Shakshuka is a popular Middle Eastern dish of poached eggs cooked in a flavorful tomato-based sauce. Originating in Tunisia, it is found today in Egypt, Libya, and Morocco. It is a simple yet delicious meal perfect for any occasion.
The traditional version of Shakshuka is made with garlic, onions, bell pepper, chili pepper, spices, and tomatoes. It is then topped with poached eggs and feta cheese to finish the dish.
It is commonly served for breakfast or brunch but can also be an entrée for dinner.
Shakshuka is traditionally served with crusty bread, topped with tahini or fresh vegetables.
North African–style Shakshuka is usually made with tomatoes and peppers and topped with spicy sausage, onions, and herbs.
To give the dish a real kick, some add fresh chili peppers to the recipe, which provide a spicy counterpoint to the sweetness of the tomato sauce.
Shakshuka is typically served with pita, crumbled feta, and olives in Israel.
In East Jerusalem, you can find Shakshuka variations with lamb, beef, and chicken.
In Morocco, it is typically made with a combination of sautéed vegetables and spices.
It is traditionally cooked in a shallow skillet and served from there.
Shakshuka is served with a dollop of creamy labneh, or yogurt cheese, in some regions for added flavor.