If you’ve ever been to a brunch spot that serves a Mediterranean-inspired menu, chances are you’ve come across shakshuka. This vibrant dish, originally from North Africa and popularized in Israel, is a delightful mix of poached eggs nestled in a rich, spiced tomato sauce. It’s a dish that’s not only bursting with flavor but also packed with hearty vegetables, making it perfect for breakfast, lunch, or dinner. In this recipe, we’ll elevate the classic shakshuka by adding potatoes and eggplant, giving it a unique twist that’s sure to impress your family and friends.

Why This Recipe is a Keeper

This Israeli Shakshuka Recipe is a keeper for many reasons! Firstly, it’s incredibly versatile—you can enjoy it as a comforting breakfast or a satisfying dinner. Secondly, it’s a one-pan meal, which means less cleanup for you. The combination of tender vegetables, aromatic spices, and perfectly poached eggs creates a symphony of flavors that will transport your taste buds to sunny Israel. Plus, it’s a fantastic way to sneak in some extra veggies into your diet!

What to Buy

When preparing this Israeli Shakshuka Recipe, you’ll want to gather the following ingredients:

2 medium potatoes, peeled and sliced into 1″ to 1 1/2″ pieces
1 medium eggplant, sliced into 1″x 2″ pieces
5 Tbsp Extra Virgin Olive Oil
Salt & Pepper to taste
1 large yellow onion, finely chopped
1 red bell pepper, chopped into 1/2-inch squares
1 green bell pepper, chopped into 1/2-inch squares
15 oz can tomato sauce
14.5 oz can diced tomatoes
1/2 cup water
2 tsp chicken bouillon, mixed with enough water to form a paste
1 medium jalapeño pepper, finely minced with seeds, optional*
2 large or 3 medium garlic cloves, pressed
5-8 eggs
Oil to sauté; I used extra light olive oil

Kitchen Gear Checklist

Before you get started, make sure you have the following kitchen gear:

Large skillet or sauté pan: This will be your cooking vessel for the shakshuka.
Spatula: For stirring and serving the shakshuka.
Knife and cutting board: To chop your vegetables.
Measuring cups and spoons: For accurate ingredient measurements.
Can opener: To open the canned tomatoes and sauce.
Egg poacher (optional): If you prefer perfectly poached eggs.

Israeli Shakshuka Recipe: From Prep to Plate

Now that you’ve gathered your ingredients and kitchen gear, let’s dive into the step-by-step process of making this delicious Israeli Shakshuka Recipe.

Step 1: Prepare the Vegetables

Start by peeling and slicing the potatoes into 1″ to 1 1/2″ pieces. Next, slice the eggplant into 1″x 2″ pieces. Chop the onion, red bell pepper, and green bell pepper into small pieces. If you’re using jalapeño, mince it finely, keeping the seeds if you want an extra kick!

Step 2: Sauté the Potatoes and Eggplant

In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced potatoes and eggplant, seasoning with salt and pepper. Sauté for about 10-12 minutes until they are tender and golden brown. Stir occasionally to ensure even cooking.

Step 3: Add the Onions and Peppers

Once the potatoes and eggplant are cooked, add the finely chopped onion, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring frequently until the vegetables are softened and the onion is translucent.

Step 4: Spice It Up!

Add the pressed garlic and minced jalapeño (if using) to the skillet. Sauté for another minute until fragrant. This step is where your kitchen will start to smell heavenly!

Step 5: Create the Sauce

Pour in the tomato sauce and diced tomatoes along with 1/2 cup of water. Stir in the chicken bouillon paste until well combined. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt and pepper if needed.

Step 6: Add the Eggs

Using a spoon, make small wells in the sauce and crack the eggs into each well. If you prefer your eggs runny, cook for about 5 minutes; for firmer yolks, cover the skillet and cook for 7-10 minutes until the eggs reach your desired doneness.

Step 7: Serve and Garnish

Once the eggs are cooked to your liking, remove the skillet from the heat. Serve the shakshuka warm, garnished with fresh herbs like parsley or cilantro if desired. Don’t forget to have some crusty bread on hand for dipping!

If You’re Out Of…

If you find yourself missing an ingredient, here are some substitutions you can use:

Eggplant: Zucchini or mushrooms can be used as an alternative.
Tomato sauce: You can use crushed tomatoes instead.
Chicken bouillon: Vegetable bouillon or homemade vegetable stock works great.
Jalapeño: Red pepper flakes can add a bit of heat if you don’t have jalapeño on hand.

