Israeli Shakshouka Eggs
If you have ever been to Israel or started planning a trip to Israel, you know that Israeli shakshouka eggs are among the popular foods to eat in Israel. This savory tomato-based poached egg dish is an easy way to switch things up a bit on your low carb diet, keto diet, or diabetic diet – wherever you are! While this dish may look a little intimidating to make at first, it is quite easy to make using a few simple ingredients that you likely already have sitting in your refrigerator or on the shelf in your pantry.
The Israeli shakshouka eggs are a dish of eggs poached in a tomato-based stew of tomatoes. It includes tomatoes olive oil, bell peppers, onion and garlic. The stew is then typically seasoned with a variety of different herbs that often include cumin, paprika, black pepper, cayenne pepper and nutmeg.
Eaten for breakfast, lunch or dinner, Israeli shakshouka eggs are convenient and tasty. This morning I woke up to an opened can of diced tomatoes sitting in the refrigerator, so I decided to make a small serving of the Israeli Shakshouka eggs for breakfast. The name, shakshouka, essentially means ‘all mixed up’ or ‘shaken’. So, let’s get things shaking and mix things up.
Israeli Shakshouka Eggs
Cook: 20 Mins | Serves: 2 – 3
- 3 Medium Eggs
- 1-2 tsp. Olive Oil
- 1/4 c. Diced Yellow Onions
- 1/4 c. Diced Bell Peppers
- 1 tsp. Minced Garlic
- 1-1/2 c. Canned Diced Tomatoes
- 1/8 tsp. Cumin
- 1/4 tsp. Black Pepper
- 1/4 tsp. Paprika
- Pink Himalayan Sea Salt (Optional)
- After preparing your vegetables, add the olive oil, onions, bell peppers, and garlic to a small skillet. Saute the vegetables over medium heat for about five minutes.
- Next, add the canned diced tomatoes, cumin, black pepper, and paprika while leaving the skillet over medium heat. Stir the mixture until all the herbs, spices, and sauteed vegetables are mixed together.
- Once the mixture starts to boil, reduce the heat to a lower setting and then add the eggs.
- Cover with a lid. Cook for about 20 minutes or until the eggs are the way you like to eat them.
- Serve and eat while hot.
Israeli shakshouka eggs are often eaten with a piece of bread. The bread is used to dip into the tomato-based stew. So, you can give this a try with a piece of your favorite low carb bread. I personally enjoyed eating this dish for breakfast without any low carb bread today. However, as a native Westerner, I prefer my breakfast to be a little more sweet than savory. Therefore, I may enjoy this tasty little Israeli Food dish for lunch or dinner the next time. Please like, share, and subscribe below! I hope you enjoy this savory Israeli shakshouka eggs recipe for breakfast, lunch or dinner.