🇹🇷 Shakshuka

Shakshuka is eggs poached in a spiced tomato and pepper sauce, cooked in one skillet. It is a beloved breakfast across North Africa and the Middle East. The sauce is simmered until thick, then wells are made for the eggs. Serve with crusty bread.

Ingredients

• 4 Eggs
• 1 Onion
• 1 Red Pepper
• 3 cloves Garlic
• 800 g Tomatoes
• 1 tbsp Harissa
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 cup Feta
• Cilantro
• Crusty Bread

Method

1. Sauté onion and pepper 8 min.
2. Add garlic and spices. Cook 1 min.
3. Add tomatoes. Simmer 10 min.
4. Make wells and crack eggs in.
5. Cover and cook 5–8 min.
6. Top with feta and cilantro.
7. Serve with bread.

History

Shakshuka originated in North Africa — probably Tunisia, though Libya and Algeria also claim it — and spread across the Middle East in the mid-20th century. The name comes from the Arabic shakshuka, meaning "a mixture" or "shaken together." The dish became popular in Israel in the 1950s and 1960s, when Jewish immigrants from North Africa brought it with them, and it is now one of the most iconic Israeli breakfast dishes. In recent years it has become popular worldwide, and versions exist from Mexico to Australia. The basic formula — eggs poached in a spiced tomato sauce — is consistent, but the details vary widely from region to region.

The science

The success of shakshuka depends on getting the sauce right before the eggs go in. The sauce must be thick enough that the eggs sit on top of it rather than sinking in, and it must be well seasoned because the eggs themselves are bland. Simmering the sauce for at least 10 minutes allows the tomatoes to break down and the flavours to concentrate. When the eggs are added, they should be cooked gently — the lid traps steam, which cooks the tops of the eggs while the bottoms poach in the sauce. The yolks should still be runny when the dish is served, because they act as a sauce themselves when broken into the tomato mixture. And the crusty bread is not optional — it is the vehicle for getting the sauce and eggs from the pan to your mouth.

Substitutions

The base recipe is flexible. Bell peppers are traditional but you can use any colour, or add a chopped chili for heat. Harissa is the traditional spice, but a mix of smoked paprika, cumin, and a little cayenne works if you cannot find it. The feta is optional — some versions omit it entirely, and others use a different cheese like goat cheese or even a spoonful of yogurt. For a vegan version, omit the eggs and serve the sauce over white beans or chickpeas. The dish can also be made with a tomato-based sauce that includes sausage or chorizo for a meatier version.

Chef's tip

Remove from heat as soon as the whites set — the yolks should stay runny.

Drink pairing

Mint tea or Sauvignon Blanc. The fresh, slightly sweet character of mint tea is the traditional pairing in North Africa, while a crisp Sauvignon Blanc works well if you are serving the dish as a lunch or dinner.