Watch Outs & How to Fix

While making this Israeli Shakshuka Recipe, here are some common pitfalls and how to avoid them:

If the sauce is too runny, let it simmer uncovered for a few more minutes to thicken it up.
If the eggs are overcooked, next time reduce the cooking time and keep an eye on them.
If the dish is too salty, add a splash of water or more diced tomatoes to balance the flavors.
If the vegetables are not cooked through, cover the skillet and let them steam for a few more minutes.

Cooling, Storing & Rewarming

To ensure the best flavor and texture, follow these guidelines:

Allow any leftovers to cool completely before transferring them to an airtight container. The shakshuka can be stored in the refrigerator for up to 3 days. To rewarm, simply heat it on the stove over low heat until warmed through. You can also microwave individual portions for a quick meal. Keep in mind that the eggs may continue to cook during reheating, so aim for a gentle warming.

Common Qs About Israeli Shakshuka Recipe

Can I make shakshuka ahead of time?

Yes, you can prepare the shakshuka up to the point of adding the eggs. Store the cooked vegetables in the refrigerator, and when you’re ready to serve, simply reheat and add the eggs.

Can I use different vegetables?

Absolutely! Feel free to get creative with your favorite vegetables. Spinach, kale, or even carrots can add a unique twist to this dish.

How do I know when the eggs are done?

For runny yolks, the whites should be set but the yolks still jiggle. For firmer yolks, cook until the yolks are just set but still slightly soft in the center.

Is shakshuka spicy?

The spice level depends on the amount of jalapeño or other spices you use. You can easily adjust the heat to your preference by omitting the jalapeño or reducing the amount.

Quick Weeknight Wins

If you’re looking for more delicious recipes to try during the week, consider these quick wins:

Serve & Enjoy

Now that you’ve mastered this fabulous Israeli Shakshuka Recipe, it’s time to dig in! Serve it with warm pita or crusty bread for dipping, and enjoy the harmonious blend of flavors and textures. Whether you’re serving it for brunch or a cozy dinner, this dish is sure to be a hit.

This Israeli Shakshuka Recipe is not just a meal; it’s an experience filled with warmth, comfort, and vibrant flavors. You’ll find yourself returning to this recipe again and again, making it a staple in your cooking repertoire. Happy cooking!

Print Recipe Save it for later

Israeli Shakshuka Recipe

This Israeli Shakshuka is a vibrant one-pan dish! Poached eggs in a rich tomato sauce with hearty veggies will transport your taste buds!

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

Ingredients

For the Shakshuka:

2 medium potatoes peeled and sliced into 1" to 1 1/2" pieces
1 medium eggplant sliced into 1" x 2" pieces
5 Tbsp Extra Virgin Olive Oil
1 large yellow onion finely chopped
1 medium red bell pepper chopped into 1/2-inch squares
1 medium green bell pepper chopped into 1/2-inch squares
15 oz can tomato sauce
14.5 oz can diced tomatoes
1/2 cup water
2 tsp chicken bouillon mixed with enough water to form a paste
1 medium jalapeño pepper finely minced with seeds, optional
2 large or 3 medium garlic cloves pressed
5-8 eggs
Oil to sauté; I used extra light olive oil

Instructions

Preparation Steps:

Start by peeling and slicing the potatoes into 1" to 1 1/2" pieces. Next, slice the eggplant into 1" x 2" pieces. Chop the onion, red bell pepper, and green bell pepper into small pieces. If you're using jalapeño, mince it finely, keeping the seeds if you want an extra kick!
In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced potatoes and eggplant, seasoning with salt and pepper. Sauté for about 10-12 minutes until they are tender and golden brown. Stir occasionally to ensure even cooking.
Once the potatoes and eggplant are cooked, add the finely chopped onion, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring frequently until the vegetables are softened and the onion is translucent.
Add the pressed garlic and minced jalapeño (if using) to the skillet. Sauté for another minute until fragrant.
Pour in the tomato sauce and diced tomatoes along with 1/2 cup of water. Stir in the chicken bouillon paste until well combined. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt and pepper if needed.
Using a spoon, make small wells in the sauce and crack the eggs into each well. If you prefer your eggs runny, cook for about 5 minutes; for firmer yolks, cover the skillet and cook for 7-10 minutes until the eggs reach your desired doneness.
Once the eggs are cooked to your liking, remove the skillet from the heat. Serve the shakshuka warm, garnished with fresh herbs like parsley or cilantro if desired.