Shakshouka

North Africa · eggs · comfort food · spiced

Eggs poached perfectly. In shakshouka, eggs are cracked directly into a simmering sauce and cook gently until the whites are set but the yolks stay soft and runny. It's like the sauce becomes a warm bath for the eggs.

Tomato sauce base. The foundation is a rich sauce made from tomatoes, olive oil, onions, and garlic cooked together until everything becomes soft and flavorful. Peppers add sweetness and color to the mix.

Spiced with warmth. Cumin, paprika, and cayenne pepper give shakshouka its signature warm, slightly spicy kick. You can use more or less spice depending on how brave your taste buds are.

Popular across regions. Shakshouka is beloved throughout North Africa and the Middle East, from Morocco to Egypt to Israel. Each place might add its own special twist to the recipe.

Perfect for sharing. Shakshouka is often served hot right in the same pan, and everyone dips crusty bread into the saucy, eggy goodness. It's comfort food that brings people together.