Shakshuka is a popular Levantine breakfast dish made of eggs gently poached in a rich tomato and pepper sauce. It is simple, warm, and full of flavor, often served straight from the pan with fresh bread for dipping.
This dish is widely enjoyed across Jerusalem, Amman, Beirut, and many homes throughout the Levant.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2–3 garlic cloves, minced
- 4–5 ripe tomatoes (or 1 can crushed tomatoes)
- 1 tsp paprika
- 1 tsp cumin
- Salt, to taste
- Black pepper, to taste
- 4–6 eggs
- Fresh parsley, chopped
- Chili flakes (optional)
- Warm bread for serving
Directions
1Heat olive oil in a pan and sauté onion and red pepper until soft.
2Add garlic and cook for 1 minute until fragrant.
3Add tomatoes, paprika, cumin, salt, and pepper. Simmer until the sauce thickens.
4Make small wells in the sauce and gently crack the eggs into them.
5Cover the pan and cook until the eggs are set to your liking.
6Garnish with parsley and chili flakes.
7Serve hot with fresh bread.
What Does It Taste Like?
Shakshuka has a rich, slightly tangy tomato base with soft, runny eggs. The spices give it warmth and depth, making it a comforting and flavorful breakfast.
Why Is It Popular?
Shakshuka is loved because it is quick, affordable, and made from simple pantry ingredients. It is often shared at the table, eaten directly from the pan with bread, making it both practical and social.