Even if this Israeli breakfast dish weren’t so incredibly delicious, we’d love it for the name alone! Shock-SHOOKA. Serve it with crusty bread or whole-grain toast and a green salad.

Hands-on time:
25 minutes
Total time:
55 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Large skillet with lid
Measuring cup
Measuring spoons


2 tablespoons olive oil
2 yellow onions, peeled and sliced
2 red, orange, or yellow bell peppers, cored and diced
1 jalapeño pepper,* cored and chopped, or a pinch of red pepper flakes (if you like spicy) (* Cutting the jalapeño pepper is a good job for an adult. Wear gloves and/or be very careful not to touch your eyes before you wash your hands with soap and water.)
2 bay leaves
1⁄2 teaspoon dried thyme
1⁄4 teaspoon ground cumin
2 (15-ounce) cans diced tomatoes, including the liquid
2 cups water
8 eggs


  1. Put the pot on the stove and turn the heat to medium. When the pot is hot, add the oil. Add the onions, peppers, bay leaves, thyme, and cumin and cook until the vegetables are browning and starting to get tender, about 15 minutes.
  2. Add the diced tomatoes and water and bring to a boil.
  3. Turn the heat down to low and cook until the mixture is saucy and comes together, about 30 minutes. Use the fork to remove the bay leaves and throw them away. Use the tablespoon to make 4 to 6 little wells in the sauce, so you know where to put the eggs.
  4. Crack an egg into the mug, and gently slide it into one of the wells in the tomato sauce. Repeat with the remaining eggs.
  5. Cover the pot and gently cook the eggs in the sauce until they are cooked to the doneness you like, 5 to 10 minutes (you will have to lift the lid carefully and peek). Serve right away.

Or else
Skip the eggs, and serve the spicy tomato sauce with polenta or rice, or on top of swordfish, salmon, steak, or chicken.