History & Origin

Shakshuka traces its roots back to Tunisia, where it emerged as a staple of North African cuisine. This dish, characterized by its poached eggs nestled in a vibrant tomato, pepper, and onion sauce, encapsulates the rich culinary traditions of the region. Over time, Shakshuka has spread throughout the Mediterranean, captivating food lovers with its bold flavors and simplicity. Traditionally enjoyed for breakfast or lunch, it has become a symbol of communal eating, often served straight from the skillet to the table.

Shakshuka reflects a blend of cultural influences, as North Africa has been a crossroads for various civilizations, including Arabs, Berbers, and Europeans. Each group has contributed to the evolving recipe, enhancing its flavor profile and making it a beloved dish across different cultures. Today, Shakshuka is not only a staple in its home region but has also gained international acclaim, appearing in brunch menus and culinary festivals worldwide.

Nutritional Values

  • Calories: Approximately 350 per serving
  • Protein: 20g
  • Carbohydrates: 25g
  • Fat: 22g
  • Fiber: 5g
  • Sodium: 600mg
  • Vitamin A: 35% of Daily Value
  • Vitamin C: 60% of Daily Value

Shakshuka is not only flavorful but also nutritionally rich. The combination of ingredients provides a balanced meal that is high in protein, thanks to the eggs, and packed with vitamins from the tomatoes and peppers. This dish is perfect for those looking for a hearty yet healthy meal, making it suitable for any time of day.

Recipe & Ingredients

To create this delectable dish, gather the following ingredients:

  • 1 tbsp Olive Oil
  • 2 chopped Red Onions
  • 1 finely chopped Red Chilli
  • 1 clove Garlic, minced
  • Chopped Coriander
  • 800g Cherry Tomatoes
  • 1 tbsp Caster Sugar
  • 4 Eggs
  • Sprinkling of Feta Cheese

Follow these simple steps to prepare Shakshuka:

  1. Heat the olive oil in a frying pan with a lid over medium heat.
  2. Sauté the chopped onions, red chilli, garlic, and coriander stalks for about 5 minutes until softened.
  3. Add the cherry tomatoes and sugar, stirring occasionally, and let it bubble for 8-10 minutes until the sauce thickens.
  4. Using the back of a large spoon, make four dips in the sauce and crack an egg into each dip.
  5. Cover the pan with a lid and cook over low heat for 6-8 minutes, or until the eggs are cooked to your liking.
  6. Sprinkle with coriander leaves and serve hot with crusty bread for dipping.

This recipe not only captures the essence of Shakshuka but also invites you to experience a slice of North African culture right in your kitchen.