Before you cook
Background Recipe story & origin
Shakshuka represents the culinary crossroads of North Africa and the Middle East—simple, communal, eaten directly from the pan with crusty bread. Shakshuka's exact origins are disputed among Tunisia, Libya, Morocco, Israel, and Yemen—all claiming it as their own. The name comes from Berber or Arabic, meaning 'mixture' or 'shaken.' The dish likely originated in Ottoman North Africa, spreading through the Middle East via trade and migration. Tunisian Jews brought it to Israel, where it became a national breakfast staple after the 1950s immigration waves. The base is tomatoes cooked with peppers, onions, garlic, and spices (cumin, paprika, sometimes harissa), with eggs poached directly in the sauce. Yemenite versions add zhug (green chili paste); Libyan versions include preserved lemons. The dish gained international popularity through Israeli restaurants and food media in the 2010s.
Before you start Equipment you'll need
- large skillet with lid — Provides large flat surface with lid for cooking shakshuka sauce and poaching eggs
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
-
Build the sauce
Heat olive oil in large skillet over medium heat (325-350°F surface). Add onion and bell peppers, co...
-
Add the tomatoes and simmer
Pour in crushed tomatoes and salt. Simmer 10 minutes until slightly thickened.
-
Poach the eggs
Make 6 wells in the sauce with a spoon. Crack an egg into each well. Cover skillet and cook 5-8 minu...
Prep Get set first
About 10 min of prep
- Prepare large skillet with lid
This recipe takes about 25 minutes total.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Build the sauce
Heat olive oil in large skillet over medium heat (325-350°F surface). Add onion and bell peppers, cook 8 minutes until softened. Add garlic, cumin, paprika, and cayenne. Stir 1 minute until fragrant.
-
Add the tomatoes and simmer
Pour in crushed tomatoes and salt. Simmer 10 minutes until slightly thickened.
-
Poach the eggs
Make 6 wells in the sauce with a spoon. Crack an egg into each well. Cover skillet and cook 5-8 minutes until whites are set but yolks remain runny.
-
Serve with bread
Remove from heat. Top with crumbled feta and fresh cilantro. Serve immediately from the pan with crusty bread for dipping.