Shakshuka Recipe. All Variations

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments


Shakshuka is all the rage wherever you go!

A sort of comfort food for expats and honorary Sephardis alike: See how they mop that sauce with their bread!

Nothing to Shakshuka:

Good tomatoes, runny eggs, and you are there!

You can make lots of exciting variations with your Shakshuka seasonings and ingredients.

Did you know you can make a green  shakshuka too?

Scroll down, you’ll see!

You’ll be happy to get variations on the beloved classic; you will enjoy it more often! I love that it is so versatile


  • 1/4 cup olive oil
  • 1-2 jalapeño peppers (for a mild shakshuka, substitute a red bell pepper), diced small
  • 4 large beefsteak tomatoes, or a dozen plum tomatoes, diced small
  • 2 pouches Levana Nourishments Garden Vegetable
  • Salt and Pepper to taste
  • 8 eggs


Heat the oil in a large skillet with sides. 

all ingredients except eggs, and cook covered on a gentle flame for about 20 minutes.

Make a little well in the mixture, and with the space you just made, put in one egg. Repeat with all other eggs. Cover again and cook a few more more minutes, until they are barely set.

Divide the Shakshuka among 4 plates, and be sure to use up all the sauce. Serve hot, alone or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans.


You can jazz up up your Shakshuka, as I do, in many exciting and delicious ways:

  • Play with your seasonings. Curry, Herbes de Provence, Rosemary, Thyme, Basil. Short selection please.
  • Throw in some chopped parsley, cilantro, dill, etc....
  • Throw in some capers and olives. In this case skip the salt
  • Make a green Shakshuka: throw in some chopped spinach, swiss chard or kale leaves.
  • Make a dairy Shakshuka, by adding cubed feta or shredded cheddar. In this case omit the salt.


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