First of all, let’s say that shakshuka is a traditional Jewish egg dish, although North Africa is considered its homeland. According to the classic recipe, eggs should not be fried in a pan, but stewed with vegetables and spices.

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After all, there are many variations of recipes. And we also have a slightly modified way of cooking. The nutritionist Natalya Makienko told about him. We will add that this dish is ideal because it is suitable for any meal. Nimes You can have a hearty breakfast, lunch and even dinner. So you can start cooking when it suits you.

Alternative recipe for scrambled eggs shakshuka


  • Eggs – 2 pieces;
  • Onion – 0.5 heads;
  • Tomatoes – 3 pieces of medium size;
  • Tomato paste – 3 tablespoons;
  • Zira – 0.5 teaspoon;
  • Salt, pepper and herbs – to your taste;
  • Oil for frying.

Cooking method:

  1. Cut the onion into small cubes and send to fry in a pan.
  2. In the meantime, remove the skin from the tomatoes and also cut into cubes. Add them to the onion and fry for another 2-3 minutes.
  3. Then add tomato paste, spices, salt and simmer for another 10 minutes.
  4. Boil the poached eggs separately and lay them on the prepared vegetable base.

Enjoy your meal!

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Shakshuka recipe Natalie Makienko / Photo instagram

Text of the publication by Natalia Makienko:

New recipe. I want to share a recipe for shakshuka – a dish of eggs. I learned about it in Israel and have been cooking ever since, but in my own version. Shakshuka is suitable for both a hearty breakfast and dinner (only without bread).

For 1 serving you will need:

Eggs – 2 pcs
Onion – ½ head
Tomatoes – 3 pieces of medium size
Tomato paste – 3 tbsp. l.
Zira – ½ tsp
Refined olive oil (because it can be heated) or ghee – ½ tbsp. l.
Pink salt and herbs to taste


We scald the tomatoes and remove the skin, cut them into pieces.
Finely chop the onion and fry in a greased pan, add the tomatoes there. Fry for another 2-3 minutes.
Add tomato paste, spices, salt and simmer for about 10 minutes.

Following are two options:
Eggs can be boiled separately and put on top of the stewed tomato-onion base (poached eggs).
Or you can break the eggs and separate the whites from the yolks. Pour the proteins into the vegetable mixture and mix. Then we make a deepening in the vegetable mixture with a spoon and pour the yolks into it. Simmer until the protein is ready – at least 3-4 minutes.