The original egg-based shakshuka is naturally gluten-free — the spiced tomato-pepper sauce contains no wheat, and the eggs poached within it are naturally free of gluten. This makes it one of the most accessible GF brunch preparations in the culinary world, requiring only the attention of a gluten-free guest to the potential issue of flatbread accompaniment (corn tortillas, GF pita, or rice are suitable alternatives). The preparation — deeply spiced tomato sauce with capsicum, onion, cumin, paprika, harissa, and eggs cracked directly into wells in the sauce — is simple in technique and complex in flavour. The eggs are poached in the sauce with a lid on until the whites are set and the yolks are still runny, which takes 5–8 minutes depending on heat level and the diameter of the pan. Served directly from the pan with a dusting of sumac and fresh coriander.
‹Swipe for the next dish›
IThe Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
400 g
San Marzano DOP tomatoes
crushed
60 ml
extra virgin olive oil
first cold-pressed
Your own market
4
garlic cloves
sliced thin
Your own market
1
red onion
cut into 8 wedges
Your own market
1
red bell pepper
cut into chunks
Your own market
1
yellow bell pepper
cut into chunks
Your own market
8
large eggs
Your own market
10 g
Aleppo pepper
Not yet stocked in British Columbia
2 g
Tellicherry black pepper
Your own market
1 g
ground cumin
Your own market
10 g
fresh cilantro
chopped
Your own market
10 g
fresh parsley
chopped
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Warm olive oil in large shallow pan over medium heat; sauté garlic slices for 1 minute until fragrant but not browned.
2
Add onion and bell peppers, cook for 5 minutes until softened, then stir in crushed tomatoes, Aleppo pepper, salt, black pepper, and cumin.
3
Simmer sauce for 8 minutes, stirring occasionally, until slightly thickened and flavours meld.
4
Create 8 shallow wells in sauce with back of spoon; crack one egg into each well.
5
Cover pan and cook for 5 minutes over medium heat until egg whites set but yolks remain runny.
6
Scatter cilantro and parsley over top; serve directly from pan with warm flatbread for dipping.
IV
Sensory Tests
◇Where it lives or dies. For the most vivid colour and flavour: use a combination of sweet red capsicum and spicy harissa rather than relying on dried spice alone — the fresh capsicum adds moisture and brightness
A tablespoon of pomegranate molasses in the sauce gives a sweet-sour note that is characteristic of the most complex shakshuka preparations
Feta (for non-vegan, non-dairy-free preparation) crumbled over the finished shakshuka at service adds a salty, creamy contrast
VII
Origin & Lineage
North Africa (Tunisia, Libya) and Middle East; shakshuka widely consumed across the Levant and North Africa; popularised globally c. 21st century, particularly through Israeli breakfast culture.
