Shakshuka Middle Eastern Breakfast Dish

Shakshuka Middle Eastern Breakfast Dish

10 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  viking

“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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Adjust Servings

Original recipe yields 2 servings



  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.

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Reviews (10)

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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, as I never thought of the hot pepper sauce idea.

Blender Woman

Blender Woman

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 ended up using 2 pinches instead of one to give the tomato and zucchini mixture more flavor. It was like a hot bland zucchini salsa. After I started it I realized the eggs were not scrambled and just directly broke onto the vegetables. That was a real turn off for me, but I decided to follow the recipe exactly. The wells kept filling up with tomato fluid not making it exactly easy or attractive. After nearly 2 1/2 times the cooking time for the eggs the whites were still half uncooked on top. I finally removed them from the heat to avoid over cooking the yellow. I didn't like the apperance of the uncooked egg whites as they flooded in with the tomato mixture either. I wished I wouldn't have wasted my good garden vegetables, as most all of it got tossed, as no one would eat it. I don't know how all of the ingredients are good, but not together? But, just thinking about this dish gives me a tummy ache with the idea of the mix of very raw liquidy eggs floating on top of bland vegetables.



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"!

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Amount Per Serving (2 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 423 mg
  • 141%
  • Sodium
  • 559 mg
  • 22%

Based on a 2,000 calorie diet



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Middle Eastern Kibbeh


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