Shakshouka or Shakshuka

Shakshouka or Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian, Algerian and Moroccan origin, with Maghrebi Jewish influence indicated by the lack of meat ingredients in the present form of the dish and is now popular among many ethnic groups of the Middle East and the Maghreb. Shakshouka is a staple of Tunisian, Algerian, Moroccan, cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.

According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal. It has been said to challenge hummus and falafel as a national favourite, especially in the winter. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste. Some versions include salty cheeses but traditional recipes are very basic, consisting merely of crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs. [Source: Wiki]

It is a Sunday today. And the breakfast has to be something special or different. I was thinking of making Shakshouka for a long time, but don’t know why I was not making it! Couple of days before I saw a post of this in one of FB food group, and decided that I’ll definitely make on Sunday breakfast! It is very easy to make and tasty. I served it with Garlic bread but you can serve it with any bread you like. Here is my version of Shakshouka or Shakshuka……

  • Servings: 3-serving
  • Difficulty: easy
  • Print


  • Cuisine: moroccan
  • Course: breakfast
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins


3 nos Egg
2 tsps Olive Oil
½ (Medium – chopped) Onion
¼ cup Spring Onion – (Optional)
Clove – 1 Garlic (Minced)
½ (Chopped) Capsicum
1 (Big – roughly chopped) Tomato
4 Tbsps Tomato Puree
¼ tsp Chili Powder
¼ tsp Sweet Paprika
¼ tsp Cumin Powder
1 pinch Sugar
to taste Salt and pepper
Copped Coriander – For garnish


  1. Heat a thick bottomed pan. Drizzle olive oil in the pan.
  2. Add chopped onion, sauté till translucent.
  3. Add garlic and spring onion. Sauté for a few minutes.
  4. Next add chopped tomatoes. Continue to sauté till mixture is fragrant.
  5. Add chopped capsicum and salt, sauté for 3-4 minutes over medium until softened.
  6. Add tomato paste and sugar and chilli powder. Mix very well.
  7. Make a well in the sauce and crack the eggs, one at a time, directly over the tomato mixture.
  8. Make sure to space them evenly over the sauce. Cover the pan. The eggs will cooked in the tomato sauce with the lid on.
  9. Allow to simmer for 2-3 minutes. I like my Shakshuka a little dry. If you like a little runny gravy then add more tomato puree.
  10. Remove the cover. Sprinkle some black pepper.
  11. Garnish with the chopped coriander and serve Shakshuka with bread or buns of your choice.


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