Shakshuka is a traditional Middle Eastern and North African dish featuring poached eggs in a rich, spiced tomato and bell pepper sauce. It is believed to have originated in Tunisia before spreading across the Middle East, where it became a staple in many households. The dish is celebrated for its bold yet comforting flavors, created by a blend of cumin, paprika, and sometimes harissa for added heat. Its versatility allows it to be enjoyed for breakfast, lunch, or dinner, served with warm pita or crusty bread to soak up the delicious sauce. While the classic version remains popular, variations with added ingredients like chickpeas, feta cheese, or spiced lamb have emerged over time. The simplicity of its ingredients and the depth of its flavors have made Shakshuka a beloved dish worldwide. For example, in Israel, it is a common breakfast dish often enjoyed in cafes, while in Morocco, it may be served with preserved lemons and olives.

What are some regional variations of Shakshuka?

Shakshuka varies widely across the Middle East and North Africa, with each region adding its own twist. In Tunisia, the dish often includes harissa and sometimes even merguez sausage, making it spicier and heartier. Moroccan versions may include preserved lemons and olives, lending a tangy depth to the sauce. In Israel, Shakshuka is commonly served with feta cheese, adding a creamy, salty contrast to the rich tomato base. Lebanese and Syrian versions sometimes include chickpeas or potatoes for extra substance. In Turkey, a similar dish called Menemen features scrambled eggs instead of poached ones, creating a softer, more blended texture. Some modern variations swap tomatoes for green vegetables like spinach or zucchini, offering a lighter, fresher take on the dish. These regional adaptations showcase the dish’s flexibility and cultural significance across different communities.

What is the difference between Shakshuka and Menemen?

Shakshuka and Menemen are both egg-based dishes with a tomato base, but they differ in texture and preparation. Shakshuka features whole poached eggs that cook in the tomato sauce, allowing the whites to set while the yolks remain runny. Menemen, a Turkish dish, is more like scrambled eggs mixed into the tomato and pepper base, creating a softer, more blended texture. Menemen also tends to have a looser, soupier consistency, often enhanced with feta cheese or yogurt. Shakshuka is typically spiced with cumin and paprika, while Menemen leans toward milder flavors with the addition of butter. While both dishes are served with bread for dipping, Menemen is often paired with Turkish flatbread, whereas Shakshuka is enjoyed with pita or crusty bread. An example of their difference can be seen in breakfast cafes, where Shakshuka is served as individual eggs in sauce, while Menemen comes as a mixed, creamy dish.

Here's a classic Shakshuka recipe

Here's a classic Shakshuka recipe, a vibrant Middle Eastern dish featuring poached eggs nestled in a spiced tomato and bell pepper sauce, perfect for breakfast or any meal. In this dish, the base is created by gently sautéing onions, garlic, and bell peppers until they soften, then simmering them with diced tomatoes, tomato paste, and a blend of warming spices like cumin, paprika, and a touch of cayenne for just the right amount of heat. The sauce, rich and aromatic, is slowly reduced to intensify its flavors before the eggs are carefully cracked directly into the bubbling mixture, allowing them to poach in the savory broth. Each bite offers a delightful contrast between the soft, creamy eggs and the robust, tangy sauce, making every mouthful a celebration of simple yet bold flavors. Fresh cilantro or parsley is sprinkled on top to add a burst of color and a hint of herbal freshness. This dish is often served with warm, crusty bread or pita to soak up every drop of the delicious sauce. Shakshuka not only embodies the heart of Middle Eastern cuisine but also brings a comforting and versatile meal to any table.

Ingredients - What You'll Need

Olive Oil & Aromatics:

2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, seeded and diced
3 garlic cloves, minced

Spices:

1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper, to taste

Tomato Sauce:

1 can (14.5 oz) diced tomatoes or 4-5 ripe tomatoes, chopped
2 tablespoons tomato paste

Eggs & Garnish:

4–6 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Crumbled feta cheese (optional)
Lemon wedges (for serving)

How To Make Shakshuka

Middle East

Video Courtsey of Ambient Studio

Instructions - Putting It All Together

1. Sauté the Aromatics:

In a large, deep skillet or cast-iron pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until softened and lightly caramelized, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. This builds a flavorful base for your sauce.

