Shakshuka

The technique

Shakshuka is built on a single technique: eggs poached in sauce. Onions, peppers, and garlic are cooked in olive oil until soft, spices are added and cooked briefly, then tomatoes are stirred in and simmered until slightly reduced. Shallow wells are made in the sauce, eggs are cracked into the wells, and the pan is covered to steam the eggs until the whites are set but the yolks remain runny. The key is not to overcook the eggs.

Spice profile

The characteristic flavour of shakshuka comes from cumin, paprika, and cayenne — warm, smoky spices that transform a simple tomato sauce into something distinctive. Harissa (North African chilli paste) is often stirred in for heat and complexity. Coriander (cilantro), fresh chillies, and a squeeze of lemon are common additions.

From humble to global

Shakshuka is peasant food — a single-pan meal using inexpensive ingredients that feeds a family with minimal effort. In Israel and Tunisia it has been a daily staple for generations. It became internationally known from the 2000s onwards, spreading through brunch menus worldwide. It is now as likely to be found in a London or New York café as in Tel Aviv.

Variations

Green shakshuka (with tomatillos, courgette, and spinach) is popular in Israel. White shakshuka uses a cream sauce. Shakshuka with merguez sausage is common in North Africa. All versions follow the same principle: egg cooked in a flavourful base.