By Akshara
March 23, 2026
Shakshuka originated in North Africa and became a staple breakfast across the Middle East due to its simplicity and strong flavours. The dish is built around eggs poached in a spiced tomato base, making it naturally high in protein and suitable as a hearty start to the day.
2–3 eggs 1 cup crushed tomatoes or fresh tomato puree 1 onion finely chopped 1 capsicum chopped 2 garlic cloves minced 1 teaspoon paprika or chilli powder ½ teaspoon cumin 2 tablespoons olive oil Salt and pepper
Heat olive oil in a pan and sauté onion, garlic and capsicum until soft and lightly caramelised.
Add tomatoes and spices, then cook on medium heat until the mixture thickens, make small wells in the sauce.
Crack eggs into the wells, cover the pan and cook on low heat until the whites are set but yolks remain slightly soft.
Garnish with herbs if available and serve immediately with bread.