Time: 35 minutes

Make It Last: If you're ever had Italian eggs in purgatory, this recipe makes a similar Israeli breakfast dish called shakshuka. If you need to stretch the meal, simply add another egg to the pan. Top with any herb, such as cilantro, chives, or oregano.

Serve with Grilled Garlic Toast

Photo: Alison Miksch

This tomato and egg dish is everything that’s missing from your breakfast life. It’s simple, satisfying, and easily adaptable. 

Hannah Klinger
February 07, 2017

Shakshuka (ShAHk-SHOO-ka) may just be the trendiest egg dish you’ve never heard of, or heard a couple times without a clue as to what it is (a dance move? a pop star?). Shakshuka refers to eggs poached in a spicy tomato sauce, a dish that originated in Tunisia and became wildly popular in Israel. It’s usually brought to the table in a piping hot skillet, with plenty of toasted bread or pita to scoop up the sauce and perfectly runny egg yolks.

Shakshukas range from mild (sweet bell pepper and paprika) to spicy (cayenne and harissa), with extra flourishes like fresh herbs or crumbled feta. Italians call their version Eggs in Purgatory, spiced with a generous pinch of crushed red pepper. You’ll also see a variety of colors, like green (green chiles and cilantro) or yellow (turmeric). Try adding poblano peppers in place of sweet red bell peppers for a bit more heat and complexity, or a dash of smoked paprika. We have yet to try a version we don’t love.

Try our classic shakshuka for brunch or a quick, comforting dinner. Give it a Tex-Mex spin with a Saucy Chorizo and Egg Skillet. Or, for a skillet-free twist, try Spaghetti Squash Shakshuka. If you have individual ramekins try Make-Ahead Shakshuka for heat and eat breakfasts during the week.