How to Make Shakshouka

A vibrant North African dish of poached eggs in spicy tomato sauce — perfect for any meal of the day.

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Shakshouka, sometimes spelled shakshuka, is a comforting and flavourful dish that originates from North Africa and is widely enjoyed across the Middle East. At its heart, shakshouka is a rich, spiced tomato and pepper sauce with eggs gently poached on top. It’s traditionally served for breakfast or brunch but is hearty enough for lunch or a light dinner.

This one-pan wonder is not only easy to prepare but also incredibly satisfying, with warm spices, tender vegetables, and creamy yolks — perfect for mopping up with crusty bread or pita.

Let’s explore how to make a classic shakshouka using British English terms and ingredients, all in under 1000 words.

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🧺 Ingredients (Serves 2–3)

1 tablespoon olive oil

1 medium onion, finely chopped

1 small red pepper, deseeded and diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika (sweet or smoked)

¼ teaspoon chilli flakes (optional, for heat)

400g tin of chopped tomatoes

Salt and black pepper, to taste

3–4 eggs

Fresh parsley or coriander, chopped, for garnish

Optional: crumbled feta cheese or sliced olives for extra flavour

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🥄 Method

1. Sauté the base vegetables

Heat the olive oil in a medium frying pan or skillet over medium heat. Add the chopped onion and red pepper. Cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.

2. Add garlic and spices

Stir in the minced garlic, cumin, paprika, and chilli flakes (if using). Cook for 1 minute until fragrant, making sure the garlic doesn’t burn.

3. Add tomatoes and simmer

Pour in the chopped tomatoes, stir well, and season with salt and pepper. Let the sauce simmer gently for 10–15 minutes, or until thickened. Stir occasionally, and taste to adjust seasoning.

4. Make wells for the eggs

Using the back of a spoon, make small wells in the sauce. Crack an egg into each well. Cover the pan with a lid (or foil if you don’t have one), and cook gently for 5–7 minutes, or until the egg whites are set and the yolks are still soft.

For runny yolks, keep a close eye to avoid overcooking.

5. Garnish and serve

Once cooked, remove from heat and sprinkle with chopped parsley or coriander. Add optional toppings like feta cheese, sliced avocado, or harissa for a spicy kick.

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🍞 How to Serve Shakshouka

Serve straight from the pan with warm crusty bread, sourdough, or flatbread.

A side of hummus, labneh, or a simple cucumber salad goes well.

Ideal for a leisurely brunch, quick lunch, or a light supper.

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🔄 Variations and Tips

Add greens like spinach or kale for extra nutrition.

For more protein, include cooked chickpeas or spicy sausage (like merguez or chorizo).

To make it vegan, simply skip the eggs and add tofu or chickpeas instead.

Control the spice level: add more chilli flakes or a touch of cayenne if you like it hot.

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🥘 The Story Behind Shakshouka

The name shakshouka means “a mixture” in Arabic — and that’s exactly what this dish is: a blend of humble ingredients that together create something truly special. It’s believed to have originated in Tunisia, and spread throughout North Africa, Israel, and the Levant, becoming a beloved comfort food across the region.

Today, shakshouka is celebrated around the world as a healthy, vegetarian-friendly meal that’s as beautiful as it is delicious.

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Final Thoughts

Shakshouka is the kind of dish that invites creativity — once you master the basic version, you can easily adapt it with your favourite spices, vegetables, or toppings. It’s a perfect example of simple ingredients transformed into something flavourful, vibrant, and deeply satisfying.

Whether you're hosting brunch or just need a quick and wholesome weeknight meal, shakshouka is always a good idea.

--- write ✍️ by foodie Parmod.

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