Shakshuka is so much more than a simple one-pan meal—it’s a dish steeped in history. Originating as peasant food in North Africa and the Middle East, it’s now beloved across the region and beyond. It’s proof that humble ingredients like tomatoes, peppers, and eggs can create something nourishing and flavorful.
When I lived in Israel, I saw shakshuka everywhere—from bustling breakfast cafés to family dinner tables. It’s become a favorite in my home too, where my husband and kids love to scoop it up with warm pita.
And the best part? The leftovers. Cold shakshuka makes a killer dip (think salsa vibes), or you can repurpose it as a rich, flavorful pasta sauce for an easy next-day meal. This is the dish that keeps on giving!
Recipe:
• 1 onion, diced
• 1 can peeled whole tomatoes (smashed)
• Fresh tomatoes (as many as you like, optional)
• Olive oil
• 1 whole head of garlic, minced
• 2 jalapeños, diced
• 1 bell pepper, diced
• 1 tsp Osem chicken consommé
• 1 tsp za’atar
• 1 tsp cumin
• Salt and pepper, to taste
• 6 eggs
• Feta cheese, crumbled
• Warm pita, or any bread of your liking for serving
Instructions:
1. Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, jalapeños, and bell pepper until softened.
2. Add the smashed canned tomatoes and any fresh tomatoes you’re using. Simmer for 10 minutes.
3. Stir in the chicken consommé, za’atar, cumin, and a pinch of salt and pepper. Let everything simmer for another 5 minutes.
4. Make small wells in the sauce and crack the eggs into each one. Cover the pan and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
5. Sprinkle with crumbled feta and serve with warm pita for dipping.
Tips for Leftovers:
• Serve it cold as a dip with chips or pita—it’s like a bold, tomato-based salsa!
• Use it as a pasta sauce by reheating it, tossing it with cooked pasta, and topping it with extra feta or parmesan.
• Spread it on bread or toast for an easy snack or lunch idea.