Shakshuka (pronounced Shahk-SHOO-kah!) is a classic North African and Middle Eastern dish that has gone on to become a vegetarian favorite across the globe due to its ease of making (+ taste, of course!)

It literally translates to “a mixture”, and the traditional version is a simple combination of simmering tomatoes, onions, garlic, spices, and gently poached eggs. It is nourishing, filling and full of flavour. You are most definitely going to keep coming back to this skillet-based recipe because it also comes together in almost no time.

There are two simple parts to this recipe:
– The thick, chunky tomato mixture with olive oil (also called shakshuka sauce) made of tomatoes, bell peppers, onions, and garlic +
– The eggs, which are nestled in the cooked mixture.

You can also try out a whole bunch of variations, starting with the Green Shakshuka (made with spinach) to Shakshuka with meat and so many more. Traditionally Shakshuka is served with warm pita bread. But you can savour it with naan, any other breads of your choice, or as is.

What’s more? It is also great for make-ahead as you can make a large batch of the sauce and just cook the eggs in it whenever you need a 15-minute quick meal any time of the day!

Let me know how you like this recipe when you try it and I’d love to see your versions, so don’t forget to tag me in those!
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