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Shortcut Shakshuka


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Shortcut Shakshuka


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Shortcut Shakshuka

The ultimate Israeli one pan breakfast or anytime meal, Shakshuka is a dish of eggs poached or baked in a sauce of tomatoes, peppers and onions spiced with cumin, believed to be of Tunisian origin. I use prepared Matbucha (a cooked dish of tomatoes, peppers and garlic) as a super duper shortcut (hey, no knife or cutting board required!) for this favorite. “Beef” up your Shakshuka by adding feta, spinach or sautéed eggplant. Serve with fresh bread and chopped Israeli salad on the side. Fun fact: According to The Book of New Israeli Food: A Culinary Journey by Janna Gur (Schocken 2008), the name Shakshouka is derived from the Hebrew verb leshakshek, "to shake."


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


5 Servings


  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon fresh cracked black pepper, plus more for serving
  • 1/8 teaspoon cayenne or chili flakes, or more to taste
  • 2 (14-ounce) containers Sabra Moroccan Matbucha
  • 6 large eggs
  • 1/2 teaspoon kosher salt
  • Torn cilantro leaves, for serving
  • Fresh bread, for serving


1. Preheat oven to 400 degrees F.

2. Heat oil in a large skillet over medium-low heat. Add cumin, paprika, black pepper and cayenne, and cook, stirring for 1 minute.

3. Pour in Sabra Moroccan Matbucha and give a quick stir to combine.

4. Using the back of a spoon make a well in the Matbucha and gently crack an egg into the well. Repeat with remaining eggs. Season eggs with salt.

5. Transfer skillet to oven and bake until eggs are just set, 7 to 8 minutes for runny yolk or 9 to 10 minutes

for firm yolk. Alternatively cover and poach on the stovetop.

6. Garnish with additional fresh cracked black pepper and sprinkle with cilantro.

7. Serve immediately, hot from the pan and scoop onto plates at the table. Pass bread in a basket.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Shortcut Shakshuka

  1. love those recepes

  2. avatar says: abby

    hi joy, isn’t cumin considered kitniyot? what would you recommend instead? thanks!

  3. avatar says: Samantha

    Does this recipe halve okay? I’m making it for two people instead of five.

  4. avatar says: Debbi

    Hi Jamie, I’m not sure how we got on your mailing list, but want to thank you for your great recipes/column, so appreciated! Even if I don’t use the recipes, you inspire me to love cooking more!

    • Debbi! Am I ever thrilled you found your way to us even if you don’t know how you got here :-) Thanks so much for letting me know. And you should know, we inspire each other!

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