Shakshuka
Eggs gently poached in a spicy, bubbling sauce of tomatoes, peppers and onions, scented with cumin and paprika. It is served straight from the pan with crusty bread for dipping.
Shakshuka by Calliopejen1: Calliopejen1, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Shakshuka is a staple breakfast and brunch across North Africa, especially Tunisia and Libya, and it is now beloved throughout the Middle East and beyond. The name is commonly said to mean a mixture, which suits the colorful sauce.
Explore the cuisine of Tunisia, Libya.
Make Shakshuka at home
Ingredients
- 3 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili flakes or harissa
- One 28-oz can crushed tomatoes
- 1/2 tsp salt
- 5 or 6 eggs
- Chopped parsley or cilantro
- Crumbled feta (optional)
How it's made
- Heat the oil in a wide skillet and cook the onion and pepper over medium heat for 8 minutes until soft.
- Add the garlic and spices and cook for 1 minute until fragrant.
- Pour in the tomatoes and salt and simmer for 12 to 15 minutes until thick.
- Make small wells in the sauce with a spoon.
- Crack an egg into each well.
- Cover and cook on low heat for 5 to 8 minutes until the whites are set but the yolks are still soft.
- Sprinkle with herbs and feta and serve in the pan with bread.
Variations
- Green shakshuka: Uses spinach, zucchini and herbs instead of tomato.
- Tunisian chakchouka: Spicy with harissa and sometimes merguez.
- Shakshuka with cheese: Topped with melting cheese.
Cook’s tip: Simmer the sauce until it is thick before adding the eggs, otherwise the eggs will sink and cook unevenly.
Also on the menu in
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Shakshuka by Calliopejen1: Calliopejen1, CC BY-SA 3.0 (Wikimedia Commons)