3 Ingredients Shakshuka. I mean if you don't consider spices and oil to fry as ingredients! 😉 Shakshuka is definitely one of my favorite Israeli breakfasts. I can literally eat it all day long, it doesn’t necessarily need to be eaten for breakfast. There are so many versions of shakshuka. Basically, it is eggs cooked in a sauce. The classic one is with tomato sauce seasoned with garlic and chili for a kick.

It is an amazing dish to cook for your friends and family when they come over. Everyone enjoys eating from the same pan together with a chopped salad and lots of tahini!!!


6 ripe tomatoes

6 cloves of garlic

1/2 chili/jalapeno pepper (you can use more if you want, depends on how spicy is your pepper)

Olive oil


Black pepper

Pita or challah to dip!

Preparation steps:

- Destem the tomatoes. Use only ripe tomatoes, they are juicier.

- Cut the tomatoes roughly into cubes.

- Peel the garlic's cloves and slice them thin.

- Slice the chili thin.

- On high heat- fry the chili and the garlic in a decent amount of olive oil until they start to get brown.

- Add the tomatoes and let them cook without stirring for 3 min. Add salt and pepper and mix well.

- When you see the tomatoes start to collapse to the sauce you can smash them with a potato masher.

- Once you have the sauce ready- using a spoon, make some space for the eggs that are going to cook in the sauce.

- Break the eggs directly into the sauce.


If you cook a big amount of eggs you can get rid of half of the egg white in each egg. It will allow you to add many more eggs but not overwhelming the sauce.

- Using a spoon, make sure the eggs are touching the pan from the bottom. Cover with a lid and cook for 3 min until the egg white is cooked and the egg yolk is still runny.

- Serve with pita or challah, chopped salad, spread tahini on top, and a little bit of shug.




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