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Israeli Shakshuka

The flavours of the exotic land of Israel are alive and well in this simple, delicious and easy to make Shakshuka, which can be served for brunch, lunch or dinner. It’s a yummy blend of tomatoes, garlic, Jida’s Smokin’ Red Blend and gently poached eggs. Healthy, tasty, filling and very quick to make, this Israeli Shakshuka is one recipe I guarantee you’ll make time and time again.

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Prep Time:

15 min

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Cook Time:

20 min

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  • 6-8 eggs

  • 4 tomatoes, peeled and chopped (see instruction below)

  • 5 tablespoons extra virgin olive oil

  • 4 garlic cloves thinly sliced

  • 1 green chilli (optional)

  • 5 tablespoons (100g / 3.5oz) tomato puree

  • 3 teaspoons of Jida’s "Smokin’ Red Blend"

  • 1/3 teaspoon sugar

  • ½ cup water

  • Pinch of salt

  • 2 tablespoons coriander, chopped (optional)

  • 100g / 3.5oz feta cheese, crumbled

Smokin' Red Blend | Shakshuka Seasoning

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    Step 1

    Bring a large pot of water to a boil. Make an X with a knife on the bottom of each tomato and then soak for about 3 minutes in the boiling water.

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    Step 2

    Remove the tomatoes and let them cool off. Then chop the peeled tomatoes into chunks.

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    Step 3

    Heat the olive oil in a large frying pan and then sauté the garlic and green chilli for about 2 minutes. Add 3 teaspoons of "Smokin’ Red Blend".

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    Step 4

    Stir in the chopped tomatoes, tomato puree, salt, sugar and water. Cook for about 12 minutes, stirring occasionally, until thick and bubbly.

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    Step 5

    Form 6-8 holes in the sauce and carefully break an egg into each hole.

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    Step 6

    Reduce the heat to low and put a lid on. Cook for about 6-8 minutes or until the egg whites are set and yolks still runny.

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    Step 7

    Sprinkle it with coriander and crumbled feta cheese.

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Jida’s Tip

We recommend serving with tahini sauce and crusty bread or Challah bread. Enjoy.