Shakshuka is one of the most beloved dishes of the Middle East and North Africa, now famous worldwide as Israel’s unofficial national breakfast. Eggs are gently poached in a rich, spicy tomato and pepper sauce seasoned with cumin, paprika, and chili, then finished with fresh herbs. It’s comforting, vibrant, and endlessly adaptable — perfect for breakfast, brunch, lunch, or even dinner.

Origins and Cultural Significance While its exact origins are debated (Tunisia, Yemen, Morocco, and Libya all claim roots), shakshuka became a staple in Israeli cuisine through North African Jewish immigrants in the mid-20th century. Today it symbolizes relaxed, flavorful home cooking across the region.

Ingredients (serves 4–6)

• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ⅛–¼ tsp cayenne or chili flakes (adjust to taste)
• 800 g (28 oz) canned whole peeled tomatoes (or fresh chopped)
• ¾ tsp salt (or to taste)
• ¼ tsp black pepper
• 5–6 large eggs
• ½ cup feta cheese, crumbled (optional)
• Fresh cilantro and/or parsley, chopped
• Crusty bread or pita for serving

Step-by-Step Instructions

1. Heat olive oil in a large, deep skillet over medium heat.
2. Add onion and bell pepper; cook 5–7 minutes until soft.
3. Add garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
4. Pour in tomatoes (crush whole ones with spoon); season with salt & pepper.
5. Simmer 10–15 minutes until sauce thickens slightly.
6. Make small wells in sauce; crack eggs into wells.
7. Cover and cook 5–8 minutes until whites are set but yolks still runny (or longer if preferred).
8. Sprinkle with feta (if using) and fresh herbs.
9. Serve directly from pan with plenty of bread.

Tips for Best Results

• Use good-quality canned tomatoes (San Marzano style) for richest flavor.
• Simmer sauce longer for deeper taste — it can be prepared ahead.
• For extra richness, add a spoonful of harissa or tomato paste.
• Don’t stir after adding eggs to keep them neat.

Popular Variations

• Green shakshuka (with spinach, herbs, and green peppers)
• Shakshuka with merguez sausage or chorizo
• Vegan version with tofu or chickpeas instead of eggs
• Spicy arrabbiata-style with extra chili

Nutritional Note ~280 kcal per serving (without feta) – high in protein, lycopene, and vitamins A & C.

Beautiful Shakshuka Inspiration Here are some mouthwatering examples of perfectly executed shakshuka: