My Amateur version of Shakshuka

I am a person who needs change.  I cannot have the same meals day in and day out, and I must admit, I do not like leftovers.  I am very much a Canadian, but my father was an adventurous eater, and he taught me the same.  To try and enjoy so many different cultures of cooking.  I don’t think I can even say that I love one more than the other.  What is life without diversity.

Our daily breakfast is pretty mundane most of the time.  I was raised that eggs were for breakfast and even as a child, Dad would cook up eggs and bologna that had to be eaten before going to school.  Today, I still cannot walk away from having eggs in the morning.  But I needed something new and Shakshuka came into my life and has become a morning, noon and night favorite.

Shakshuka is a popular dish that has become a staple in Middle Eastern and North African cuisine. This flavourful and nutritious meal is made up of eggs cooked in a tomato and pepper sauce, and is typically served for breakfast or brunch. While the origins of Shakshuka are not entirely clear, this dish has a fascinating history that spans centuries and multiple cultures.

Origins of Shakshuka The exact origin of Shakshuka is a matter of debate, but it is believed to have originated in North Africa or the Middle East. Some food historians believe that the dish originated in Tunisia, where it is known as “chakchouka.” Others believe that it originated in Yemen or the Ottoman Empire, where it was known as “menemen.” Regardless of its origin, the dish has become popular throughout the region and beyond, and is now a beloved dish in many countries around the world.

The following is a recipe for Shakshuka that serves four people: (these ingredients can be tailored to your liking by adding spices such as chilli peppers, chopped jalapeno, dill is nice, lemon juice to brighten it up, etc.)


  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced (or you can do all red)
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 cans of diced tomatoes
  • 4 to 8 eggs (depending on preference)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Crusty bread (for serving optional)


  1. Heat some olive oil in a large skillet over medium heat. Add the onions and peppers and sauté until they are softened (about 10 minutes).
  2. Add the garlic and spices to the skillet and sauté for an additional 2 minutes.
  3. Pour in the diced tomatoes and stir everything together. Bring the mixture to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
  4. Use a spoon to create wells in the tomato sauce and crack the eggs into each well.
  5. Cover the skillet with a lid and let the eggs cook until the whites are set, but the yolks are still runny (about 5-7 minutes).
  6. Garnish with fresh parsley or cilantro and serve with crusty bread.

Conclusion Shakshuka is a delicious and healthy dish that has a rich history and a wide range of variations. Whether you prefer your Shakshuka spicy or mild, with different vegetables and spices, or with a variety of toppings, this dish is sure to become a favorite in your kitchen it certainly is in mine.

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