Shakshuka with Fire-Roasted Tomatoes

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 27 mins

This popular Israeli breakfast dishes featured eggs and tomato sauce.

Mark Boughton

This basic shakshuka includes canned fire-roasted tomatoes.


2 tablespoons olive oil
3 cloves garlic, crushed
1 (14-ounce) can diced fire-roasted tomatoes
1 jalapeño pepper, seeded and minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
6 eggs


  1. Heat oil in a large, deep skillet. Add garlic and sauté 1 minute. Add tomatoes, jalapeño, paprika and cumin. Cook, partially covered, 15 minutes. Add tomato paste, salt and pepper; cook 5 more minutes.
  2. Break eggs into tomato sauce. Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness.

Here’s another shakshuka recipe we love: Shakshuka with Fresh Peppers and Tomatoes

Recipe adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur.



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