Shakshuka originates from North‑African countries such as Tunisia and Morocco and spread throughout the Mediterranean, especially Israel and Palestine, where it became a staple breakfast. The dish reflects the region’s love of simple, vegetable‑based stews topped with protein‑rich eggs.

In Israel, Shakshuka often includes cumin and paprika, while Tunisian versions may add harissa for heat. Some coastal variants incorporate preserved lemons or feta, and in Turkey a similar dish called menemen uses green peppers and sometimes Turkish sausage.

Traditionally, Shakshuka is served hot straight from the skillet, accompanied by crusty bread such as pita, challah, or sourdough for dipping. It is eaten for breakfast or brunch, often shared family‑style.

Shakshuka is a common weekend brunch dish and is also served during religious holidays like Ramadan (for suhoor) and Jewish holidays such as Shabbat morning, where a warm, nourishing meal is valued.

Authentic Shakshuka relies on fresh tomatoes, bell peppers, onions, garlic, cumin, paprika, and olive oil. Substitutes include canned tomatoes, frozen bell peppers, or a pinch of chili powder if fresh spices are unavailable.

Common errors include burning the garlic, using too much liquid which prevents the sauce from thickening, and overcooking the eggs so the yolks become hard. Keep the heat moderate and monitor the sauce consistency before adding eggs.

Covering traps steam, allowing the egg whites to set gently while keeping the yolks runny. This method mimics the poaching effect without needing a separate pot of water.

Yes, you can prepare the tomato‑pepper sauce up to two days ahead; store it in an airtight container in the refrigerator. Reheat gently and add fresh eggs to finish the dish just before serving.

The sauce should be thick enough to coat a spoon, with visible pieces of tomato and pepper. The eggs should have fully set whites that are still tender, and yolks should remain glossy and slightly runny unless you prefer them firm.

The YouTube channel Dr. Anna Pleet specializes in evidence‑based nutrition education, focusing on the Mediterranean diet, healthy lifestyle habits, and practical cooking tips from a medical doctor trained in Italy.

Dr. Anna Pleet blends medical nutrition science with culinary demonstrations, emphasizing nutrient balance, portion control, and the health impacts of each ingredient, whereas many cooking channels focus primarily on flavor or technique alone.