Skillet Shakshuka with Tomatoes and Eggs Recipe - Kosher Healing Food 

Servings & Yield

Servings: 4

Yield: 1 large skillet (about 4–6 eggs, depending on portion size)

Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Difficulty

Level: Easy to Moderate

Cooking Vessel

12-inch cast-iron skillet or heavy-bottomed sauté pan with lid

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Ingredients

2 tbsp extra virgin olive oil

1 medium onion, finely diced

1 red bell pepper, diced

3 garlic cloves, minced

1 tsp ground cumin

1 tsp sweet paprika

¼ tsp cayenne pepper (optional, adjust to taste)

1 (28 oz / 800 g) can crushed tomatoes (or 6 ripe tomatoes, peeled and chopped)

1 tbsp tomato paste

1 tsp kosher salt (plus more to taste)

½ tsp freshly ground black pepper

4–6 large eggs

2 tbsp fresh parsley or cilantro, chopped

Warm challah, pita, or crusty bread for serving

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Instructions

1. Heat the oil: Place skillet over medium heat. Add olive oil and warm until shimmering.

2. Sauté vegetables: Add onion and red pepper. Cook 5–7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

3. Spice it up: Add cumin, paprika, and cayenne. Stir well to coat the vegetables with the spices.

4. Add tomatoes: Pour in crushed tomatoes and stir in tomato paste. Season with salt and pepper. Reduce heat to medium-low and simmer uncovered 10–15 minutes, stirring occasionally, until sauce thickens.

5. Make wells: Using a spoon, create small wells in the sauce. Crack eggs into each well, spacing evenly.

6. Cover and cook: Reduce heat to low, cover skillet, and cook 5–7 minutes until egg whites are set but yolks remain runny (or longer if firmer yolks are desired).

7. Garnish: Remove from heat, sprinkle with fresh parsley or cilantro, and serve directly from skillet.

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Nutritional Information (per serving, with 1 egg, based on 4 servings)

Calories: ~240

Protein: 10 g

Fat: 14 g

Saturated Fat: 2 g

Carbohydrates: 20 g

Fiber: 4 g

Sugars: 10 g

Sodium: ~520 mg

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Dietary Adaptations

Gluten-Free: Serve with gluten-free bread or omit bread.

Vegan: Replace eggs with tofu “scramble” or chickpeas.

Low-Carb/Keto: Serve without bread, pair with a side salad instead.

Spice Preference: Adjust cayenne or substitute with chili flakes for mild heat.

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Tips & Troubleshooting

Watery sauce? Simmer uncovered longer before adding eggs to thicken.

Overcooked eggs? Watch carefully—yolks set quickly. Remove from heat slightly early; they’ll continue cooking in the hot sauce.

Unevenly cooked eggs? Make sure skillet is on low heat and covered for even steam cooking.

Tomatoes too acidic? Add a pinch of sugar to balance flavors.

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Serving Suggestions

Serve with warm challah, pita, or crusty bread to scoop up sauce.

Pair with an Israeli salad, tahini dip, or pickled vegetables.

Enjoy as a Shabbat brunch, weeknight dinner, or festive holiday breakfast.

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Notes

Shakshuka is a classic North African and Middle Eastern dish beloved in Israeli cuisine.

Can be doubled in a larger skillet for guests.

Keeps well in the fridge (without eggs) for 3–4 days; reheat sauce and add fresh eggs when ready to serve.

Perfect 🙌 Here’s a set of variation ideas for kosher shakshuka that you can offer as exciting twists on the classic Skillet Shakshuka with Tomatoes and Eggs:

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🌿 Variations on Shakshuka (Kosher)

1. Green Shakshuka (Shakshuka Yeruka)

Replace tomatoes with sautéed spinach, kale, or Swiss chard.

Add zucchini, green bell peppers, and fresh herbs like dill or cilantro.

Use feta or goat cheese (if serving dairy with a pareve/dairy meal).

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2. Cheese-Topped Shakshuka

After adding eggs, sprinkle crumbled feta or grated mozzarella on top.

Cover until cheese melts into the sauce.

Note: Only serve in a dairy meal (not alongside meat).

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3. Spiced Lamb or Beef Shakshuka

Brown ½ lb (225 g) ground lamb or beef in the skillet before adding onions.

Season with cumin, cinnamon, and paprika.

Proceed with recipe as usual, layering sauce and eggs over meat.

Makes it heartier and perfect for dinner.

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4. Harissa Shakshuka

Stir 1–2 tbsp harissa paste into the tomato sauce for smoky, spicy depth.

Garnish with fresh mint or parsley.

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5. Eggplant Shakshuka

Roast or pan-fry diced eggplant until golden, then add to the sauce.

Complements the tomato base with a creamy, smoky flavor.

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6. Chickpea Shakshuka

Add 1 can (15 oz) drained chickpeas to the sauce before cracking in the eggs.

Boosts protein and fiber—great for a vegetarian dinner.

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7. Mediterranean Olive & Herb Shakshuka

Add chopped Kalamata olives and fresh oregano or thyme.

Garnish with feta or labneh (if dairy meal).

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8. Spicy Moroccan Shakshuka

Increase cayenne and add ras el hanout or baharat spice blend.

Top with preserved lemon slices for tang.

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9. Sweet Potato Shakshuka

Add roasted diced sweet potatoes into the sauce before eggs.

Balances the acidity of the tomatoes with a natural sweetness.

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10. Shakshuka for a Crowd (Sheet Pan Style)

Prepare tomato sauce on the stovetop.

Transfer to a greased baking dish, make wells, crack in eggs.

Bake at 375°F (190°C) for 10–15 minutes until eggs are just set.

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✨ Each variation can be kept kosher by simply choosing meatless versions for pareve/dairy meals, or carefully pairing meat-based versions with bread/sides that fit kosher rules.