Have you ever craved something you never had before? I’ve seen so much of this dish lately that I actually craved it. Almost like I had a taste of it with each video, picture, and recipe roaming amongst social media.

Shakshuka is a Tunisian dish of eggs poached in a spicy tomato pepper sauce. I can say this is the first Tunisian dish I’ve ever made and it’s now top of the list of my favorite egg dishes!

I started by creating the base sauce. Onion, bell pepper and garlic sautéed before incorporating all the contrasting spices, along with tomato paste for a delicious balancing act – sweetness, acidity, richness, and heat!

To finish, I poached the eggs directly in the sauce, covering the pan to trap the heat for an even cooking. And you MUST finish the shakshuka with a generous sprinkle of feta cheese and cilantro.

Serve with pita bread or any kind of bread to mop up the sauce.

I personally think Shakshuka is the ultimate eggs-for-dinner dish, but it is a very popular brunch and breakfast dish.

Notes:

• This is a basic shakshuka recipe. For what I’ve learned, there are no set shakshuka rules. You can add kale, sausage, avocado onto your shakshuka.
• I used Cento Italian peeled tomatoes for the sauce and smashed-cut with a spatula. Italian can tomatoes are sweeter and lower in acidity- besides being non-gmo always!
• Shakshuka! It’s so fun to say! But, do you know what does it mean?