Palestinian Shakshuka Recipe: A Flavorful Journey Through Traditional Palestinian Cuisine
Palestinian Shakshuka is a rich, comforting dish featuring poached eggs in a spiced tomato and pepper sauce, infused with traditional Palestinian flavors. Unlike other shakshuka variations, this recipe highlights fresh tomatoes, olive oil, and warming spices such as cumin and paprika. Simple yet deeply flavorful, it’s a beloved dish often shared among family and friends. Serve it with warm pita or fresh bread for the perfect meal at any time of the day.
Equipment
- Large Skillet or Frying Pan
- Cutting board
- Knife
- Wooden Spoon
- Lid for Skillet
Ingredients
Amount Unit Name Notes
- 2 tbsp Olive oil Extra virgin for authentic flavor
- 1 medium Onion Finely chopped
- 3 cloves Garlic Minced
- 1 medium Green pepper Diced
- 4 large Tomatoes Fresh and ripe diced (or use 2 cups canned)
- ½ tsp Cumin Warm earthy spice
- ½ tsp Paprika Adds smokiness
- ½ tsp Salt Adjust to taste
- ¼ tsp Black pepper Freshly ground
- 4 large Eggs Poached in the sauce
- ¼ cup Fresh parsley Chopped for garnish
- ¼ cup Feta cheese Optional for extra creaminess
- 4 slices Pita bread For serving
Instructions
Step 1: Prepare the Ingredients
- Chop the tomatoes, onion, garlic, and green pepper into small, even pieces.
- Gather all your spices and set them aside for easy access.
Step 2: Cook the Sauce
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onions and garlic, sautéing until softened and fragrant (about 3 minutes).
- Stir in the diced green pepper and cook for another 5 minutes until tender.
- Add the tomatoes, followed by the cumin, paprika, salt, and black pepper.
- Stir well and let the sauce simmer uncovered for 10–15 minutes, allowing it to thicken.
Step 3: Add the Eggs
- Make small wells in the sauce using a spoon.
- Gently crack an egg into each well, ensuring the yolks remain intact.
- Cover the skillet with a lid and cook for 5–7 minutes, until the egg whites set but yolks stay runny.
Step 4: Garnish and Serve
- Remove from heat and sprinkle with fresh parsley and feta cheese (if using).
- Serve immediately with warm pita or crusty bread.
Nutrition Per Serving (Approximate)
- Nutrient Amount
- Calories 240 kcal
- Protein 10g
- Carbohydrates 18g
- Fat 14g
- Fiber 4g
Recipe Notes
- For a spicier version, add chili flakes or finely diced red chilies.
- For a heartier dish, add cooked chickpeas or ground lamb.
- If the sauce is too thin, simmer uncovered for a few more minutes.
- For a vegan version, replace eggs with tofu or chickpeas.
FAQs
- What is the difference between Palestinian Shakshuka and other versions?
- Palestinian shakshuka focuses on fresh tomatoes, green peppers, and Palestinian olive oil, whereas some other variations (like North African or Turkish) include different spices or ingredients.
- Can I make Palestinian shakshuka in advance?
- Yes! You can prepare the tomato sauce ahead of time and refrigerate it for up to 3 days. When ready to serve, reheat the sauce and poach the eggs fresh.
- What is the best bread to serve with shakshuka?
- Traditional pita bread, taboon bread, or crusty sourdough pairs perfectly to soak up the flavorful sauce.
- Can I freeze Palestinian shakshuka?
- The sauce freezes well, but eggs do not. To freeze, prepare the sauce without eggs and store it in an airtight container for up to 3 months. When ready to eat, reheat the sauce and add fresh eggs.
- Is Palestinian shakshuka vegetarian?
- Yes, the traditional recipe is vegetarian. However, you can add meat (ground lamb or sausage) or chickpeas to make it heartier.