If you love rich, aromatic dishes that take you on a journey, then Shakshuka is the dish you need to try! Poached eggs in a warm, spicy tomato sauce with onion, garlic, and spices turn every bite into an unforgettable taste experience.
Shakshuka has roots in North Africa but became especially popular in the Middle East and Israel. It’s ideal for brunch, lunch, or even dinner, because it’s hearty, nutritious, and incredibly tasty!
WHAT MAKES SHAKSHUKA SO SPECIAL?
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Tomatoes: Full of antioxidants and natural sweetness.
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Eggs: A protein source that gives you energy.
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Spices: Cumin, paprika, and chili pepper that elevate the flavor.
The word Shakshuka means “mixture” in Arabic, perfectly describing the blending of flavors in this dish. Though it originated in North Africa, it became particularly popular in Israel through the Jewish communities of Libya and Tunisia.
Today, each country has its own version! In Turkey, there’s Menemen, while in Italy, you’ll find something similar called Uova in Purgatorio.
HOW IS THE AUTHENTIC SHAKSHUKA RECIPE MADE?
🍅 Tomato sauce – slowly cooked for a deep, rich flavor
🧄 Garlic & onion – add intensity to the dish
🌶 Spices – cumin, paprika, chili flakes for bold aroma
🥚 Eggs – gently cooked with soft yolks
🌿 Fresh parsley or cilantro – for a refreshing finish
🧀 (Optional) Feta or labneh – for an extra creamy touch
The secret is to let the eggs cook slowly in the sauce, so the yolk stays soft and blends with the rest of the ingredients.
HOW TO ENJOY AUTHENTIC SHAKSHUKA?
With crusty bread for dipping
As a brunch dish with a side of feta or yogurt
In pita or flatbread as a filling
With roasted potatoes for an even more satisfying meal
The best part? It’s ready in 20 minutes and looks absolutely stunning on the table
Authentic Shakshuka Recipe
Ingredients
- 2 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 red bell pepper (Florina pepper), finely chopped
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- ½ tsp smoked or hot paprika
- 1 tbsp harissa (spicy chili paste) or achiote or ¼ tsp chili flakes
- 1 tsp tomato paste
- 400 400 g (14 oz) chopped tomatoes
- 3 3 large eggs
- salt
- pepper
- ½ bunch fresh cilantro, finely chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, chopped red pepper, and garlic. Sauté for about 5 minutes, until the onion becomes translucent and the pepper softens slightly.
- Add the spices along with the tomato paste and cook for another minute. Then add the chopped tomatoes, season with salt and pepper, and let it simmer for 10 minutes.
- Using a large spoon, make small wells in the sauce and gently crack an egg into each one. Cook the eggs for about 5 minutes, until they reach your desired doneness. You can cover the pan with a lid to speed up the cooking process.
- Garnish with chopped cilantro before serving.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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