In Israel, I’m not sure that there’s a dish more popular or beloved than shakshuka.
Breakfast, dinner, even lunch—it shows up everywhere. It’s ours. It’s the kind of dish that is so easy to make and also the most satisfying meal.
The problem is, like with any dish that traveled here from somewhere else, everyone has their shakshuka. I asked on Instagram for tips, and hundreds of answers came in—each one completely sure theirs is the best version.
So I tried.
With tomato paste, without. Covered, uncovered. Different methods, different timings. And in the end I realized the truth sits somewhere in the middle. There are a few things you really shouldn’t skip—and from there, you can play.
So what matters?
First, toasting the dry spices in the pan. It opens them up after sitting in the jar, and also gets rid of that slightly grainy texture. Then you add tomato paste—and cook that too, until it deepens and takes on a slightly caramelized, almost smoky flavor. Only then come the fresh tomatoes, the garlic, and the chili. I leave the chili whole, so it releases heat into the sauce without turning everything into something too aggressive.
And then there’s another step, just as important: cooking the sauce covered for a few minutes, so the tomatoes release their juices and the flavor becomes deeper and more concentrated. I learned this method from Omer Miller—his tomato pasta (which I shared here on the blog) uses the same idea.
And now? All that’s left is to add the eggs. Cook them right in the sauce—this time without a lid, so you don’t get that white film forming on top (thank you, Gal, for the tip).
That’s it. It’s ready.
I decided to take it a step further and add cubes of fried eggplant and a little feta—honestly, it’s kind of crazy how good that combination is. But you absolutely don’t have to.
I’d love to hear (and see) how it turns out for you—I’m on Instagram and Facebook.