2. Add Spices and Tomatoes:

Sprinkle in the ground cumin, paprika, cayenne pepper (if using), and a pinch of salt and pepper. Stir well to combine with the vegetables. Mix in the tomato paste and then add the diced tomatoes (with their juices), stirring to create a cohesive sauce. Allow the mixture to simmer over medium-low heat for about 10–15 minutes, letting the flavors meld and the sauce thicken slightly.

3. Poach the Eggs:

Using a spoon, create small wells in the tomato sauce. Crack an egg into each well, spacing them evenly. Cover the pan with a lid and let the eggs cook for 5–8 minutes, or until the whites are set but the yolks remain runny (adjust the time to your preferred level of doneness).

4. Finish and Serve:

Once the eggs are cooked to your liking, remove the pan from heat. Garnish with freshly chopped cilantro or parsley and, if desired, sprinkle crumbled feta cheese over the top. Serve the Shakshuka straight from the pan with lemon wedges on the side and crusty bread or pita for dipping.

Enjoy this hearty, flavorful Shakshuka—a perfect celebration of Middle Eastern spices and vibrant, comforting flavors that brings warmth to every bite! In this dish, slow-cooked tomatoes, onions, garlic, and bell peppers meld together with aromatic cumin, paprika, and a hint of cayenne, creating a rich, tangy sauce that envelopes perfectly poached eggs. Each bite delivers a delightful contrast between the creamy eggs and the robust, spiced base, evoking the festive spirit of Middle Eastern kitchens. Served with warm, crusty bread or fluffy pita, this dish transforms any meal into a comforting feast, inviting you to savor the essence of tradition and the artistry of bold, yet harmonious flavors.

More Recipes from the Middle East

More Recipes from the Middle East including classics like hummus, falafel, shawarma, and tabbouleh, along with decadent treats like baklava and knafeh, invite you on a culinary journey rich in history and vibrant flavors. These dishes showcase the region's masterful blend of aromatic spices, fresh herbs, and wholesome ingredients, each recipe offering a unique taste of tradition and innovation. Whether you're indulging in the creamy, tangy goodness of labneh or savoring the smoky char of perfectly grilled kebabs, every bite tells a story of cultural heritage and culinary artistry. This collection of recipes not only brings the warmth and hospitality of Middle Eastern kitchens to your table but also encourages you to explore and celebrate the diverse flavors that make the region's cuisine so irresistible.

Hummus

Falafel

Baba Ghanoush

Shakshuka: A Middle Eastern Classic with Endless Variations

Shakshuka, a dish beloved across the Middle East, is far more than just eggs poached in a spiced tomato sauce—it is a culinary chameleon that takes on unique flavors and ingredients depending on the region. While the classic version features a rich base of tomatoes, onions, and bell peppers infused with cumin and paprika, variations abound from North Africa to the Levant, reflecting local traditions and available ingredients. Some versions add harissa for a fiery Tunisian kick, while others, like those in Israel, incorporate crumbled feta or labneh for a creamy contrast. The adaptability of shakshuka showcases its enduring appeal, allowing it to be both a rustic, home-cooked meal and an elevated dish in modern cafés. Its ability to evolve while maintaining its comforting essence is what makes it a staple in so many Middle Eastern kitchens.

Regional twists on shakshuka go beyond just seasoning, with some areas replacing tomatoes altogether for a different flavor experience. Green shakshuka, a variation popular in Persian and Israeli cuisine, swaps the tomato base for sautéed spinach, chard, or even zucchini, creating a lighter, herbaceous version of the dish. In Turkey, a similar dish called menemen uses scrambled eggs instead of poached ones, blending them directly into the sauce for a softer, creamier texture. In Morocco, shakshuka might include olives, preserved lemon, or merguez sausage, bringing an extra layer of depth and umami. These variations not only add diverse textures and flavors but also highlight the dish’s adaptability across cultures, making it as diverse as the communities that prepare it.

Ultimately, shakshuka is a dish that invites creativity while preserving its deep-rooted cultural significance. Whether enjoyed as a simple breakfast or a hearty dinner, its many variations offer something for every palate, from the spice lover who craves a harissa-laced version to those who prefer a milder, herb-infused take. The essence of shakshuka remains the same—a warm, nourishing meal that brings people together, no matter the ingredients used. As it continues to evolve, both within the Middle East and beyond, shakshuka serves as a testament to how traditional dishes can be endlessly reinterpreted while still holding onto their soulful, comforting origins.