Shakshukah is a hearty, wholesome Israeli dish made with lots of love. Being that Shakshukah is Pesach friendly, you can rely on this light, nutritious comfort food during the long week of matzah consumption.

This year, with lots of days of Chol Hamoed, you’ll be happy to offer variety for lunch/brunch. Chag Sameach!

1 tablespoon olive oil

1/2 medium Spanish or Vidalia onion, small diced

1 clove garlic, minced

1 medium green or red bell pepper, medium diced

1 small Jalapeño pepper, small dice, optional

1 28 oz. can diced tomatoes

2 tablespoons tomato paste

1 teaspoon chili powder (mild)

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper (adjust to heat preference)

Pinch of sugar, to taste, optional

Kosher salt and pepper, to taste

5-6 eggs

1/2 tablespoon fresh chopped parsley or cilantro, garnish



Heat a deep, large skillet or sauté pan on medium-high heat. Add olive oil to hot pan. Add onions, and sauté for a couple minutes, until the onions begin to soften. Add garlic and continue to sauté until mixture is fragrant. Add peppers and sauté for 5-7 minutes over medium heat until softened.

Add tomatoes and tomato paste to pan; stir until blended. Add spices and sugar. Stir well, and allow mixture to simmer over medium-high heat for 5-7 minutes, until it starts to reduce. Taste and adjust seasoning accordingly. Add salt and pepper to taste.


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