People | Food | Culture

Shakshuka

ByAva
Published OnSep 14, 2024
Updated OnApr 2, 2026

Shakshuka is a popular dish across the Middle East & North Africa. Many people believe that Shakshuka comes from Tunisia. Shakshuka is an Arabic word meaning “to mix or mixture.”

The origins of Shakshuka can be traced back to the Ottaman empire. This dish is pretty popular around the world, with variations in the Medittaranean as well as parts of North Africa. At its core, this dish features poached eggs in a tomato sauce spiced predominantly with cumin and paprika.

Sweet red bell peppers, along with caramelized onions and garlic, enhance its deep and savory flavors. To enhance the dish’s flavor, consider adding a variety of ingredients. A sprinkle of sumac adds a citrusy note, while a light dusting of feta cheese can greatly enhance the overall flavor. Additionally, black or kalamata olives can add a slightly tangy flavor. Interestingly, this dish is very similar to matbucha (a type of tomato-and-pepper salad cooked on the stove that can be served on a mezze platter).

Ingredients

Tomatoes, Bell Peppers, Garlic cloves, Eggs, Cumin, Paprika Powder and Salt.

We chose a ‘jar of tomatoes’ to simplify the process and shorten the cooking time. You can also use fresh tomatoes, chopped into cubes, along with two tablespoons of tomato paste. This will increase the cooking time by 15 minutes.

Tomato paste enhances the flavor of shakshuka, and the amount you use depends on how tomatoey you’d like the dish to be. If you don’t have tomato paste on hand, you can substitute it with 1 tablespoon of Heinz tomato sauce. Keep in mind that the darker the sauce, the richer the flavor. In our recipe, we discovered that tomato paste was not essential, but the choice is yours. Garnish with a generous amount of fresh parsley to add a herbaceous flavour.

Instructions

Add cooking oil to a pan and set the temperature to medium-low. Add the garlic approximately three minutes after the onion. Add the bell pepper after five minutes of browning the onion and garlic. Then add the spices such as the Salt, Cumin, and Paprika powder.

Use an egg-shaped spatula or a round ladle to create pockets for the eggs. This will help your eggs in the poaching process. Depending on the number of eggs you are using, create space for each egg.

If you use four eggs, create four pockets of space for each egg. Crack each egg into a small bowl and gently lay it into the pocket of space without compromising the yolk or splitting it.

You can cover the pan with a lid to help the eggs poach faster. If your pan has no lid, use a piece of foil, but do not touch the hot pan’s edges with your fingers. Just place a large piece of foil on top of the pan.

It is ready to be served and enjoyed. Shakshuka is a versatile dish that can be adapted to suit your preferences. You can customize this recipe to be more robust with extra tomato paste or spicier with paprika powder. It is usually served hot with dry bread to soak up the tomato gravy. This dish is also perfect at any time of day.

What to Serve with Shakshuka?

Shakshuka can be eaten at any time of the day; it is a delicious and versatile meal. This dish is often served with fresh white toast, generously buttered, or Arabic bread. Grilled vegetables, such as zucchini and eggplant, can enhance this experience. If you want to increase the protein for this meal, consider adding some spicy sausages and a few chilies for heat. Marinated olives offer a briny contrast to the dish’s flavors. Sliced or mashed avocado adds a creamy texture.

How to Store Shakshuka?

Store in an airtight container for two days. If possible, you can make the tomato base of the sauce with the spices and bell peppers. Omit the eggs and add them on the day of the meal.