Damn, I’m hungry!

The Shakshuka Recipe (Joan Nathan)
Yield: six servings

2 pounds fresh tomatoes, unpeeled and cut in quarters, or one 28-ounce can tomatoes
6 cloves garlic, roughly diced
2 teaspoons salt, or to taste
1 teaspoon sweet paprika
2 teaspoons tomato paste
1/4 cup vegetable oil
6 large eggs

1. Place the tomatoes, garlic, salt, paprika, tomato paste, and vegetable oil in a small saucepan. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.

2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a sim­mer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon out the shakshuka.



1 large onion (finely chopped)
4 eggs
cooking oil
6 medium tomatoes
salt and pepper to taste

In a large frying pan, saute onion until lightly browned. Grate tomatoes on largest holes of a grater. Mix grated tomatoes and onion, cover and cook over low heat for 25 minutes. Remove cover and break eggs over the surface. Stir gently to break yolks, cover and cook for about 3 or 4 minutes until eggs are set. Sprinkle with salt and pepper.

Variations: One minced garlic clove may be added to the onion, or 3 to 4 slices of red pimento may be sauteed with the onions.

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  • omg, i’m so totally friends with joan nathan’s daughter… and i’m sure she’d be happy to know i was spreading that around the internet.

  • Um, I know we haven’t met, but could we maybe GET INVITED TO DINNER AT JOAN NATHAN’S? I’d love to be her little guinea pig tasting some of her recipes.

  • VEGETABLE OIL!!! This recipe for shakshukah calls for VEGETABLE OIL????!!??!

    Look, I am sure Joan Nathan is a very nice lady. And I am sure she cooks really, really well. However, for truly good shakshuka, you need to use olive oil. And don’t bother with that sketchy yuppie extra virgin olive oil either. First of all, you don’t get any of the flavor if you cook it so don’t bother. Also your fancy Italian olive oil was in all likelihood only pressed in Italy and made with lower grade Spanish olives – Italy doesn’t produce enough olive oil to meet domestic consumption. They sure as hell won’t waste the good stuff on you.

    Anyhow, use olive oil, not vegetable oil and you use enough that the sauce has to shine.

    And then you need roasted hot peppers. Who the hell makes shakshouka without hot peppers? Or even bell peppers… but you gotta have the peppers. And onions? No way.

    This looks like someone saw shakshouka and tried to guess how to make it. This is nothing more than eggs and crappy tomatoe sauce. When I have a chance, I’ll give you Brachah’s authentic shakshouka recipe. If you still want to make this recipe, save yourself the time and just get some hunts tomatoe sauce and pour it on a boiled egg. The result will be the same.

  • it sure is. as soon as i can get my god damned door replaced i’ll see about your real shakshuka recipe

  • this is an egyptian traditional recipe for breakfast people our ancestors used to cook this shakshuka. its not from Israel

  • Egypt: Who said it was from Israel? It’s North African and Egypt is in North Africa. As is morocco which is where my family is from and where they first ate Shakshuka. Relax man.

  • I am also Sephardic, but I don’t like garlic.
    A Lebanese friend at work said that they should take away my Middle Eastern “”citizenship” for that.
    Seriously, shakshuka sounds good, but can I substitute anything for the garlic?

  • Here’s the rcipee you have all been looking for – it comes originally from Israel and has been given to me by my X-brother-in-law, Baruch. This recipee is to die for – and is being cooked by Monique in Sydney, Australia nad whoever else wants to try it out!!

  • Oops, for got to pop it on….

    Ingredients – serves 3

    Olive oil x 2 tbs
    1 tsp each of cumin and coriander seeds
    1 brown onion, roughly chopped
    2 minced garlic cloves
    Pinch of Cayenne pepper and a pinch of chilli flakes
    1 tbs tomato paste
    1/2 red and 1/2 green capsicum, seeded and cut into strips
    4 x large tomatoes, skinned and chopped into large chucks or
    1x 410 gm can of chopped tomatoes
    Sea salt for seasoning
    6 x free range or organic eggs
    8 x slices Kosher salami, thinly sliced
    2 thick slices toasted Brioche
    A few sprigs of chopped parsley and fresh coriander to garnish


    In a large heavy-based frypan, toast the cumin and coriander seeds until fragrant, about 3 minutes, shaking pan at regular intervals. Place the toasted seeds in a pestle and mortar and grind to a fine powder. Heat a tablespoon of oil in the frypan. Cook onions for 2 minutes on a medium heat, add garlic, spices and capsicum and cook for a further 4 minutes. Add tomatoes, tomato paste and salt. Turn heat down and let the mixture stew for approximately 3-4 minutes; Add salami to warm through for further 2-3 minutes, stirring gently with wooden spoon until well cooked. Make a well in 4 places in the mixture. Break eggs, one at a time in to a separate bowl. Carefully pop eggs into the pockets of Shakshouka. Cover pan with lid, turn heat down low and allow eggs to steam cook. Approximately 4-5 minutes. Check regularly if you wish, to make sure the mixture doesn’t stick to the pan. Garnish with the parsley and coriander. Serve Shakshouka on toasted Brioche.

  • PS: Omit the salami for true Shakshouka!! I’ve added it for the purposes of writing this recipee in a book.