Shakshuka Middle Eastern Breakfast Dish

Shakshuka Middle Eastern Breakfast Dish

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"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."

Ingredients 35 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 423 mg
  • 141%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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  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

  1. 13 Ratings


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.


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"!

Holiday Baker

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.