Shakshouka - Maghrebi Poached Egg

MAghreb - North aFrica / Middle East

• About this recipe

  Shakshouka (or chakchouka) is a dish of Maghrebi origin, popular across North Africa and the Middle East.

  Perfect for brunch or a vegetarian dinner, it is essentially eggs poached in a spiced tomato sauce enriched with cumin, paprika, garlic, and chili—vibrant and comforting.

  I was looking for a quick, simple, and tasty recipe to kick off this culinary journey into world flavors, and I completely fell for this version.

  It comes from François-Régis Gaudry, a well-known French food critic, who adapted it from chef Ella Aflalo—a French-Israeli chef who was herself inspired by Yotam Ottolenghi. A beautiful chain of culinary transmission!

Ingredients

For 2 Servings

Generous drizzle of olive oil

1 onion, finely sliced

1 garlic clove, minced

1 pinch cumin

1 pinch turmeric

1 pinch ground ginger

1 pinch chili powder

500 g (about 1 can) crushed tomatoes

4 eggs

½ block of feta cheese

1 tbsp pitted Taggiasca olives (or black pitted olives)

A few sprigs of parsley

A few sprigs of coriander (called for in the original recipe, but I skipped it)

A few sprigs of mint (called for in the original recipe, but I skipped it)

Salt & pepper to taste

Here to make this shakshouka

1. In a pan over medium heat, I poured a generous drizzle of olive oil (yes, yes generous) to allow the tomatoes to confit properly.

Drizzle of olive oil

2. I added finely chopped onions and garlic, letting them cook until they softened and became translucent.

Onion, garlic

3. Next, I added the spices to the pan to toast them, enhancing their aromas in the shakshuka. I stirred everything together.

Cumin, turmeric, ginger powder, chilli powder

4. After about a minute, I added the crushed tomatoes, reduced the heat, seasoned with salt, and stirred. I let the tomatoes simmer and reduce for 15–20 minutes. Didn’t touch them, let them slowly soften, caramelised and concentrate in flavor.

Crushed tomatoes

5. After 15–20 minutes, I gently cracked the eggs into the pan and slightly increased the heat. I seasoned with salt and pepper, then crumbled the feta over the eggs and let it cooked for about 5 minutes (until the eggs are cooked). The  feta will melt and soften as it cooks, adding a creamy touch to the dish.

Eggs, feta, salt, pepper

6.Just before serving, I added the pitted Taggiasca olives and fresh parsley.

Olives, parsley

• What to eat Shakshouka with?

  Shakshouka is usually served straight from the pan, with fresh bread to mop up all that delicious sauce. I had mine with a warm, crispy, buttered baguette straight out of the oven

• There is not just one Shakshouka

  The word Shakshuka means “a mixture” in Arabic, which perfectly captures the spirit of this dish: a humble base you can tweak endlessly. Want it spicier? Add harissa or preserved lemon. Want it heartier? Toss in chorizo or merguez. Eggs can be poached or scrambled, like in the Turkish Menemen. The possibilities are endless. Do you have your own variation to share?

• Origin of Shakshouka

  Shakshouka is believed to have originated in North Africa, especially Tunisia and Libya. It was a humble, practical dish—made with readily available ingredients, often as a way to use up leftover vegetables, turning them into something flavorful, filling, and nourishing.

  It is said to have traveled to Israel with Jewish immigrants from North Africa in the 1950s and 60s, where it slowly made its way onto café tables.

Nutrional Info

APPROX. FOR 1 SERVING

Calories	Fat	Sat Fat	Carbs
424 kcal	30 g	11.6 g	18.3 g
Sugar	Fibre	Protein	Salt
11.3 g	4.3 g	22.7 g	0.99 g