Making shakshuka with fresh tomatoes is a game-changer. While canned tomatoes provide instant “sauce,” fresh tomatoes offer a brighter, more complex acidity and a beautiful texture that feels much more authentic to a Mediterranean breakfast.
The “secret” to using fresh tomatoes is moisture control. Fresh tomatoes are much wetter than canned, so you need to let them break down and reduce properly.
Where Israeli Shakshuka actually comes from
Most food historians trace shakshuka to North Africa, especially Tunisia, and sometimes broader Maghreb countries (Algeria, Morocco, Libya). Variations of eggs cooked in tomato-pepper sauces existed there long before they became common in Israel.
How it became “Israeli Shakshouka”
Jewish immigrants from North Africa—particularly Tunisian and Libyan Jews—brought shakshuka to Israel in the mid-20th century. It became extremely popular and integrated into Israeli cuisine, to the point that many people now associate the dish with Israel globally.
Watch the short video and refer to the recipe below.
Enjoy!
How to make Shakshuka with fresh tomatoes
Israeli shakshuka is a vibrant, spiced tomato and pepper stew topped with poached eggs, perfect for a comforting breakfast or brunch.
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Ingredients
- 1 kilo tomatoes (red and juicy preferably), chopped
- 1 large red bell pepper, chopped
- 1 to 2 chili peppers, chopped (Don't add chili peppers if you don't want spiciness)
- 6 garlic cloves, chopped
- 2/3 flat tablespoon Kosher salt
- 1 heaping tablespoon sweet paprika
- 2 teaspoons cumin powder
- 2 teaspoons Bharat (optional)
- 1 teaspoon turmeric
- 1/2 teaspoons black pepper
- 1/2 cup extra virgin olive oil
- 4 eggs, cracked open and left in tact
- 5 parsley sprigs (remove some stems) for topping
Instructions
1. Prep the Veg Chop all vegetables. For the most authentic texture, ensure the 1 kilo of tomatoes are diced finely so they release their juices quickly.
2. The Sauté Drizzle the 1/2 cup extra virgin olive oil into a large skillet. Add the chopped tomatoes, red bell peppers, chili peppers, and garlic
.3. The Reduction Cook on high heat for 30 minutes, stirring occasionally. This long, high-heat simmer is key to evaporating the water from the fresh tomatoes and emulsifying them with the olive oil into a thick, jammy sauce.
4. The Seasoning Once the sauce has thickened, lower the heat. Stir in the salt, paprika, cumin, turmeric, black pepper, and optional Baharat. (Adding spices after the reduction prevents them from scorching).
5. The Eggs Use a large spoon to make 4 wells in the sauce. Carefully place one intact egg into each well.
6. The Poach Set the heat to medium-low. Cover the skillet if you prefer a "filmed-over" yolk, or leave uncovered to monitor the whites. Cook until the eggs reach your desired level of preparedness.
7. The GarnishRemove from heat and top with the fresh parsley sprigs before serving directly from the pan.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 397Total Fat 37gSaturated Fat 6gUnsaturated Fat 31gCholesterol 187mgSodium 182mgCarbohydrates 9gFiber 2gSugar 3gProtein 8g
Nutrition values are estimated.