Shakshuka
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Easy
History & Origin
Eggs poached in a spiced tomato-and-pepper sauce are associated with North Africa and are now particularly prominent in Tunisian and Israeli cooking. The dish travelled through migration around the Mediterranean; its exact single birthplace is less important than its shared regional life.