Recipe from Наталья
Israeli shakshuka
Cooking time: 20 min
Servings 4
A hearty dish of Israeli cuisine, the scrambled eggs with vegetables and herbs in a pan. It's easy cooked! The highlight of Shakshuka dish is Chili pepper, it gives a special piquancy! Serve for any meal.


  • Eggs
    8 pcs.
  • Tomatoes packed in their own juice
    4 cup
  • Tomato juice
    6 tbsp.
  • Chili pepper
    2 pcs.
  • Onions
    2 heads
  • Garlic
    4 cloves
  • Parsley
    to taste
  • Dried oregano
    to taste
  • Cilantro
    to taste
  • Cumin
    to taste
  • Cubed cheese Feta
    to taste
  • Salt, ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    393 kcal

  • Protein

    20 g

  • Fat

    29 g

  • Carbohydrates

    11 g


  • Take out the tomatoes from the can, peel them and finely cut.

  • Peel onions and garlic, rinse and finely cut.

  • Rinse Chili pepper, gently peel and cut into small pieces/rings.

  • Rinse herbs, finely cut.

  • Heat the frying pan, pour in vegetable oil. Brown the onion, garlic and hot pepper until the juice appears. Season with a pinch of dried oregano. Then add chopped tomatoes, simmer for about a minute. Pour in tomato juice, simmer again for 1 minute.

  • Make 2 holes (the numbers depend on servings) in the vegetable mixture. Break eggs there. Add cheese Feta. Then transfer the pan to the oven for 2-3 minutes. You can also brown on the stove for about 3 minutes, close with a lid. Do not mix eggs with vegetables. Season to your taste. Finally, sprinkle with herbs.


  • How to pill Chili pepper? Wear gloves and peel the chili pepper, so you do not burn your skin. First wash chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.

Bon Appetit!

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