Shakshuka is a vibrant and comforting dish of eggs poached in a fragrant tomato and pepper sauce. Rich in flavor and beautifully spiced, it is warming yet surprisingly light, making it perfect for breakfast, brunch, or dinner. With its simmering skillet of bubbling tomatoes, earthy spices, and fresh herbs, Shakshuka brings an inviting and communal atmosphere to the table, encouraging everyone to share from the same pan with warm bread for dipping.
Ingredients 🛒
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 to 2 pinches chili flakes (optional, for heat)
- 1 can (400 g) chopped tomatoes or 4 to 5 fresh ripe tomatoes, diced
- Salt and freshly ground black pepper, to taste
- 4 to 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional, for extra richness)
Preparation 👩🍳
- In a large skillet, heat olive oil over medium heat.
- Add onion and red pepper, sauté until softened and lightly golden.
- Stir in garlic, cumin, smoked paprika, and coriander, cooking for about 1 minute to release the aromas.
- Add the tomatoes and chili flakes if using. Season with salt and pepper, then let the sauce simmer for 10 to 15 minutes until it thickens slightly.
- With a spoon, create small wells in the sauce and crack the eggs into them.
- Cover the skillet and cook gently until the egg whites are set but the yolks remain runny, about 5 to 7 minutes.
- Remove from heat, garnish with fresh parsley or cilantro, and sprinkle with optional feta cheese.
Serving Suggestions 🍽️
- Serve hot, directly from the skillet, with warm pita bread, crusty baguette, or flatbread to scoop up the rich sauce.
- Pair with a side of fresh salad or pickled vegetables for a lighter contrast.
- Enjoy as a hearty breakfast, a leisurely brunch, or a satisfying dinner.
- Complement with a glass of mint tea or strong black coffee for a traditional touch.
The Roots of Shakshuka 🌍
Shakshuka has deep roots in North African cuisine, particularly in Tunisia and Libya, where it originated as a humble dish made from readily available ingredients. Its name comes from the Arabic word meaning “a mixture,” reflecting the medley of vegetables and spices that define it. The dish later spread across the Middle East and became especially beloved in Israel, where it was embraced by Jewish communities of North African origin. Today, Shakshuka is considered a culinary symbol of shared tradition and hospitality, balancing simplicity with bold, comforting flavors that transcend borders.
Image by Joe Mahoney.