Shakshuka, an Israeli Dish for any meal

in Lunch & Dinner,Veggies

If you have the right ingredients, this dish, is easy to prepare and very satisfying and healthy.

Serves 4.


  • 1/2 tsp cumin seeds
  • 2 T ghee or avocado oil
  • 2 medium yellow onions, chopped
  • 3-4 peppers, (depending on how large) either all red or a mixture of red and yellow and orange, chopped
  • 1 large can (28-32oz) chopped tomatoes or 6 fresh medium tomatoes chopped (about 4 cups)
  • 1 T organic sugar (optional)
  • 2 bay leaves
  • 4 garlic cloves, chopped
  • 1/8 tsp red pepper, flakes or powder
  • 1/2 cup white wine
  • salt and pepper to taste
  • 3 T fresh chopped parsley
  • 1/2 bunch kale or Swiss chard, chopped in larger pieces
  • 8 eggs (I used 4 eggs, 2 for each of 2 small skillets and saved half the mixture for another meal)

Here’s How:

  1. Dry roast cumin seeds in large hot skillet for 2 minutes.
  2. Add fat until hot and saute onions in same skillet for 5 minutes.
  3. Add peppers and saute peppers and onions for 15-20 minutes.
  4. Add remaining ingredients except greens and eggs and simmer for 30 minutes.
  5. Divide mixture into individual small skillets, removing bay leaves and sprinkle with greens, and add 2 eggs in each skillet while mixture is still hot.
  6. Cover and cook until white is done and yolk is still soft.
  7. Serve right away with a nice salad and a crusty bread or chips.