By Akshara
January 29, 2026
Shakshuka is a one-pan dish where eggs are gently poached in a slow-cooked tomato and pepper base. The sauce needs time to thicken so the eggs cook evenly without spreading. It is traditionally eaten with bread for scooping. The dish is popular across North Africa and the Middle East, with small regional changes in spice and heat.
2 tbsp olive oil 1 onion, finely chopped 1 red capsicum, chopped 3 cloves garlic, minced 2 cups crushed tomatoes 1 tsp paprika ½ tsp cumin powder ½ tsp chilli powder Salt and black pepper to taste 4 eggs Fresh parsley or coriander
Heat olive oil and sauté onion and capsicum until soft.
Add garlic and spices, cook briefly.
Stir in tomatoes and simmer until thick and glossy.
Make wells in the sauce and crack eggs into them.
Cover and cook until whites set, then serve hot with bread.