Shakshuka. What a random name, eh? But the taste totally makes up for this dish sounding kind of weird.

To me, it is a taste of home - but without having to travel half way across the world... I haven't had any in years until July of this year, when I headed to Israel to visit family and attend a friend's wedding. One of the appetizers at the wedding was a huge pan of shashuka, cooked right on the spot. It was amazing.

Fast forward a few month to this weekend. Andrew and I headed to San Juan Island for a couple of days and in a little book store in Friday harbor, the book Plenty by Yotam Ottolenghi caught my eye. Flipping through the book, I was sold when I saw a recipe for Shakshuka. The author is from Israel, so I am not surprised a dish like that made it into the book...

It is a traditional North African dish and it is extremely popular in Israel. There are many variations, but the general idea is eggs poached in a tomato sauce. Delicious simplicity, with LOTS of flavor.

The recipe below is adapted from this book, with several small changes to make it my own. Give it a go as post training fuel! If time is tight, make the sauce in advance and then all the have to do is poach the eggs.


By the way, I had some double smoked bacon with this, which is VERY non traditional... But it worked really well. So if you want to add some, go right ahead.


Prep time: 10 mins   |   Cook time: 30 mins   |   Total time: 40 mins   |   Serves: 2


  • 1 yellow pepper
  • 1 red pepper
  • 4 very ripe tomatoes
  • 1 onion
  • 1/2-1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp smoked hot paprika (more or less depending on your taste)
  • 1 tsp fresh thyme leaves
  • 1 tbsp parsley
  • 1 tbsp feta cheese, crumbled (more or less to taste)
  • Salt & pepper to taste
  • 4 eggs


  1. Cut the peppers into strips
  2. Chop the tomatoes & onion
  3. Add the olive oil to a large pan and saute the onions until translucent
  4. Add the cumin, coriander and smoked paprika
  5. mix until the spices cover the onions
  6. Add the honey, thyme and peppers to the pan and cook on medium-high for ~5 minutes
  7. Add tomatoes, tomato paste, salt & pepper and reduce heat to medium-low
  8. Cook, stirring occasionally, for ~10-12 minutes. The mixture should be thick, but if it is getting too thick, add a bit of water
  9. Once everything is cooked, make 4 little 'holes' in the sauce (If your pan isn't big enough, divide the mixture to 2 small pans)
  10. Crack an egg in each 'hole' and cover the pan with a lid
  11. Cook over low heat for 8-10 minutes or until the eggs are set
  12. Serve topped with parsley & feta cheese

Holding on to Summer...

Almond butter cookies

Almond butter cookies