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Page-ShakshukaDuring our YP Israel Bike + Hike trip in October, our participants fell in love with the Israeli dish Shakshuka (pronounced shock-shook-ah). Last week, they taught a group of young professionals how to make this flavorful and savory dish which can be eaten for breakfast, lunch, or dinner!

Here are the tasty recipes we learned together in the JCC kitchen. Try them out and let us know what you think!

[section title=”Tomato Based Shakshuka”]


  • 1 tbsp. olive oil
  • 1/2 white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 cup spinach
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp. tomato paste
  • 1 tsp. chili powder (mild)
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of cayenne pepper (or more to taste– spicy!)
  • pinch of sugar (optional, to taste)
  • salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp. fresh chopped parsley (optional, for garnish)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.

Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.


[section title=”Green Shakshuka with Spinach, Mushrooms and Feta Cheese”]


  • 2 red onions, diced
  • 1 clove garlic, minced
  • 6 button mushrooms, sliced
  • 2 cups fresh spinach
  • 1/2 cup feta cheese
  • 3 tbsp olive oil
  • sea salt, to taste
  • black pepper, to taste
  • 6 eggs

Heat frying pan over high heat. Add olive oil and onion and sauté until caramelized.

Gradually add garlic, mushrooms and spinach, stirring constantly.

When mushrooms and spinach are properly cooked, add feta cheese, salt and pepper.

Lower heat and crack eggs directly into the frying pan. Cover the pan and let the eggs cook for approximately 10 minutes, or until reaching your desired egg (traditionally the yolk is still runny and the egg white is cooked through).

Serve warm.


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