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Shakshuka

Name: Shakshuka
Cuisine: Israeli
Ingredients: 4 eggs; 2 cups tomatoes (fresh or canned); 1 cup chopped bell peppers; 1 medium, chopped onion; 2, minced garlic cloves; 3 tablespoons olive oil; 1 teaspoon cumin powder; 1 teaspoon paprika; to taste salt; to taste black pepper; for garnish fresh parsley or cilantro

Shakshuka is a vibrant, comforting dish featuring eggs poached in a spicy tomato and pepper sauce, commonly enjoyed for breakfast or brunch. It reflects the fusion of North African and Middle Eastern flavors and has become a symbol of Israeli culinary identity.

11 ingredients

spicysavorysmokyherbaceous

Culinary DNA Preview

Maghreb70%

Israeli30%

Ingredients

eggs
4
tomatoes (fresh or canned)
2 cups
bell peppers
1 cup chopped
onion
1 medium, chopped
garlic cloves
2, minced
olive oil
3 tablespoons
cumin powder
1 teaspoon
paprika
1 teaspoon
salt
to taste
black pepper
to taste
fresh parsley or cilantro
for garnish

Method

Steps not available

Origin Story

Shakshuka originated in the Maghreb region of North Africa and was brought to Israel by Jewish immigrants from Tunisia and Libya, evolving into a beloved national dish.

Culinary DNA

Ingredient ancestry breakdown

Maghreb70%

ingredients+techniques

Israeli30%

cultural adoption and adaptation

Techniques

sautéing simmering poaching

Stories about this dish

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