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Shakshuka, Israeli gravy eggs call the scarpetta


Shakshuka is a typical product of Israeli cuisine prepared with tomatoes, peppers and eggs and served with pita bread.

Shakshuka literally means mixture and refers to a traditional Israeli recipe based on expertly spiced tomato and pepper sauce enriched with eggs . However, not everyone knows that the origins of the dish are Maghrebi : it is from these areas that the Jews who migrated to Palestine from the mid-1900s came from.

Today, this dish of Middle Eastern cuisine is a real cornerstone and, even if the traditional version includes eggs, there are vegetarian variants that involve the use of tofu. We loved the spiced eggs with tomato and peppers and the best way to serve them is with pita , the traditional bread perfect for making scarpetta.


How to prepare the shakshuka recipe

  1. First, finely slice the onion and chop the garlic. Brown both in a pan with the oil, chilli and cumin.
  2. In the meantime, wash the pepper, remove the seeds and internal filaments and cut it into strips. Also wash the tomatoes and cut them into cubes. Add the vegetables in the pan along with half a glass of water, a pinch of salt and the tomato paste.
  3. Cook for 20-30 minutes until the sauce has thickened and the vegetables are tender then add the lemon juice.
  4. Break the eggs into the sauce after forming 4 hollows and cook with the lid on until the egg white is white.
  5. Serve immediately.

If you liked this recipe, we suggest you also try the most local version of the dish, eggs in purgatory .


Once the eggs have been added, the dish should be eaten at the moment. The sauce, on the other hand, can be kept in the refrigerator, well covered, for 2-3 days and, only when serving, reheat it and cook the eggs.

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