Tunisian Shakshuka

Shakshuka is an easy one-pan meal that is the perfect combination of eggs poached in a spicy tomato sauce. If this is your first time making it, it definitely won’t be your last!

What is shakshuka

Shakshuka is a dish that consists of eggs poached in a tomato sauce, commonly eaten for breakfast. It’s a simple and healthy meal that uses vegetables and spices as the foundation, and eggs, herbs, and goat cheese layered on top.

Shakshuka is said to have originated in Tunisia and North Africa and is widely popular across the Mediterranean and the Middle East. The Tunisian shakshuka was especially known for being spicy. Stemming from Arabic the word Shakshuka translates to “all mixed up” or “a mixture.” and is pronounced shahk-shoo-kah.

Tips & tricks

How to tell when your eggs are done cooking

For runny yolks – You’ll know when your eggs are done cooking when the whites are mostly set, meaning they are no longer liquid and will jiggle only a little bit. They will be opaque in appearance and the yolks have slightly puffed up a bit. This will take about 3 to 4 minutes.
For cooked egg yolks – If you prefer your egg yolks to be cooked through, cook them for 6-7 minutes until the whites are completely set and they do not jiggle if you move the pan. Remember – the eggs will continue to cook even after you remove the pan from the heat from the hot tomato sauce beneath it.
Adjusting the number of eggs – If you are making this dish for two, you may want to use fewer eggs than the recipe calls for. The poached egg yolks will not be runny the next day if you reheat them. If you have leftover sauce, you can always poach fresh eggs the next day and get that same silky egg yolk.

Best types of tomatoes to use

For ease of use, I decided to use petite diced tomatoes. Canned diced tomatoes keep their shape and stay firm during the cooking process. I prefer to have distinct pieces of tomatoes in this dish, however other tomatoes will work too but you’ll end up with a slightly different consistency.
If you have whole canned tomatoes, break down the tomatoes using a spoon until you reach your desired consistency.
You can also use vine-ripe tomatoes. If this is the method you’d like to go with, use 6 ripe tomatoes with 2 tablespoons of tomato paste or ½ cup of tomato sauce for a more tomato-y flavor.
You can also use tomato sauce or marinara, but it will be a bit more liquidy.

Cookware tips
You can make shakshuka in either a well-seasoned cast-iron pan or a non-stick skillet. If your cast iron does not have that protective glossy finish on it, the acidic tomato sauce can strip the seasoning and result in some metallic-tasting shakshuka.

Variations of shakshuka

There are dozens of recipes of shakshuka out there, leaving for lots of customization for this dish. Other ideas you could do with this dish are

  • Feta instead of goat cheese
  • Add sausage or diced ham
  • Add harissa or tomato paste
  • Swap smoked paprika for sweet paprika
  • Add more greens like kale or spinach

How to make shakshuka

Add diced onion and red bell pepper until they are soft, about 15 minutes. Then add the garlic,
cumin, paprika, red pepper flakes, salt, and pepper and stir for 2 more minutes.

Pour in tomatoes and simmer until the tomatoes have thickened and some of the liquid has evaporated, about 10 minutes. The consistency should resemble a thick stew or slightly liquidly breakfast hash.

Using a wooden spoon, make 6 indents in the sauce and crack the eggs into the holes. Season the eggs with a crack of salt and pepper, and cover with a lid for 4-5 minutes for a runny yolk. Cover for 7-8 minutes for a harder yolk.

Turn off heat and garnish with goat cheese, basil, parsley, and dill. Serve with pita bread or sourdough toast!

How to eat shakshuka

Shakshuka is best enjoyed right away because the eggs will not keep their runny consistency if they are reheated. However, the sauce will keep for up to a week. You can simply reheat using a cast iron or skillet again, just add new eggs to poach in the sauce. It will taste as good as the day you made it!

What to serve with shakshuka

Shakshuka goes with any type of warm bread, like sourdough, pita bread, or naan. You can scoop the tomato mixture and egg onto the bread for a perfect bite. Or you can just eat it by the spoonful.

Other side dishes that would go well with this recipe are

  • Israeli couscous salad
  • Breakfast sausage
  • Hummus and pita bread

If you liked this recipe, you might like

Tunisian Shakshuka

Originating in Tunisia, shakshuka is an easy one-pan meal that is the perfect combination of eggs poached in a spicy tomato sauce.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: Tunisian
Keyword: shakshuka
Servings: 4
Author: Globally Flavored

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika sweet
  • 2 teaspoons of red pepper flakes or to taste
  • 1/2 teaspoon ground cumin
  • 28 ounces of canned petite diced tomatoes
  • 6 eggs
  • ¼ cup of goat cheese
  • 3 tablespoons of basil chopped
  • 2 tablespoon of parsley chopped
  • 2 tablespoons of dill chopped

Instructions

  • Preheat your cast iron pan to medium high-heat, when hot add oil to the pan. Then add diced onion and red bell pepper until they are soft, about 15 minutes. Then add the garlic, cumin, paprika, red pepper flakes, salt, and pepper and stir for 2 more minutes. Pour in the whole can of tomatoes and simmer until the tomatoes have thickened and some of the liquid has evaporated, about 10 minutes. The consistency should resemble a thick stew or slightly liquidly breakfast hash.
  • Using a wooden spoon, make 6 indents in the sauce and crack the eggs into the holes. Season the eggs with a crack of salt and pepper, and cover with a lid for 4-5 minutes for a runny yolk. Cover for 7-8 minutes for a harder yolk.
  • Turn off heat and garnish with goat cheese, basil, parsley, and dill. Serve with pita bread or sourdough toast!

Notes

For runny yolks - You’ll know when your eggs are done cooking when the whites are mostly set, meaning they are no longer liquid and will jiggle only a little bit. They will be opaque in appearance and the yolks have slightly puffed up a bit. This will take about 4 to 5 minutes.
For cooked egg yolks - If you prefer your egg yolks to be cooked through, cook them for 7-8 minutes until the whites are completely set and they do not jiggle if you move the pan.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating