Dish of the day · Dishle #23 answer · July 4, 2026

What Is Shakshuka? Eggs Poached in Tomato Sauce

Shakshuka is a one-pan dish of eggs gently poached in a thick, spiced sauce of tomatoes, peppers, onions, and garlic. The name comes from a Maghrebi Arabic word that means roughly “a mixture” or “all shaken up,” which fits a pan where everything melds together. It is served bubbling hot, scooped straight from the skillet, and it suits a slow, leisurely weekend breakfast just as well as a fast, fuss-free weeknight dinner. Few dishes manage to be this humble, this inexpensive, and this deeply satisfying all at once.

A short history

Where shakshuka began is a friendly argument with no clear winner. Many food historians point to the Maghreb (Tunisia and Libya in particular) where cooks have long simmered eggs in a spiced tomato and pepper sauce. Others note that tomato-and-egg dishes spread widely across the Ottoman world, so the idea may have taken root in several places at once rather than a single kitchen. What is better documented is how it reached new audiences: Jewish immigrants from Tunisia and Libya carried shakshuka to Israel in the mid-twentieth century, where it grew into an everyday staple eaten morning, noon, and night. From there it spread onto café menus worldwide. The debate over its first home, happily, remains unsettled.

What’s in it?

The foundation is ripe tomatoes, cooked down with onions, garlic, and peppers until the sauce turns thick and glossy. Spices carry the flavor: ground cumin, sweet or smoky paprika, and often a little chili for warmth. When the sauce is ready, you crack whole eggs directly into it and nestle them into small wells, so the whites set while the yolks stay soft. Regional versions wander in tasty directions: some stir in fiery harissa, others scatter crumbled feta on top or tuck in slices of merguez sausage. Chopped parsley or cilantro goes on at the end.

How do you eat it?

Shakshuka is built for sharing. It usually arrives at the table still in its hot pan, set down in the middle for everyone to dig into. You hardly need utensils beyond a fork for the eggs, because most of the eating is done with bread. Tear off a piece of crusty loaf, soft challah, or warm pita and use it to scoop up sauce and runny yolk. People eat it at any hour: a relaxed weekend breakfast, a light midday meal, or an easy supper. A cup of strong coffee or sweet mint tea alongside rounds the whole thing out.

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