A highlight of Moroccan cuisine, shakshuka is a classic dish in which eggs are poached in a rich vegetarian stew of tomatoes, peppers, and lots of herbs and spices. Warm, delicious, and full of protein, this supremely satisfying comfort food is the ultimate one-pan dish.
Shakshuka comes from the word “shakshek,” which means “shake” or “jiggle” in Arabic. The name refers to the action of mixing the ingredients together in order to prepare this delicious cooking sauce.
Moroccan shakshuka is traditionally cooked in a skillet or tagine and served while sizzling hot. Eggs are cracked into the sauce and slowly poached, forming cooked whites and runny yolks.
Shakshuka originated in Morocco and eventually spread to other countries throughout North Africa and the Middle East. In recent years it has gained immense popularity in the U.S. and Europe, where it’s often served for breakfast, brunch, or lunch in coffee shops and cafes. The beauty of this versatile dish is that it can be enjoyed for any meal, any time of day, even dinner.
Shakshuka and World Cuisine
Variations of shakshuka are found in traditional cuisines throughout the Mediterranean and the world. The richly seasoned sauce could be considered the North African cousin of Italian marinara sauce, although shakshuka is more nourishing, with greater dimension and a spicier kick. Eggs in Purgatory is a popular Southern Italian dish similar to shakshuka, with eggs poached in a bubbling hot marinara sauce. Turkish cuisine features menemen, a popular one-pan dish of scrambled eggs, tomatoes, peppers, and occasionally onions, as well as şakşuka, a meze (appetizer) made from eggplant and zucchini (but no eggs). Yet another distant relative of shakshuka is Mexican huevos rancheros, aka “ranch eggs,” a traditional breakfast served at Mexican farms, with fried eggs and cooked tomato-and-chile salsa over corn tortillas.
How to Use Mina Shakshuka Sauce
Pour one jar of Mina’s all-natural and vegan Shakshuka Sauce in a pan over medium heat and bring to a simmer. Once sauce is simmering, crack eggs on top. Cook uncovered for 2 minutes, then cover and continue to cook for another minute, or until the egg whites are just set and the yolks are still partially runny. Season with salt and freshly cracked pepper and garnish with chopped fresh parsley or cilantro (crumbled feta and avocado make great optional additions), and serve immediately with crusty bread for mopping up the delicious sauce and runny yolk. Enjoy!