Shakshuka actually comes from North African cuisine, but is eaten at any time of day, especially in Israel. It is even considered a national dish. The egg dish in tomato sauce is usually eaten with white or pita bread. But if you want to avoid unhealthy carbohydrates, leave out the bread and spoon shakshuka straight from the pan. Tastes even better.

Typically, shakshuka is made with eggs, tomato paste, chili peppers, and onions. But there are also versions with peppers, feta, eggplant and spinach. They are just as delicious.

Ideally, the eggs are still soft inside and the yolk is then distributed over the tomatoes. Israelis prefer to eat in company. It doesn’t matter whether it’s for breakfast, brunch or dinner. The main thing is that you eat together.



Heat spices in the pan until fragrant. Remove and set aside. Finely dice onions, garlic and chili. Put the vegetables in the pan with a little oil, add the harissa and tomatoes. Add spices. Let it boil down for about 10 minutes.

Season with salt and sugar.

Make four wells in the tomato sauce. Crack eggs one at a time and place one in each well. Gently stir the egg whites into the sauce, being careful not to damage the yolks. Let the eggs set over medium heat for about five minutes with the lid on

Meanwhile, cut the white and light green spring onions into fine rings. Pull the parsley leaves from the stems and chop finely. If you like, you can sprinkle the egg dish with a strong feta.