Shakshuka has North African origins, probably Tunisian, and reached Israel and the rest of the Middle East with Jewish immigrants from there. The name means roughly "mixture". The dish is one pan, half an hour, and ingredients you mostly have already: tomato, onion, pepper, spices and eggs.
Ingredients (serves 2–3)
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 red pepper, cut into strips
- 3 garlic cloves, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5–1 tsp harissa, depending on strength
- 400 g passata or chopped tomatoes
- 1 tsp sugar, salt and pepper
- 4–6 eggs
- Fresh parsley or coriander, and feta if you like
How to make it
- Fry the vegetables. Heat the oil in a wide pan and fry the onion and pepper over medium heat for 10 minutes, until they are soft and sweet. Do not rush this – it is the whole flavour base.
- The spices. Add the garlic, cumin, paprika and harissa, and let them sizzle for half a minute until fragrant.
- The tomato. Pour in the tomatoes, add the sugar, salt and pepper, and let the sauce simmer for 10–15 minutes until it has thickened. It should be thick enough that a spatula leaves a stripe across the base.
- The eggs. Make hollows in the sauce with a spoon and crack one egg into each. Salt the eggs lightly.
- Lid on. Cover and leave over low heat for 6–8 minutes, until the whites have set and the yolks are still soft.
- Serve straight from the pan, with herbs, feta if you are using it, and good bread.
About harissa
Harissa is a North African chilli blend, and comes both as a dry spice and as a paste in a tube or tin. The paste gives more depth and a little acidity, while the dry spice is easier to measure. Both work – start carefully, as the strength varies a good deal between brands.
Timing is the whole craft
The only thing that can go wrong is the eggs. They carry on setting in the hot sauce after the pan leaves the heat, so take it off while the yolks still look a little too loose. If you are unsure, lift the lid after 5 minutes and watch from there.
Frequently asked questions
What do you serve with it? Bread, and preferably something you can dip – pitta, sourdough or flatbread. Shakshuka is traditionally eaten for breakfast or lunch, but works just as well in the evening.
Can the sauce be made in advance? Yes, and it is better for it. Make the sauce the day before, warm it through and crack the eggs in when you are ready to eat.
What is green shakshuka? The same principle with spinach, kale and herbs instead of tomato. A more recent variant, not the original one.
Does it have to be feta? No. It is usual in the Israeli version, but not in the Tunisian one.
See also the Middle Eastern selection and spices from the Middle East.
