Where it comes from
Shakshuka is a North African dish that has become a beloved breakfast option across the Middle East. Typically featuring poached eggs nestled in a spiced tomato and pepper sauce, it highlights the region's rich flavors and communal dining style. Interestingly, variations of shakshuka can be found in different cultures, showcasing local ingredients and tastes.
On the Palate
How it's made
4 steps · Show ↓22 min active
How it's made
4 steps · Show ↓- 15 min
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until the onions are translucent and the garlic is fragrant.
- 210 min
Add chopped tomatoes, chili pepper, and cumin to the skillet. Stir and cook until the tomatoes break down into a thick sauce, about 10 minutes. The sauce should be rich and aromatic.
- 35 min
Make small wells in the sauce with a spoon and crack eggs into each well. Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 5 minutes. The eggs should jiggle slightly when the pan is shaken.
Watch outAvoid overcooking the eggs; the yolks should remain runny and not turn hard.
- 42 min
Sprinkle with chopped cilantro and a dollop of harissa before serving. The dish should be vibrant with a hint of spice from the harissa.
