Israeli Shakshuka Recipe

Name: Israeli Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 red pepper; 1 yellow pepper; 1 onion; 1 (15 ounce) can tomatoes; 2 garlic cloves; 1 cup vegetable broth; ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon za'atar spice mix (may be omitted); 8 eggs

Servings: persons

1 medium eggplant
1 red pepper
1 yellow pepper
1 onion
1 (15 ounce) can tomatoes
2 garlic cloves
1 cup vegetable broth
½ teaspoon salt
½ teaspoon pepper
1 tablespoon za'atar spice mix (may be omitted)
8 eggs

1
Spray eggplant, peppers and onion with cooking spray and roast on the grill or in the oven untill the skins are partially charred and they are soft on the inside.
2
Allow roasted vegetables to cool.
3
Chop cooled vegetables, tomatos and garlic and add to large sautee pan with broth, Zatar, salt and pepper.
4
Bring to a boil, reduce heat and add eggs one at a time, being careful not to break yolks.
5
Cover sautee pan and cook until whites are done but yolks are not set.
6
Serve with toast or pita bread.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 1 red pepper, 1 yellow pepper, 1 onion, and more.

Yes, Israeli Shakshuka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Shakshuka

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