Sunday breakfast, Shakshouka

This is my take on Shakshouka, a Tel Aviv masterpiece and classic dish. After posting it on Facebook some people ask me about my recipe so here you have it and please enjoy it.

I hope you enjoy it, and if you like it please let me know and share it with your friends.


  • 1 can of diced tomato (feel free to crushed it)
  • 1 tablespoon smoked paprika
  • 1/2 Fresh garlic or 1 tbsp of garlic powder
  • 1 cup of mushrooms
  • 1 Onion cut in little cubes – brunoise (check this link)
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • 1 can of chickpeas
  • 1/4 teaspoon of cayenne pepper
  • 5-6 eggs
  • A nice crack of black pepper
  • 2 spring onions
  • 1/2 cup of crumbled feta cheese


  • add olive oil to a pan at 3/4 of heat, add the onions and spring onions and sauté until tender (caramelize).
  • add garlic, smoked paprika, bay leaf, thyme, mushrooms, and can of chickpeas.
  • add tomato can and correct for salt.
  • let it seat with lit on for 10 mins at medium heat.
  • add the egg and the feta and keep the lit on until the eggs are cooked.
  • salt and pepper, a titch of olive oil.
  • finish with fresh parsley and spring thinly sliced spring onions.
  • serve it and let me know how it works.


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