substitute chicken bouillon with vegetable bouillon.
- Cook eggs until whites are set and yolks remain slightly runny for the authentic shakshuka experience.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
