Shak-shak is a Middle Eastern and North African dish made with eggs poached in a rich, spiced tomato and pepper sauce. It’s a staple breakfast or brunch dish in many countries, particularly popular in Israel, Tunisia, Egypt, and Morocco, though its exact origins are debated.
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Main Ingredients:
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Eggs – Poached directly in the sauce.
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Tomatoes – Fresh or canned, they form the base of the sauce.
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Bell Peppers – Usually red, chopped and cooked with the tomatoes.
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Onions & Garlic – Sautéed for flavor.
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Spices – Common ones include cumin, paprika, chili powder, and cayenne for a warm, slightly smoky flavor.
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Olive Oil – For cooking the base ingredients.
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Fresh Herbs – Parsley or cilantro often used for garnish.
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Optional Additions – Feta cheese, harissa, olives, spinach, or chickpeas.
Serving Style:
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Typically served in the same skillet it's cooked in.
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Accompanied by pita bread, flatbread, or crusty bread to scoop up the sauce.
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Often enjoyed as a breakfast or brunch, but suitable for any meal.
Cultural and Historical Context:
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The word “shakshuka” comes from Arabic, meaning “a mixture.”
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While its precise origin is disputed, many believe it began in North Africa (Tunisia) and spread to the Middle East, especially Israel, where it became a popular part of the cuisine.
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It’s a one-pan meal that is simple to prepare, budget-friendly, and easily customizable.
Modern Variations:
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Green Shakshuka – Uses spinach, kale, or other greens instead of tomatoes.
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Cheesy Shakshuka – Includes melted cheese or feta on top.
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Meaty Shakshuka – Sometimes includes merguez sausage or ground lamb.
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