Shakshouka is an easy and delicious and does not take much time to prepare, even for those busy mornings. I first had it in Israel and have made it at home ever since to always rave reviews. Shakshouka is a Middle Eastern dish popular in the North African Islamic countries, like Tunisia and Morocco, and is also popular in Israel brought over by the Tunisian Jewish people. It is also eaten with sausage in Spain. It consists of tomatoes, garlic, yellow onions, green onions and eggs cooked all together and is eaten with Middle Eastern flatbread.

The name shakshouka comes from the Tunisian word chakchouk, which means “a mixture” or “shaken”. It is also a popular family name in Tunisia. Some historians say the Ottoman Empire created the dish and other hail Yemen as the birthplace of shakshuka. There are many variations of shakshuka, and there are restaurants in Israel that have “modernized” the dish with many different takes on this established dish.



Serves 3-6 people

 4Tbls olive oil

1 1/4c chopped yellow onion

4-5 sliced green onions, about 1 inch lengthwise

3 cloves of garlic, minced

2 medium tomatoes chopped

2, regular sized cans of diced tomatoes

1tsp ground cumin

1tsp paprika

1 hot chili pepper, seeded and ground

Salt and pepper to taste

6 eggs

 Heat the olive oil in a skillet over medium heat. Stir in the onion, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. Pour the tomatoes into the skillet and stir in the cumin, paprika, salt, and chili pepper. Mix well. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make six indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes.



You can do any type of variation you want with this dish, let your imagination run wild! Many people like to put salty cheeses with it like feta or add spicy sausage. Some people even make it with a cream sauce. Lastly, garnishing with parsley or basil adds fresh and aromatic dimension to this dish as well!

Eat with flatbread and enjoy!


Photos compliments of Getty images


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