From our global kitchen

Origins

Food historians trace shakshuka to North Africa, with strong links to Tunisia, Libya, Morocco, and Algeria. The word “shakshuka” is thought to come from Maghrebi Arabic, roughly meaning “a mixture” or “all mixed up”. That simple name reflects the dish’s rustic, home-style nature.

Over time, shakshuka travelled to the Middle East, becoming strongly associated with breakfast and lunch. Regional variations developed, including versions with feta, aubergine or spinach, and in recent years, it has steadily gained popularity in cafés and restaurants.
 

What to expect

Gently poached eggs in a slow-simmered sauce of tomatoes, peppers, onion and garlic, seasoned with warming spices such as cumin, paprika and chilli. The sauce is rich and aromatic, while the eggs add a silky, comforting contrast. Served straight from the pan with crusty bread for dipping – hearty and deeply satisfying.
 

Why people love it

Shakshuka conjures deep flavour from affordable kitchen staples in just 30 minutes. Moreover, it’s made for bringing people together. The ingredients are combined in a single pan – preferably a cast-iron skillet – which is placed in the centre of the table. Diners serve themselves, using warm pita bread or crusty sourdough to soak up that incredible sauce.
 

When is it eaten?

Traditionally, shakshuka is a breakfast or brunch dish, but it works just as well for a quick supper. It is hearty without feeling heavy, which is part of its appeal.
 

The secret to getting it right

Let the tomato sauce simmer until it thickens and deepens in colour before adding the eggs. A well-reduced base makes all the difference to the final flavour and texture.

⏱️ Make Your Own in 30 Minutes
 
Ingredients (Serves 4)

• 2 tbsp olive oil
• 1 onion, finely sliced
• 1 red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes or harissa, to taste
• 1 x 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• Salt and black pepper, to taste
• 6 eggs
• Fresh parsley or coriander, chopped
• Crusty bread or flatbread, to serve

Method

1. Heat olive oil in a wide pan over medium heat. Add onion and red pepper and cook for 6 to 8 minutes until soft.
2. Stir in garlic, cumin, paprika and chilli. Cook for 30 seconds until fragrant.
3. Add chopped tomatoes and tomato purée. Season well, reduce heat and simmer for 10 minutes until thickened.
4. Make small wells in the sauce and crack in the eggs. Cover and cook for 5 to 7 minutes until the whites are set and yolks remain soft.
5. Remove from heat, finish with fresh herbs and serve immediately with bread for dipping.

A simple dish with a rich history, shakshuka proves that the most memorable meals are often the ones enjoyed together.