Shakshuka (an Israeli expression for "mixed up") is a classic Israeli dish with roots in the scarcity of the 1950s, when eggs were a much relied-on source of protein. The spicy Pilpelchuma chile-based sauce reflects the influence of many waves of African immigrants.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 3 Tablespoons Olive Oil

  • 6 Cloves Garlic, minced

  • 2 Tablespoons Pilpelchuma Seasoning

  • 1 (28 Ounces) Can Crushed Tomatoes, undrained

  • 8 Eggs

  • 1/4 Cup Chopped Fresh Cilantro

  • 1/4 Cup Crumbled Feta Or Goat Cheese


  1. Warm oil in large skillet over medium-high heat. Add garlic and cook, stirring frequently, until beginning to soften.

  2. Stir in Pilpelchuma, and sauté until fragrant. Add tomatoes and their juices and stir to combine. Bring to a boil, stirring occasionally, then reduce heat to simmer.

  3. Use large cooking spoon to make 8 shallow depressions in sauce. Crack one egg into each depression.

  4. After adding last egg, return to medium-high heat and cover skillet tightly. Cook 6 minutes without lifting lid, then check eggs for desired doneness. Cover and cook to preferred doneness, about 6 minutes for runny yolks to 10 minutes for hard-cooked.

  5. Divide eggs and sauce among 4 shallow bowls and sprinkle with cilantro and cheese. Serve immediately.