North Africa (Tunisia, Libya) and Middle Eastern Jewish communities; popular as Israeli national dish; viral internationally via food media 2012–2020
Shakshuka experienced its international viral moment through food media, restaurant menus, and eventually TikTok across the 2010s, presenting itself to Western audiences as a novel brunch dish of eggs poached in spiced tomato sauce. The dish's roots are genuinely ancient and widespread: shakshuka appears across North African cuisine, the Middle East, and the Maghreb, with strong associations with Tunisia and Libya as well as Israel, where it became a national dish of sorts. The viral moment brought cultural attention to a dish that had existed for centuries. The correct shakshuka technique begins with a quality tomato base. Canned whole tomatoes — San Marzano if possible — crushed by hand, form the foundation. Fresh tomatoes can work in peak summer but rarely produce the depth of a good canned product for this purpose. The base aromatics — onion, garlic, and red bell pepper — are cooked slowly over medium-low heat for at least 15 minutes until completely soft and sweet. This is the step most shortcuts eliminate: rapid-cooked aromatics produce a sharper, less complex sauce. The spice architecture is the identity of the dish: cumin, smoked paprika, and cayenne are the constants. Harissa paste — a North African chilli-spice condiment — is the best single upgrade, adding complexity and heat in one addition. The tomatoes are added, the sauce simmers for 10–15 minutes to develop, and then wells are created with a spoon for each egg. The eggs must be added gently — cracked into a small cup first, then tipped — to avoid breaking the yolk. They cook with a lid on over low heat for 5–7 minutes for a set white and runny yolk. The finish is as important as the base: crumbled feta, fresh parsley or cilantro, and warm flatbread for serving.
Rich smoky tomato base, cumin-harissa warmth, runny egg richness, feta salt, herb freshness
Cook the aromatics slowly for at least 15 minutes — rushed shakshuka lacks the sweet, complex base the dish requires Use canned whole tomatoes crushed by hand — they provide better body and flavour than pre-crushed Build a layered spice profile — cumin, smoked paprika, and harissa are the foundation trio Create wells for the eggs and cook with a lid on low heat — steaming is what sets the whites while keeping yolks runny Finish with crumbled feta and fresh herbs at the table — these are not optional garnishes but flavour components
A small amount of tomato paste (1 tablespoon) added with the aromatics deepens the tomato flavour significantly For a green shakshuka version, replace the tomato base with tomatillos, green peppers, and spinach For a restaurant service format, make the sauce ahead and store it — add eggs to order in individual pans A spoonful of labneh or Greek yoghurt on top at serving cuts the richness and adds a cooling dairy element For the most visually impressive service, use a carbon steel pan that can go from stove to table — the eggs continue to cook in the residual heat, so serve immediately
Rushing the aromatic base — bitter, sharp onion and garlic produce an under-developed sauce Using fresh tomatoes out of season — the acidity and water content produce a watery, pale sauce Cooking eggs on high heat without a lid — the whites are rubbery before the yolks begin to set Cracking eggs directly into the sauce and breaking the yolk — pre-crack into a cup for control Skipping the harissa or fresh chilli — without heat the dish lacks the essential dimension of North African cuisine