Shakshuka

You’re probably familiar with shakshuka as a popular brunch menu item, but once you learn how to make this North African dish at home, I guarantee it’ll become a regular in your rotation. It’s full of flavor and couldn’t be easier to make. You can even add some spicy harissa paste for a kick. Plus, if you’ve ever had difficulty with how to poach an egg, shakshuka is one way to hack perfectly poached eggs. 

Shakshuka originated out of Tunisia, where confusingly it’s actually called ojja. However, the name shakshuka became associated with the dish as it spread and became a beloved part of cuisines across North Africa and the Middle East. Throughout the region, you’ll find differences in terms of what’s considered an essential ingredient, or the “right” way to prepare it. Whichever way it’s prepared, eating it with good, fresh bread, like crusty sourdough or pita bread, is a must. 

Interestingly, shakshuka wasn’t as common in my cultural landscape as someone with Egyptian heritage. But, since moving to Southern France and living in a predominantly North African neighborhood, I’ve had the pleasure of trying all the variations in different Algerian, Tunisian, and Moroccan restaurants and households. Now, I’ve figured out my favorite way to make it that maximizes both flavor and ease, and it’s become part of the weekly repertoire in my family. It’s so tasty that even my husband, who can’t stand eggs, loves it. 

• It’s a great meal any time of day. There are no rules about when to eat shakshuka. It’s a dish you can eat for breakfast, lunch, or dinner, and is just as good in warm weather as it is in cold weather. 
• It comes together in a single pan. From start to finish, everything cooks in one skillet in under 30 minutes. And you can even serve it in the skillet, as many do. 

• Bell peppers: While they’re not included in every shakshuka recipe, here they help give the sauce more flavor, texture, and freshness. 
• Tomatoes: Whether you use crushed tomatoes or tomato pulp, tomatoes form the base of the sauce and serve as the “poaching liquid” for the eggs.   
• Eggs: The main attraction. You can adjust the timing for slightly runny yolks or well-done but still jammy yolks. 
• Spices: Cumin and paprika give the tomato sauce complexity and depth. 
• Lemon juice: A squeeze of lemon in the sauce balances out all the umami with a subtle brightness. 
• Harissa (optional): Although it isn’t always included in shakshuka, just a spoonful of this Tunisian chile sauce will give your dish a good hit of heat and extra flavor. 

1. Prepare fresh ingredients. Dice the onion and bell pepper. Coarsely chop the garlic cloves. 
2. Build the sauce. Sauté the onion and pepper in your skillet. Throw in the tomato paste, garlic, spices, crushed tomatoes, seasonings, and lemon juice. Simmer the sauce until it thickens. 
3. Poach the eggs. Drop the eggs into your sauce and cover to cook until done to your liking. 
4. Add toppings. Crumble on some feta and garnish with fresh herbs like cilantro and parsley.  

• Fresh tomatoes: Use two or three fresh tomatoes instead of canned tomatoes to make your sauce. Dice them and cook them down in your skillet until they form a sauce-like consistency.  
• Bell pepper: You can use any color of bell pepper that you prefer. 
• Fresh chiles: Instead of harissa paste, you can sauté one or two fresh chiles along with the onion and bell pepper for more spiciness. 

The sauce can be made ahead and reheated for poaching your eggs just before serving. Leftovers can be refrigerated in an airtight container for up to three days.  

• Sprinkle some dukkah (Egyptian spice blend) on top.
• Eat with homemade pita bread.
• Make your own harissa paste to stir in or serve alongside.