Ever since I’ve known Chanel, she’s raved about these incredible breakfasts that her Israeli family makes, full of salads and hummus and all kinds of other savory things. One of the highlights is Shakshuka, a middle-eastern dish that’s made by poaching eggs in a flavorful tomato sauce. In today’s video, Chanel shows me how to make Shakshuka (I’m already obsessed!), and stay tuned for our full Israeli breakfast spread next week.

Keep scrolling for the recipe, and if you’d like to watch me make more healthy recipes like an ahi tuna poké bowl, my favorite lunchtime grain bowl, and the secret to the best grilled chicken ever, check out our full video page here!

***Video by Eve Tarlo & crew, photography by Ashleigh Amoroso

Classic Shakshuka

Serves 6

How to Make Shakshuka

By Camille Styles


  • 2 TBS olive oil
  • 6 cloves garlic, diced
  • 1 jalapeño, seeds removed, sliced
  • 8 medium ripe tomatoes, diced
  • cumin
  • paprika
  • 1 TBS tomato paste
  • 6 eggs
  • flat leaf parsley, chopped


  1. Over medium-high, heat the olive oil in a large heavy bottomed skillet. Once hot, add the garlic and jalapeño.
  2. When the garlic becomes slightly golden and the jalapeño softens, add the tomatoes. Add the cumin, paprika and tomato paste and stir. Bring to a boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the sauce is fully broken down and thickened.
  3. Carefully crack the eggs into the tomato sauce. Once the eggs seem to be mostly cooked through -- about 8 minutes -- cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don't get overcooked.
  4. Remove from heat and garnish with sea salt, black pepper and parsley. Serve with fresh bread.

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Comments (22)
  1. 1
    Jessica Woods (@jwoods_studio) August 1, 2016 at 2:26 pm

    Seems yummy x

    Jessica — WS Community

  2. 2
    Stephanie August 1, 2016 at 8:47 pm

    looks delicious!

  3. 3
    Maha August 2, 2016 at 7:15 am

    shakshuka is not israeli it is north african.

    • Chanel Dror August 2, 2016 at 10:07 am

      Hi Maha — you’re absolutely right. Israel is so lucky to have a culinary melting pot that features food and flavors from all over the region!

  4. 4
    Kelly August 2, 2016 at 9:33 am

    Wow, looks delicious, I can not wait to try the recipe shown in the video.

  5. 5
    Gabriella August 3, 2016 at 6:39 am

    That looks absolutely delicious! Will definitely give this one a try. x

  6. 6
    Emily Jelassi August 5, 2016 at 2:53 pm

    looks just like the shakshuka that my hubby makes me (he’s tunisian)! can’t wait to try it without the harissa 🙂

  7. 7
    Tam August 20, 2016 at 11:22 am

    I made this for my mother and I, and this was delicious! Since I don’t really care for eggs, I’m always on the lookout for recipes that would help me enjoy them more. This recipe will be prepared a lot!

  8. 8
    sam August 30, 2016 at 1:41 pm

    where is that blue top from?!

  9. 9
    Molly September 3, 2016 at 2:12 pm

    Can’t wait to try this recipe! Where is the white off-the-shoulder top from?

  10. 10
    Kalpana October 26, 2016 at 6:28 am

    Hello ! Thank you for sharing this Shakshuka recipe. Can I use vegetable oil and ginger in this recipe ? Thank you and waiting for your reply 🙂

    • Chanel Dror October 26, 2016 at 12:05 pm

      Vegetable oil is fine. Ginger I’m not sure about… 🙂

  11. 11
    Khosi Mashile October 31, 2016 at 9:25 am

    I am a South African, I’ve always wished to know what do Israelite’s eat, my believe is, you eat healthy. I cant wait to try this menu especially the shakshuka recipe.

  12. 12
    Mollie January 9, 2017 at 8:45 pm

    How much of the spices do you add?

  13. 13
    leslie teague January 3, 2019 at 1:41 pm

    I do not like soft eggs, can I cook longer to ensure the yolks aren’t runny or semi runny?

    • Camille Styles January 3, 2019 at 1:52 pm

      Hi Leslie!
      Sure, you can absolutely cook the eggs to as set as you’d like them. 🙂

  14. 14
    Mom of 2 boys January 8, 2019 at 6:22 pm

    Can you please suggest an amount of cumin and paprika for kids?

    • Camille Styles January 9, 2019 at 6:49 am

      Hi there! They might go for these amounts of spices since they’re not at all overwhelming, but if you want to “ease them into it” a bit, you could try cutting both amounts in half. 🙂 Let us know how it goes!

  15. 15
    Sarah January 13, 2019 at 11:43 am

    How much cumin and paprika do you add? Amounts not listed in recipe. I can estimate but don’t want it to overpower. Thanks!

  16. 16
    Marcia Jean Youngquist March 4, 2020 at 1:40 pm

    I made an individual serving of this with two Farm fresh eggs. I substituted the fresh tomatoes and tomato paste with about a half a can of semi-drained, fire-roasted diced tomatoes (from Aldi’s) & sweated down the sauce to thicken it. I used 2 cloves of garlic, a whole small jalapeño (because I like the heat) and some good Hungarian hot paprika from Budapest. Since I didn’t want the fresh bread I added a few slices of Haas avocado on the side with a squeeze of fresh lemon juice & salt. It was Awesome & filling and opened up a whole new door for me!