You’re probably familiar with shakshuka as a popular brunch menu item, but once you learn how to make this North African dish at home, I guarantee it’ll become a regular in your rotation. It’s full of flavor and couldn’t be easier to make. You can even add some spicy harissa paste for a kick. Plus, if you’ve ever had difficulty with how to poach an egg, shakshuka is one way to hack perfectly poached eggs.
Shakshuka originated out of Tunisia, where confusingly it’s actually called ojja. However, the name shakshuka became associated with the dish as it spread and became a beloved part of cuisines across North Africa and the Middle East. Throughout the region, you’ll find differences in terms of what’s considered an essential ingredient, or the “right” way to prepare it. Whichever way it’s prepared, eating it with good, fresh bread, like crusty sourdough or pita bread, is a must.
Interestingly, shakshuka wasn’t as common in my cultural landscape as someone with Egyptian heritage. But, since moving to Southern France and living in a predominantly North African neighborhood, I’ve had the pleasure of trying all the variations in different Algerian, Tunisian, and Moroccan restaurants and households. Now, I’ve figured out my favorite way to make it that maximizes both flavor and ease, and it’s become part of the weekly repertoire in my family. It’s so tasty that even my husband, who can’t stand eggs, loves it.
Key Ingredients in Shakshuka
Storage and Make-Ahead Tips
The sauce can be made ahead and reheated for poaching your eggs just before serving. Leftovers can be refrigerated in an airtight container for up to three days.
