Traditional Israeli Shakshuka Recipe. This will blow your tastebuds! @natashaskitchen

This post may contain affiliate links. Read my disclosure policy.

Feeling adventurous this week? This Shakshuka (pronounced shock-shook-ah) is a traditional Israeli/Moroccan dish that is found in nearly every Restaurant in Israel. I love that it can be eaten as breakfast, lunch or dinner. My husband and I loved this dish. It kinda blew our taste buds! Serve with soft, fresh French bread. I wish there were leftovers!

Here’s the story behind this dish: I first heard about this recipe from one of my readers, Natalya who shared a link to Laurie’s recipe on Facebook. I didn’t know Laurie at the time, but it’s been awesome to read her story and get to know her adventurous and fun-loving family through social media. While Laurie was living in Israel, she documented her neighbor Smadar make the best shakshuka and shared a step-by-step photo tutorial.

That is how I learned how to successfully make a very tasty shakshuka. The only real change that I made was baking the eggplant and potatoes rather than deep frying.

Ingredients for Israeli Shakshuka Recipe:

2 medium potatoes, peeled and sliced into 1″ to 1 1/2″ pieces
1 medium eggplant, sliced into 1″x 2″ pieces
5 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
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
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)
1 medium jalapeño pepper, finely minced with seeds, optional*
2 large or 3 medium garlic cloves, pressed
5-8 eggs
Oil to saute (I used extra light olive oil)

Shakshuka Recipe

*I’m wrote optional on the jalapeno pepper, but I regretted it just as soon as my fingers finished typing it. The heat in the shakshuka really takes it to a new level. It’s fantastic, just not very kid friendly when it’s spicy.

How to Make A Traditional Shakshuka:

Prep: Preheat Oven to 450˚F. Line 2 baking sheets with parchment paper. Pre-chop all of your ingredients.

1. Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first  parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.

Shakshuka Recipe-15

2. Place eggplant into the same bowl, sprinkle lightly with salt and pepper then drizzle eggplant with 3 Tbsp extra virgin olive oil and toss to combine.

Spread eggplant onto the second parchment lined baking sheet and bake at 450˚F for 15 min or until the eggplant is soft and browning on the bottom . You can bake them at the same time, just remove eggplant from the oven after about 15 minutes and set aside to cool.

Shakshuka Recipe-2Shakshuka Recipe-3Shakshuka Recipe-7

3. In a small ramekin, combine 2 tsp chicken bouillon with enough warm water to make a paste & set aside until needed.

4. Heat a large deep pan such as a dutch oven over medium heat. Add 2 Tbsp cooking oil. Once oil is heated, add finely diced onions and cook 2 minutes until softened then and chopped bell peppers and cook, stirring often for 5 minutes.

Shakshuka Recipe-16Shakshuka Recipe-4

5. Add tomato sauce, diced tomatoes and 1/2 cup water and bring to a boil; watch out; tomatoes splatter so you might want to use a splatter screen).

Shakshuka Recipe-5

6. Add garlic, minced jalapeño pepper (for a spicy version), 1 tsp. salt, 1/2 tsp. black pepper, and 2 tsp. chicken stock paste. Stir well to incorporate all the ingredients throughout, cook for a couple minutes on high heat.

Shakshuka Recipe-6

7. Grab a small bowl & crack an egg into it, Drop eggs into the pot starting around the edges, until all eggs are evenly distributed in the pot. Lightly salt and pepper the top of the eggs.

Shakshuka Recipe-8

8. Add the baked eggplant & potato around the eggs. Reduce heat to med/low then cover and cook an additional 6-8 minutes to let eggs cook through. Keep an eye on the eggs every 1-2 minutes and continue cooking until egg whites are cooked through and yolks are the desired doneness

Shakshuka Recipe-9

Get your crunchy/soft French bread and get ready to dip!
Enjoy! I hope you’ll love it as much as we do!!

Traditional Israeli Shakshuka Recipe. This will blow your tastebuds! @natashaskitchen

Other toppings Laurie recommends include: spinach (for even fresher spinach add at the very end before serving – the warmth will wilt it a little bit), chorizo (cooked of course), asparagus (cooked until bright green in a pan & chopped into bite sized pieces). If adding cheese, add either the last minute while still cooking if you like it a little melty or add at the end if you like it cold & fresh! Skies the limit!

For those who really love spice, Laurie recommends a special dip: In a small bowl, combine whole minced hot red pepper & hot green pepper and stir it together with 1 Tbsp oil, 1 Tbsp lemon juice. Lightly salt the mixture and serve on the side with the Shakshuka.

Traditional Israeli Shakshuka Recipe. This will blow your tastebuds! @natashaskitchen

If you enjoyed this recipe, make sure to try our Spicy Ratatouille Brunch Skillet.

Natasha's Kitchen Cookbook

Traditional Israeli Shakshuka Recipe

5 from 9 votes
Author: Natasha of NatashasKitchen.com
Traditional Israeli Shakshuka Recipe. This will blow your tastebuds! @natashaskitchen
Feeling Adventurous this week? This Shakshuka (pronounced shock-shook-ah) is a traditional Israeli/Moroccan dish that is found in nearly every Restaurant in Israel. I love that it can be eaten as breakfast, lunch or dinner. My husband and I loved this dish. It kinda blew our taste buds! Serve with soft, fresh French bread. I wish there were leftovers!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 6 -8
  • 2 medium potatoes, peeled and sliced into 1" to 1 1/2" pieces
  • 1 medium eggplant, sliced into 1"x 2" pieces
  • 5 Tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 1 large yellow onion, finely chopped
  • 1 red bell pepper, chopped into 1/2-inch squares
  • 1 green bell pepper, shopped into 1/2-inch squares
  • 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
  • 1 medium jalapeño pepper, finely minced with seeds, optional*
  • 2 large or 3 medium garlic cloves, pressed
  • 5-8 eggs
  • Oil to saute, I used extra light olive oil

Instructions

How to: Special Prep: Preheat Oven to 450˚F. Line 2 baking sheets with parchment paper. Pre-chop all of your ingredients.

  • Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.
  • Place eggplant into the same bowl, sprinkle lightly with salt and pepper then drizzle eggplant with 3 Tbsp extra virgin olive oil and toss to combine. Spread eggplant onto the second parchment lined baking sheet and bake at 450˚F for 15 min or until the eggplant is soft and browning on the bottom. You can bake them at the same time, just remove eggplant from the oven after about 15 minutes and set aside to cool.
  • In a small ramekin, combine 2 tsp chicken bouillon with enough warm water to make a paste & set aside until needed.
  • Heat a large deep pan such as a dutch oven over medium heat. Add 2 Tbsp cooking oil. Once oil is heated, add finely diced onions and cook 2 minutes until softened then and chopped bell peppers and cook, stirring often for 5 minutes.
  • Add tomato sauce, diced tomatoes and 1/2 cup water and bring to a boil; watch out; tomatoes splatter so you might want to use a splatter screen).
  • Add garlic, minced jalapeño pepper (for a spicy version), 1 tsp. salt, 1/2 tsp. black pepper, and 2 tsp. chicken stock paste. Stir well to incorporate all the ingredients throughout, cook for a couple minutes on high heat.
  • Grab a small bowl & crack an egg into it, Drop eggs into the pot starting around the edges, until all eggs are evenly distributed in the pot. Lightly salt and pepper the top of the eggs.
  • Add the baked eggplant & potato around the eggs. Reduce heat to med/low then cover and cook an additional 6-8 minutes to let eggs cook through. Keep an eye on the eggs every 1-2 minutes and continue cooking until egg whites are cooked through and yolks are the desired doneness. Get your crunchy/soft French bread and get ready to dip!

Notes

*I'm wrote optional on the jalapeno pepper, but I regretted it just as soon as my fingers finished typing it. The heat in the shakshuka really takes it to a new level. It's fantastic, just not very kid friendly when it's spicy.
Other toppings Laurie recommends include: spinach (for even fresher spinach add at the very end before serving - the warmth will wilt it a little bit), chorizo (cooked of course), asparagus (cooked until bright green in a pan & chopped into bite sized pieces). If adding cheese, add either the last minute while still cooking if you like it a little melty or add at the end if you like it cold & fresh! Skies the limit!
For those who really love spice, Laurie recommends a special dip: In a small bowl, combine whole minced hot red pepper & hot green pepper and stir it together with 1 Tbsp oil, 1 Tbsp lemon juice. Lightly salt the mixture and serve on the side with the Shakshuka.
Course: Main Course
Cuisine: Moroccan
Keyword: Israeli Shakshuka
Skill Level: Medium
Cost to Make: $$

Final Final Picmonkey Hashtag bannerTraditional Israeli Shakshuka Recipe. This will blow your tastebuds! @natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • B willey
    August 30, 2022

    @natashaskitchen.com
    I love the look of this recipe. What do I do if I don’t like eggplant? Thanks

    Reply

    • Natasha's Kitchen
      August 30, 2022

      I haven’t tried this without eggplant so I’m not sure how it would turn out.

      Reply

  • Stella
    September 9, 2021

    can you make oreo dream extreme cheesecake copycat recipe from cheesecake factory?Stella.

    Reply

    • Natasha's Kitchen
      September 9, 2021

      Thanks for your suggestion, Stella. I’ll try to add that to our list.

      Reply

  • Tanya
    September 26, 2020

    Hi Natasha.
    Thank you for this delicious recipe! What is the spiciness level with the jalapeno added into it?
    Have a wonderful day.

    Reply

    • Natashas Kitchen
      September 26, 2020

      Hi Tanya, it is spicy!

      Reply

  • Curtis
    July 11, 2020

    I will make this again as directed, because it sounds awesome, with the eggs however, I was looking for an eggplant side dish and so modified the recipe slightly…

    I adding a tbl each of turmeric, oregano and garam masala and also skipped the poached eggs.

    It was delish!

    Reply

  • Kendall
    September 10, 2019

    Could I use marinara in place of tomato sauce? Would I need to adjust anything else?

    Reply

    • Natashas Kitchen
      September 10, 2019

      Hi Kendall, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

      • Kendall
        September 11, 2019

        Yes! It definitely worked. I used one cup (halves the recipe), but I probably needed a little bit more to get a nice saucy dish. I also used a dash of chipotle chili powder instead of jalapeño. Great depth of flavor!

        Reply

        • Natashas Kitchen
          September 12, 2019

          I’m so happy you enjoyed that. Thank you for sharing that with us!

          Reply

  • Zhanina
    March 17, 2018

    Hi,
    I put some mushrooms in it.
    Amazing recipe. Thank you! 🙂

    Reply

    • Natasha's Kitchen
      March 17, 2018

      You’re welcome Zhanina! I’m glad you love the recipe! Thanks for sharing your great review with other readers!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.