Shakshuka is eggs poached in a spiced sauce of tomatoes, peppers, onions and spices such as cumin and paprika. It is served straight from the pan.

Origin

The dish comes from North Africa (Tunisia, Libya) and became a breakfast classic in Israel. The name roughly means "mixture" or "shaken up".

In flexitarian cooking

For flexitarians, shakshuka is the ideal one-pan meal: vegetarian, high in protein and great for using up spinach, courgette or feta.

Alternative

Vegan with tofu cubes or chickpeas instead of eggs.

Tip

Press small wells into the reduced sauce with a spoon, crack in the eggs and cook covered over low heat until the whites are set and the yolks still runny (about 6–8 minutes).

Related recipes

Shakshuka from Tel Aviv, Spinach shakshuka with mozzarella

Related terms

Poaching, Reduction, Meal Prep