Few dishes capture the essence of comfort, flavor, and culture as beautifully as Shakshuka (Eggs in Tomato Sauce). Originating from North Africa and widely popular in the Middle East, this dish has made its way to breakfast tables and brunch menus around the world. It’s hearty, flavorful, and easy to prepare — making it the perfect centerpiece for any meal, not just breakfast.
In this detailed guide, we’ll dive deep into the history, variations, preparation, and nutritional benefits of shakshuka. By the end, you’ll not only have a step-by-step recipe but also plenty of tips and inspiration to make this dish your own.
What is Shakshuka?
Shakshuka is a traditional dish featuring eggs poached in a simmering sauce of tomatoes, peppers, onions, and fragrant spices. The word “shakshuka” itself means “mixture” in Arabic, perfectly describing the way the ingredients come together in one skillet.
The beauty of shakshuka lies in its simplicity: a humble yet vibrant dish that nourishes both the body and soul. It is typically served with warm bread — pita, challah, or crusty baguette — to scoop up the delicious sauce.
A Brief History of Shakshuka
The origins of shakshuka are often debated, but most food historians agree it comes from North Africa, particularly Tunisia. Jewish immigrants brought it to Israel, where it became a staple and eventually spread globally. Today, you can find it on café menus in New York, London, and beyond.
Shakshuka’s enduring popularity comes from its adaptability. Depending on where it’s made, you may find additions like feta cheese, spinach, lamb sausage, or chickpeas. Each region adds its own twist, proving that this dish is as versatile as it is delicious.
Ingredients for Shakshuka (Eggs in Tomato Sauce)
Here’s what you’ll need to make a classic shakshuka recipe at home:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 large can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crumbled feta cheese (optional)
Optional Add-ins
- Spinach or kale for extra greens
- Chickpeas or lentils for added protein
- Spicy harissa paste for a fiery kick
- Merguez sausage or ground lamb for a heartier dish
Kitchen Tools Needed
Making shakshuka requires just a few basic tools:
- Large cast iron skillet or deep sauté pan with lid
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons
- Small bowl (for cracking eggs)
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add onions and peppers. Sauté for 5–7 minutes until softened and slightly caramelized. Add garlic and cook for 1 minute more until fragrant.
Step 2: Build the Flavor Base
Sprinkle in cumin, paprika, coriander, and cayenne. Stir for 30 seconds to toast the spices and release their aroma.
Step 3: Add Tomatoes
Pour in crushed tomatoes and tomato paste. Stir well, then season with salt and pepper. Simmer for 10–15 minutes until the sauce thickens and flavors meld.
Step 4: Make Wells and Add Eggs
Using a spoon, make small wells in the sauce. Crack eggs one at a time into each well. Cover the skillet and cook for 6–8 minutes until the egg whites are set but yolks remain runny.
Step 5: Garnish and Serve
Sprinkle with fresh parsley or cilantro. Add feta cheese if desired. Serve hot with warm bread for dipping.
Tips for the Best Shakshuka
- Use a Cast Iron Skillet – Retains heat evenly and looks rustic for serving.
- Don’t Overcook the Eggs – Runny yolks are key; they create a creamy sauce when mixed.
- Prep Ahead – Make the tomato base in advance; reheat and crack in eggs before serving.
- Experiment with Spices – Try za’atar, sumac, or chili flakes for unique flavor twists.
- Pair with Bread – Pita, challah, or sourdough are perfect for scooping.
Variations of Shakshuka
- Green Shakshuka – Swap tomatoes for spinach, kale, zucchini, and fresh herbs.
- Cheesy Shakshuka – Add mozzarella, goat cheese, or halloumi.
- Protein-Packed Shakshuka – Include chickpeas, beans, or sausage.
- Spicy Tunisian Shakshuka – Add harissa paste and hot chilies.
Serving Suggestions
- Serve shakshuka with warm flatbread or fluffy pita.
- Add a side of Israeli salad for freshness.
- Pair with labneh or Greek yogurt for creaminess.
- Enjoy it as a brunch centerpiece alongside hummus, olives, and cheese.
Nutritional Value (per serving, 1 egg with sauce)
- Calories: 210
- Protein: 10 g
- Carbs: 15 g
- Fat: 12 g
- Fiber: 3 g
- Vitamin C: 60% DV
- Iron: 15% DV
Why Shakshuka (Eggs in Tomato Sauce) is So Popular
- Healthy and balanced – Packed with protein, fiber, and vitamins.
- Budget-friendly – Uses pantry staples like eggs and canned tomatoes.
- One-pan wonder – Minimal cleanup, maximum flavor.
- Global appeal – Loved across cultures and easily adaptable.
Conclusion
If you’re looking for a dish that’s hearty, flavorful, and rooted in tradition, Shakshuka (Eggs in Tomato Sauce) is a must-try. With its rich tomato base, perfectly poached eggs, and aromatic spices, it’s no wonder this dish has become a global favorite. Whether you enjoy it for breakfast, brunch, or dinner, shakshuka will bring warmth and flavor to your table.
