Introduction
What to expect
Eggs poach gently in a simmering, spiced tomato and pepper sauce, making a vibrant one-pan meal.
The story
Behind the recipe
Shakshuka is believed to have originated in Ottoman North Africa. Some scholars suggest it evolved from the Ottoman dish şakşuka, which spread to the Maghreb region. Others propose that shakshuka and similar dishes like menemen, piperade, and ratatouille belong to a broader family of vegetable stews with common ancestry across the western Mediterranean. The dish gained wider recognition when Maghrebi Jews migrated to Israel in the 1950s, where it became a popular breakfast and brunch item, appearing in Israeli restaurants by the 1990s.
Method
Instructions
-
1
Warm the olive oil in a large skillet over medium heat.
-
2
Saute the onion and bell pepper until soft, then add garlic and cook briefly.
-
3
Stir in cumin, paprika, and crushed tomatoes; simmer for 10 minutes.
-
4
Make small wells in the sauce and crack an egg into each well.
-
5
Cover and cook until the egg whites are set but yolks remain runny.
-
6
Top with crumbled feta and chopped parsley before serving.
Adaptations