North African Cuisine
Shakshuka
Eggs poached in a flavorful sauce of tomatoes, peppers, onions, and spices
About This Dish
Shakshuka (also spelled shakshouka) is a North African dish believed to have originated in Tunisia that has become popular throughout the Middle East and Mediterranean. The name "shakshuka" comes from Arabic, meaning "a mixture" or "shaken," referring to the way the ingredients are mixed together.
At its simplest, Shakshuka consists of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish is typically cooked in a cast iron pan and served directly from the cooking vessel, often with bread for dipping into the sauce and soft egg yolks.
While traditional Shakshuka is relatively simple, there are countless variations. Some add feta cheese, others incorporate different vegetables or greens, and some versions include spicy sausage or other meats. It's an incredibly versatile dish that can be served for breakfast, lunch, or dinner.
Ingredients
For the sauce (4 servings)
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 large green bell pepper, seeded and thinly sliced (optional)
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar (optional, to balance acidity)
For the eggs and garnish
- 6-8 large eggs
- 1/2 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Hot sauce, to taste (optional)
- Warm pita bread or crusty bread, for serving
Instructions
Prepare the sauce base
Heat olive oil in a large, deep skillet or cast iron pan over medium heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are very soft and beginning to caramelize, about 15 minutes.
Add aromatics and spices
Add the minced garlic to the pan and cook for 1-2 minutes until fragrant. Stir in the paprika, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly to toast the spices without burning them.
Add tomatoes and simmer
Pour in the crushed tomatoes with their juices. Season with salt, pepper, and sugar (if using). Stir to combine, then let the sauce simmer for about 10 minutes, until it thickens slightly. Taste and adjust seasoning as needed.
Create wells for the eggs
Using the back of a spoon, make small wells in the sauce for each egg. Crack the eggs one by one into each well. Season the eggs with a little salt and pepper.
Cook the eggs
Cover the pan and let the eggs cook for 5-8 minutes, depending on how you like your eggs. For runny yolks, cook for about 5 minutes; for more set yolks, cook for 7-8 minutes.
Add cheese (optional)
If using feta cheese, sprinkle it over the dish in the last 2 minutes of cooking, so it warms slightly but doesn't completely melt.
Garnish and serve
Remove from heat and let the shakshuka rest for 2-3 minutes. Sprinkle with chopped parsley and cilantro. Add hot sauce if desired. Serve immediately from the pan with warm bread for dipping.
Tips for Perfect Shakshuka
- 1Use a wide, heavy-bottomed skillet or cast iron pan that's large enough to hold the sauce and eggs without overcrowding.
- 2Take your time with the onions and peppers – cooking them slowly until they're very soft and slightly caramelized creates a rich, sweet base for the dish.
- 3For extra flavor, add a pinch of smoked paprika or a few threads of saffron to the sauce.
- 4Keep the yolks runny if you want the traditional experience of dipping bread into them.
- 5For a spicier version, add harissa paste or a chopped jalapeño with the garlic.
- 6Shakshuka can be customized with other additions like spinach, chickpeas, merguez sausage, or crumbled chorizo – add these before the eggs.