Learn how to make shakshuka, a vibrant, flavor-packed dish of gently poached eggs nestled in a rich tomato and pepper sauce seasoned with garlic, cumin, and paprika. In this step-by-step video, we’ll show you how to build layers of flavor, achieve perfectly set egg whites with silky yolks, and finish the dish with fresh herbs and optional feta for a beautiful presentation.

Shakshuka is naturally packed with vegetables and protein, making it a satisfying breakfast, brunch, or light dinner. Serve it straight from the skillet with warm whole-grain bread for dipping. This recipe focuses on simple techniques and accessible ingredients so you can confidently recreate it at home.

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Shakshuka (also spelled shakshouka) is a popular dish of poached eggs in a stew of tomatoes, olive oil, peppers, onions, and garlic, typically spiced with cumin, paprika, and cayenne pepper. It is a hearty and flavorful one-pan meal that is enjoyed for breakfast, lunch, or dinner.

The origins of Shakshuka are a subject of debate among food historians, but it is generally considered to be a Tunisian dish, with roots in North Africa. It is believed to have spread to the Middle East with Jewish immigrants from the region in the mid-20th century, becoming particularly beloved in Israel. The name itself is thought to come from an Arabic dialect word for "all mixed up" or "shaken."

A delicious one pan meal with rice, veggies, and seafood.

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