When I first discovered Shakshuka while travelling in the Middle East, I was captivated by its vibrant colors and comforting aroma. This dish, whose name means “a mixture” in Arabic, has roots in North Africa—particularly Tunisia—and has become a beloved staple across the Middle East. Its journey through cultures is a testament to how simple ingredients can create something truly special.

The Heart of Shakshuka: Ingredients

Let’s talk about what makes Shakshuka so irresistible:

• Eggs: The star of the show! Eggs are gently poached in a rich tomato sauce, their creamy yolks adding a luscious texture and flavor.
• Red Onions: I love using red onions for their subtle sweetness and beautiful color. They form the aromatic base, mingling with spices to create depth.
• Tomatoes: Fresh or canned, tomatoes are essential. They simmer down into a tangy, slightly sweet sauce that cradles the eggs.
• Garlic: This is optional, I love the flavor of garlic and so I add it in my version of Shakshuka
• Cilantro: This herb adds a burst of freshness at the end. Its citrus notes balance the warmth of the spices and the richness of the eggs.

How I Make Shakshuka: Step-by-Step

1. Sauté the Aromatics: I start by heating olive oil in a wide skillet. I add sliced red onions and cook until they’re soft and fragrant.
2. Add Garlic and Spices: Next, I toss in minced garlic, cumin, paprika, and a pinch of chili flakes. The kitchen fills with a warm, spicy aroma.
3. Tomatoes Join the Party: I pour in chopped tomatoes (sometimes a mix of fresh and canned) and let them simmer until the sauce thickens.
4. Create Egg Pockets: With the back of a spoon, I make little wells in the sauce and gently crack eggs into each one.
5. Poach the Eggs: I cover the pan and let the eggs cook until the whites are set but the yolks are still runny.
6. Finish with Cilantro: Just before serving, I sprinkle chopped cilantro over the top for a fresh, herbal kick.

Why I Love Shakshuka

Shakshuka is more than just a meal—it’s a celebration of flavors and cultures. It’s perfect for breakfast, brunch, or even dinner. I love serving it straight from the pan with warm crusty bread to scoop up every last bit.

Shakshuka: A simple dish that surprises you

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Ingredients

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Servings

• 2 tbsp olive oil
• 1 large red onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ¹⁄₄ tsp chili flakes (optional)
• 1 can chopped tomatoes (400g can or 4 ripe tomatoes)
• Salt and pepper, to taste
• 4 large eggs
• ¹⁄₄ cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add red onion and sauté until soft.
2. Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
3. Add tomatoes, salt, and pepper. Simmer for 10-15 minutes until thickened.
4. Make 4 wells in the sauce and crack an egg into each. Cover and cook until eggs are just set.
5. Sprinkle with cilantro and serve with bread.

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