Shakshouka Recipe

This egg-and-tomatoes dish is a hearty dish with lots of bold flavors.

This Israeli dish is similar to the Spanish Pisto Manchego and is made with eggs, tomatooes, and a lot of spices. Serve with crusty bread!

Shakshouka Recipe

Roselle Miranda
This egg-and-tomatoes dish is a hearty dish with lots of bold flavors.
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Breakfast/Brunch
Cuisine Middle Eastern
Servings 6


Shakshouka Ingredients

  • 2 tablespoons olive oil
  • 1 large red onion thinly sliced
  • 3 cloves Garlic minced
  • 1/2 teaspoon dried thyme
  • 1 can diced tomatoes (800 grams)
  • 2 tablespoons balsamic vinegar
  • 6 large eggs
  • Salt to taste
  • ground black pepper to taste
  • water as needed
  • Pandesal to serve


  • Heat olive oil in a lg. cast iron pan over med. heat. Saute onion until starting to brown slightly. Add garlic, and cook until softened.
  • Sprinkle with thyme, and stir until aromatic. Add tomatoes and balsamic vinegar, and stir until just mixed. Cook until heated through. Season to taste with salt and pepper.
  • Bring to a boil then simmer. Break eggs on top of tomato mixture then cover. Simmer until eggs are just set. Serve with pandesals. Recipe originally published in the Jan/Feb 2015 issue of Good Housekeeping Philippines.
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