If you’re looking for a delicious, hearty, and nutritious breakfast, look no further than Shakshuka. This vibrant dish, which consists of poached eggs nestled in a rich tomato sauce infused with bold spices, is a staple in North African and Middle Eastern cuisine. Whether you’re following a Mediterranean Diet or just want to try something different for breakfast or brunch, Shakshuka is a perfect choice.
At its core, Shakshuka is simple: it’s made by simmering fresh tomatoes, onions, and peppers in olive oil with spices like cumin and paprika, then poaching eggs directly in the sauce. The dish is traditionally served in the skillet it’s cooked in, with plenty of bread on the side for scooping up the rich tomato sauce. The combination of flavors—ripe tomatoes, smoky paprika, a hint of cumin, and runny eggs—makes Shakshuka one of the most satisfying meals you can enjoy any time of day.
Shakshuka’s History and Origins
Though Shakshuka is often associated with North African countries like Morocco and Tunisia, the exact origins of the dish are debated. Some say Shakshuka originated in the Ottoman Empire, while others credit Tunisia for creating the modern version of this dish. In any case, Shakshuka has become a popular dish across the Middle East, Mediterranean, and even in Israel, where it is considered a beloved breakfast or brunch staple.
In Morocco, Shakshuka is typically made with simple, fresh ingredients like tomatoes, garlic, and peppers, while in Tunisia, the dish may be spicier, often including harissa (a North African chili paste) for an extra kick. What makes Shakshuka truly special is its versatility. You can customize it to your taste by adding different vegetables or proteins, such as spinach, feta cheese, or even lamb sausage.
Why You Should Add Shakshuka to Your Mediterranean Diet
For those following the Mediterranean Diet, Shakshuka is a perfect meal to include in your weekly rotation. The Mediterranean Diet emphasizes whole foods like fresh vegetables, healthy fats (like olive oil), and lean proteins, and Shakshuka checks all of these boxes. Tomatoes are a great source of antioxidants, such as lycopene, while eggs provide high-quality protein to help keep you full. Plus, the olive oil used to sauté the vegetables is rich in monounsaturated fats, which are great for heart health.
Another great aspect of Shakshuka is that it’s a one-pan dish, meaning minimal cleanup—a bonus for busy mornings! It’s a wonderful option for a leisurely Sunday breakfast, but it’s equally suitable for a quick dinner. The flexibility of Shakshuka is one of the reasons it has become so popular in homes and restaurants worldwide.
Serving Suggestions
Shakshuka is often served with crusty bread, such as a whole grain baguette or pita, for scooping up the sauce. If you’re gluten-free, cornbread or gluten-free bread works just as well. You can also add a side of salad for a fresh, light contrast to the hearty dish. No matter how you serve it, Shakshuka is a meal that will leave you satisfied and coming back for more.
Whether you’re new to Shakshuka or already love it, this recipe is a must-try. It’s quick, healthy, and full of bold Mediterranean flavors. Make it for breakfast, lunch, or dinner—it’s always a good time for Shakshuka!
FAQs
1. What is Shakshuka?
Shakshuka is a dish that consists of eggs poached in a spicy tomato-based sauce. The sauce is typically made from tomatoes, onions, peppers, and a blend of spices like cumin and paprika. It’s a popular dish in North African and Middle Eastern countries, particularly in Morocco, Tunisia, and Israel. Shakshuka can be enjoyed for breakfast, brunch, lunch, or dinner and is usually served with bread for dipping into the sauce.
2. How to Make Shakshuka?
Making Shakshuka is simple and requires just one skillet. Start by sautéing onions, garlic, and peppers in olive oil until soft. Next, add chopped tomatoes (or canned if you prefer) and season with spices like cumin and smoked paprika. Let the sauce simmer until it thickens slightly. Then, make small wells in the sauce and crack your eggs directly into the skillet. Cover the pan and let the eggs cook until the whites are set but the yolks remain runny. Finally, garnish with fresh parsley and serve with crusty bread. The recipe can easily be adapted to include other ingredients like spinach, feta cheese, or spicy sausage.
3. Where is Shakshuka From?
The origins of Shakshuka are somewhat contested, but it is generally believed to have originated in North Africa, particularly Tunisia. Over time, it spread to other parts of the Middle East and Mediterranean, becoming especially popular in Morocco and Israel. While the ingredients may vary slightly from country to country, the essence of the dish remains the same: eggs poached in a spiced tomato sauce.
4. How to Eat Shakshuka?
Shakshuka is typically served in the skillet it’s cooked in. To eat it, break off a piece of bread and use it to scoop up the eggs and sauce. The bread soaks up the rich tomato sauce, making it an integral part of the meal. Traditionally, Shakshuka is served with pita bread, but you can use any type of bread you like—whole grain baguette, sourdough, or even gluten-free bread if necessary. The dish can also be enjoyed on its own if you’re looking for a lighter meal.
5. What to Serve with Shakshuka?
While Shakshuka is often a standalone dish, there are plenty of side options that can complement the meal. A simple green salad with a light vinaigrette works well, adding freshness to the rich, spicy flavors of the dish. You can also serve it with olives, pickled vegetables, or even a small portion of hummus on the side. Bread, of course, is essential—whether it’s a whole grain baguette, pita, or cornbread, it’s perfect for dipping into the sauce.
Check out more delicious Mediterranean Diet breakfast recipes here!
Shakshuka (Eggs Poached in Spicy Tomato Sauce - Morocco)
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 4 tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- Salt and pepper, to taste
- Bread for serving (whole grain baguette, pita, or gluten-free bread for dipping)
Instructions
- Heat olive oil over medium heat in a large skillet. Add chopped onions and garlic, sauté for 2-3 minutes until softened and fragrant.
- Stir in red bell pepper and jalapeño (if using). Cook for another 2-3 minutes until the peppers soften slightly.
- Add the chopped tomatoes (or canned tomatoes), cumin, and smoked paprika. Stir to combine, then reduce the heat to low. Simmer for 15-20 minutes until the tomato mixture thickens and becomes a sauce. Season with salt and pepper to taste.
- Using the back of a spoon, create small wells in the sauce. Crack the eggs into the wells, spacing them evenly. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. (For firmer yolks, cook for an additional 1-2 minutes.)
- Remove the skillet from heat. Sprinkle the shakshuka with freshly chopped parsley. Serve hot with bread on the side for dipping.
Nutrition
About the Author: Bill Bradley, R.D.
Turned out great. I didn’t have a fresh pepper, so I used one from a jar. Worked. Ditto on tomatoes- used canned plums, drained. Successful