There’s something magical about shakshouka. This North African dish of poached eggs simmered in a spicy, flavorful tomato and pepper sauce has quickly become one of our favorite meals. It’s warm, it’s hearty, and it’s packed with bold flavors that wake up your taste buds. Whether it’s for breakfast, brunch, or even dinner, shakshouka is a comforting and filling meal that’s as easy to make as it is delicious!

We first stumbled across shakshouka while exploring Moroccan cuisine, and it’s safe to say it was love at first bite. The way the eggs soak up the rich, spiced tomato sauce is just perfect. Every time we make it, the aroma fills our kitchen with a warm, savory smell that brings us right back to those North African flavors.

A Bit of Shakshouka History 🌍🍳

Shakshouka has its roots in North Africa, where it’s been enjoyed for generations as a simple yet satisfying meal. The dish is popular in Morocco, Tunisia, and Israel, where families often gather around a large pan of shakshouka and scoop it up with bread. The name itself roughly translates to “a mixture” or “all mixed up,” which is exactly what shakshouka feels like – a perfect blend of eggs, tomatoes, peppers, and spices.

What makes this dish so special is its versatility. Some recipes call for a touch of cumin and paprika, while others bring in harissa (a North African chili paste) for extra heat. And while we’re keeping it vegetarian here, shakshouka can be made with a variety of ingredients – from different spices to even adding crumbled feta on top!

Why We Love Making Shakshouka

One of the best parts about shakshouka is that it’s a one-pan wonder! This means fewer dishes and less cleanup – which, let’s be honest, is always a bonus. Plus, shakshouka is as healthy as it is satisfying. With its rich tomato base and loads of vegetables, it’s packed with vitamins and nutrients, and the eggs provide a great source of protein to keep us feeling full.

We especially love how shakshouka brings a little taste of North Africa to our table. Cooking it feels like a mini travel adventure – and who doesn’t love a good culinary escape? It’s amazing how food can transport us, even if we’re just cooking from home.

🔥 Spice It Up!

If you’re a fan of heat, try adding a spoonful of harissa to your shakshouka. Harissa is a North African chili paste that’s smoky, spicy, and gives shakshouka an extra kick. Adjust to taste – a little goes a long way!

Shakshouka: A Perfect Dish for Sharing

Shakshouka is a dish that’s meant to be shared. In North African culture, it’s often served straight from the pan, with everyone tearing pieces of bread and dipping it right into the sauce. There’s something so comforting about this communal way of eating – it’s warm, inviting, and brings everyone together around the table. For us, it’s a reminder that food is more than just nourishment; it’s an experience to be shared and enjoyed.

And when we say this dish is perfect for any meal, we mean it! While shakshouka is commonly served for breakfast in many parts of the world, it makes for a fantastic brunch, lunch, or even a cozy dinner. Paired with a warm, crusty bread to scoop up every bit of sauce, it’s a simple meal that feels like a special occasion.

🥖 Serve It Up!

Shakshouka is best served with crusty bread – perfect for dipping! If you want a heartier meal, try pairing it with rice or couscous. And for a classic North African touch, serve it with a side of olives or a fresh green salad.

Why Shakshouka is a Must-Try Recipe

In the end, shakshouka is one of those recipes that’s more than just food – it’s a slice of North African tradition, brought to life with just a few simple ingredients. Each time we make it, we’re reminded of the incredible flavors and spices that make North African cuisine so unique. It’s a dish that’s rich in flavor, simple to prepare, and full of vibrant colors that make it just as beautiful as it is delicious.

Whether you’re trying shakshouka for the first time or it’s already a favorite, we hope this recipe brings a little North African warmth and flavor into your kitchen. It’s become a beloved tradition for us, and we think it’ll be the same for you. So grab a pan, crack some eggs, and enjoy a meal that’s as soulful as it is satisfying!

Savor the bold and hearty flavors of Shakshouka, a delicious dish originating from North Africa, particularly Tunisia. This aromatic blend features poached eggs nestled in a spicy tomato and pepper sauce, offering a perfect balance of warmth and spice. Ideal for breakfast, brunch, or any meal of the day, Shakshouka is a flavorful and satisfying dish that brings a taste of the Mediterranean to your table.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Brunch

Cuisine North Africa

Servings 2

Calories 300 kcal

Ingredients

2 tbsp olive oil
1 large onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
3 garlic cloves minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cayenne pepper optional, for extra spice
1 can 400g diced tomatoes
2 tbsp tomato paste
1 tsp sugar
Salt and pepper to taste
4-6 large eggs
Fresh cilantro or parsley chopped (for garnish)
Crumbled feta cheese optional, for garnish
Crusty bread or pita for serving

Instructions

Prepare the Base: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the chopped red and green bell peppers and cook for another 5-7 minutes, until they begin to soften.
Season the Vegetables: Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add Tomatoes: Pour in the diced tomatoes and tomato paste. Stir well to combine. Add the sugar to balance the acidity, and season with salt and pepper to taste.
Let the mixture simmer for about 10-15 minutes, until it thickens slightly and the flavors meld together.
Poach the Eggs: Make small wells in the sauce and gently crack the eggs into each well. Cover the pan and cook on low heat for 5-8 minutes, or until the eggs are done to your liking. The whites should be set, and the yolks can be runny or firm based on your preference.
Garnish and Serve: Once the eggs are cooked, remove the pan from heat. Garnish with chopped fresh cilantro or parsley and crumbled feta cheese, if using.
Serve immediately with crusty bread or pita for dipping into the rich sauce.