1. Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa.
Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture.”
2. Some say it’s like the Mexican breakfast dish huevos rancheros — but it’s better.
The Israeli version (largely popularized by Tunisian Jews) usually involves eggs poached in spicy tomato sauce, with optional feta on top. In Egypt, Shakshuka is cooked as more of an egg scramble, and often sold in leaky sandwiches in the streets. In Jordanian, Yemeni, Moroccan, Iraqi restaurants, and beyond, Shakshuka always comes a little different: The eggs can be firm or “luzzy”, the sauce can be thick or thin, the vegetables can vary, and the dish can be made vegetarian, dairy, or meat. (Sorry, vegans.) Any way, it’s always delicious.
4. Here’s the basics of what you do:
1. Fry up some onions and garlic with salt and pepper in a deep pan.
(Optional: Spice it up with cumin, paprika, or zaatar.)
2. Add chopped tomatoes.
(Bonus: Include some seasonal vegetables like eggplant, Zucchini, peppers, or cauliflower.)
3. Add in a can of diced tomatoes.
(Here’s where you could also add another protein like meat or fish.)
4. Heat and then simmer.
5. Crack in as many eggs as you can fit. (Poach or mix, as you like.)
6. Cover and simmer for about 15 mins.
(Cheese can be added at any point from here.)
7. Sprinkle with parsley and… Enjoy!
13. Or make it with meat.
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