Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.

Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well.

Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable – the sauce can be thinner or thicker, while the eggs can be completely firm or soft.

For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.