History & Origin
Shakshuka likely originated in North Africa — Tunisia is often credited — before spreading through the Ottoman-linked Mediterranean and becoming a fixture of Levantine and Israeli breakfast tables. Its name is thought to come from an Arabic word meaning 'all mixed up'.
Ingredients
Tomato, red and green pepper, onion, garlic, cumin, paprika, chilli, olive oil, eggs, often feta on top, and fresh herbs such as parsley or coriander.
Traditional Preparation
Peppers and onion are softened in olive oil, then tomato and spices are added and simmered down into a thick sauce. Wells are made in the sauce, eggs cracked into them, and the pan covered or finished under heat until the whites set and the yolks stay soft.
Regional Variations
Classic tomato-pepper version, green shakshuka with spinach and herbs instead of tomato, and versions finished with crumbled feta or labne.
Pairings
Warm bread or pita for scooping, black tea, or a glass of fresh juice.
How It Is Served
Straight from the pan it was cooked in, eggs just set, with bread alongside for dipping.
Did You Know
Despite its North African roots, shakshuka is claimed as a breakfast staple across Turkey, Israel and the wider Levant, with each country insisting on its own version.
Shakshuka at SkaZka Bali
SkaZka Bali serves both Classic Shakshuka and a Veggie Shakshuka on the breakfast menu — eggs simmered in spiced tomato and pepper sauce, served straight from the pan.