How to cook Shakshuka – Israel vegetarian, dairy free dish

When in Israel in 2012, my cousin got this awesome meal on the last day, and I was so jealous when it was served and I was eating my ‘safe’ sandwich. That meal was Shakshuka and its now a firm favourite!

I wasn’t too sure what the menu said so looked it up when home, and have been making it ever since. It is seriously good comfort food and not even bad for you!

If you’re after some warm, healthy, comfort food that’s super easy to make, look no further! It only uses one pan as well! One pot meals are my favourite! It’s also dairy and gluten free. It’s great for those watching their weight and finding a restricted diet difficult as it’s really filling on it’s own or with some vegetables on the side. Most would have a piece of bread with it to scoop up the remaining sauce.

People’s recipes differ, and as I never tried it while in Israel, mine is what I have come up with from various recipes online.
I do have to admit that I never fully follow a recipe, I basically get the ingredients together and go for it.

This recipe is great, as you can add more or less of what you like, change the spices, and it will still taste amazing!

How to cook Shakshuka


2 cans plum or chopped tomatoes (I use plum)
1 brown or white onion (many people dice, but I wanted thicker pieces so sliced)
1 clove garlic (minced)
1 bell pepper – any colour you like!
Handful cherry tomatoes
1-2 tbsp tomato puree
1tbsp of chilli flakes
1 tbsp paprika
Salt/Ground pepper to taste
Oregano or similar green herbs
4 eggs (or however many you’d like)
Chopped herbs to garnish – I used chives, but parsley is quite common.


1. Start by heating up a little olive oil in a saute pan. I used a Berndes saute pan this time, but cast iron ones are great for this.

2. Add onions, allow to soften, then throw in the garlic.


3. Once the onions have started cooking, put in the peppers and cherry tomatoes.


4. Mash the canned tomatoes and add the tomato puree to them. Once all ingredients so far have started cooking and have softened, add the mashed tomato sauce to the pan and mix everything together. You can add your herbs and spices now too.


5. It should already be looking delicious by now! Simmer for about 5 minutes, then carefully crack your eggs one at a time on top of the sauce mixture.

They’ll start to cook. You should cover the pan, but I didn’t have anything to cover with, hence the mess it’s making on my cooker! Continue to cook the eggs and simmer the sauce until you get them how you like. I like hard eggs, so had to do this for about 10 minutes. I also only wanted to use 4, but you can easily fit more with strategic positioning.

It should look like this:


6. Getting it out of the pan is always the hardest part for me, which is why I guess it is  often served in the pan its cooked in.

I garnished with chives and served with tinned potatoes (much prefer these to other potatoes and so easy!) and watercress – just because that’s what I fancied. You can pair it with anything. And it’s great with a glass of red wine!

Decide how to serve it, garnish, and ta-da! Your very own Shakshuka!