Shakshouka-Traditional Recipe

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  1. Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft-do not burn. Add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
  2. Add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above,lower heat.
  3. Make an indentation in vegetables and carefully add an egg to each one. Cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
  4. If you prefer the eggs “scrambled” you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. Sprinkle freshly chopped parsley when serving.
  5. Serve with fresh salad and crisp bread, or a Pitta.
  6. Bon appetite (in Hebrew we say “Bette avvon”).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 204.97 Kcal (858 kJ)
Calories from fat 124.16 Kcal
% Daily Value*
Total Fat 13.8g 21%
Cholesterol 163.68mg 55%
Sodium 475.24mg 20%
Potassium 570.24mg 12%
Total Carbs 13.88g 5%
Sugars 7.06g 28%
Dietary Fiber 3.15g 13%
Protein 8.16g 16%
Vitamin C 62.9mg 105%
Iron 2.2mg 12%
Calcium 62.8mg 6%
Amount Per 100 g
Calories 87.87 Kcal (368 kJ)
Calories from fat 53.23 Kcal
% Daily Value*
Total Fat 5.91g 21%
Cholesterol 70.17mg 55%
Sodium 203.74mg 20%
Potassium 244.47mg 12%
Total Carbs 5.95g 5%
Sugars 3.03g 28%
Dietary Fiber 1.35g 13%
Protein 3.5g 16%
Vitamin C 27mg 105%
Iron 0.9mg 12%
Calcium 26.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 6

Good Points

  • saturated fat free

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