🌍 What Is the Origin of the Shakshouka Recipe?

The shakshouka recipe originated in North Africa , specifically Tunisia and Libya, during the 19th century. Its name comes from Arabic, meaning “a mixture,” referencing the blend of tomatoes, peppers, spices, and eggs. Over time, it traveled to the Middle East and became a beloved staple, especially in Israeli cuisine thanks to Jewish immigrants from North Africa. Today, the shakshouka recipe is enjoyed globally—from cafes in Tel Aviv to brunch spots in New York City—celebrated for its simplicity and robust flavors.

🍳 What Does Shakshouka Taste Like?

The classic shakshouka recipe has a bold, tangy, and slightly sweet flavor thanks to stewed tomatoes and peppers , enhanced by cumin, paprika, and optional chili. Poached eggs add richness and creaminess, especially when the yolks are left runny. The dish is often topped with fresh herbs and sometimes feta cheese for a salty finish. Each bite balances earthy spices , fresh vegetables , and the silky texture of eggs , making this shakshouka recipe a satisfying experience any time of day.

🥄 Can You Meal Prep a Shakshouka Recipe?

Yes, you can prep the sauce of your shakshouka recipe in advance and store it in the fridge for up to 3 days . When ready to eat, simply reheat the sauce in a skillet, make wells, and crack in fresh eggs. This allows you to enjoy a freshly poached brunch without starting from scratch.

🥖 What Is the Best Bread to Serve with a Shakshouka Recipe?

The best bread for a shakshouka recipe is one that’s sturdy enough to scoop up the rich tomato sauce and poached eggs without falling apart. Crusty sourdough , pita bread , or challah are top choices. They absorb the sauce beautifully and add texture to each bite. For a heartier twist, try it with toasted flatbread or a rustic country loaf . Bread not only complements the flavors in the shakshouka recipe , but also turns it into a more filling and satisfying meal.

9 Irresistible Reasons This Shakshouka Recipe Will Become Your Go-To Brunch Staple

Description

This authentic shakshouka recipe is a rich, one-pan dish of poached eggs in spicy tomato sauce—perfect for breakfast, brunch, or dinner.

Ingredients

Scale

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp sweet paprika
1/4 tsp chili powder (optional)
1 can (28 oz) whole peeled tomatoes
Salt and pepper to taste
6 large eggs
1/4 cup chopped fresh parsley or cilantro
Crumbled feta (optional)

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Instructions

Sauté the Base
Heat olive oil in a skillet over medium heat.
Add onion and bell pepper, cook until soft (about 5–7 minutes).
Stir in garlic and spices; cook for 1 minute.
Add Tomatoes
Pour in canned tomatoes with juice.
Break tomatoes with a spoon and simmer for 10 minutes.
Make Egg Wells
Create 6 small wells in the sauce.
Crack eggs one at a time into each well.
Cover and Cook
Cover the skillet and simmer until egg whites are set but yolks are runny (about 5–7 minutes).
Garnish & Serve
Sprinkle with parsley or cilantro and feta if desired.
Serve hot with crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: One-pan stovetop
Cuisine: North African / Middle Eastern