top of page
  • Naomi Levin

Shakshuka recipe

Shakshuka for 3-4 people:

Grated tomatoes 2 cups - about 6-8 tomatoes

Or one can - 16 oz. can crushed tomatoes

Chopped peppers, onions, or garlic and hot peppers to taste - Optional If you use a lot of these use less tomatoes. (Some Moroccan cooks use only peppers and they let the sauce cook until the peppers are completely soft and become a sauce.)

Olive oil to cover pan and help cook the tomatoes

Mix of spices according to taste:


Black pepper

Red pepper



Chopped Cilantro or parsley may be sprinkled on the top before serving.

Eggs 6-8

Large frying pan with a lid

Add olive oil to the pan then add any chopped vegetables you plan to use and cook until soft. Add your mix of spice mix well then add the tomatoes. Simmer for about 5 min until flavors meld and the sauce begins to thicken. Then crack open the eggs and add one at a time. Cover and cook for about 3 min. Until the egg whites are cooked and the yolk is still soft. They will cook a bit more even after you take them off the heat on the way to the table. Serve immediately with fresh bread.

Interesting notes:

These are called Shaksuka peppers. They are not hot but are stronger than regular bell peppers in Hebrew; they are not super hot but have a stronger flavor then regular bell peppers.

0 צפיות0 תגובות

פוסטים אחרונים

הצג הכול

Our dearest beloved Rabbi Ervin Birnbaum is no more

Yes the inevitable and yet unimaginable has become a reality. Rabbi Birnbaum has passed away and was buried on Monday evening 25 of July 2022. He was one of those rare people who sparkled with the lov


bottom of page