Nestled in the bustling souks and sun-soaked olive groves of North Africa, shakshuka was born as a simple, hearty dish that warmed families on chilly mornings. Its origins are often traced to Tunisia, where Berber communities perfected the art of slow-cooking tomatoes, peppers, and spices into a fragrant stew. When the Ottoman Empire extended its reach, the dish traveled across the Mediterranean, evolving as it reached the Levant and beyond.
In Israel, shakshuka became a breakfast staple, introduced by North African Jewish immigrants. Today, it’s a global sensation, loved for its vibrant colors, bold flavors, and comforting warmth. Let’s recreate this iconic dish that’s as much a feast for the eyes as it is for the stomach.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita (for serving)
Instructions:
- Sauté the base: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the bell pepper and garlic, cooking for another 2–3 minutes until fragrant.
- Add the spices: Sprinkle in the cumin, smoked paprika, and chili flakes (if using). Stir to coat the vegetables with the spices, releasing their aroma.
- Simmer the sauce: Pour in the crushed tomatoes, season with salt and pepper, and reduce the heat to low. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens slightly.
- Make the egg nests: Using the back of a spoon, create four small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
- Cook the eggs: Cover the skillet and let the eggs cook over low heat for 5–7 minutes, or until the whites are set but the yolks remain slightly runny. For firmer yolks, cook a few minutes longer.
- Garnish and serve: Sprinkle with fresh parsley or cilantro and serve immediately with crusty bread or warm pita for dipping.
