Shakshuka Origins and Myths: Setting the Record Straight 🔥
- Saff Bn
- Feb 23
- 5 min read
Updated: Feb 28
Few dishes are as fiercely debated as shakshuka . Who made it first? Who makes it best? Let’s set the record straight, Tunisian style.
The word “shakshuka” (AKA Shakshouka or Chakchouka) comes from the Tunisian dialect, meaning “a mixture.” It’s a fitting name because shakshuka is the ultimate democratic dish; made by the rich, the poor, and everyone in between.
Before it found its way onto Middle Eastern café menus and global brunch spots, shakshuka had been a staple on Tunisian tables for generations. In the mid-20th century, as Tunisian Jews migrated to the Middle East, they took shakshuka with them. Over time, the dish was adapted, incorporating Middle Eastern spices like cumin and paprika.
📜 Key Fact: Shakshuka traveled the world, adapting along the way, but its roots remain in Tunisia.
Tunisian vs. Middle Eastern Shakshuka: What’s the Difference? 🔍
1️⃣ Slow Cooking for Maximum Flavor
Tunisian shakshuka is cooked low and slow, allowing the flavors to meld together over time. In contrast, Middle Eastern shakshuka is often cooked faster, with a smoother texture and a lighter, more uniform sauce.
2️⃣ The Spices, The Harissa, & The Olive Oil
While Middle Eastern shakshuka leans on paprika, cumin, and sometimes even a touch of sugar, Tunisian chakchouka turns up the heat with harissa, the foundation of Tunisia’s identity.
And let’s not forget the olive oil. Not just any olive oil, Tunisian olive oil, ranked THE best in the world: a golden elixir passed down from the Phoenicians of Carthage.
Unlike its Middle Eastern counterpart, Tunisian chakchouka never includes sugar. As for zaatar, while it is a staple in the Levant, it remains uncommon in Tunisia, though you may find it in some variations.
3️⃣ Ultimate Flexibility
The beauty of Tunisian shakshuka is that there are no strict rules.
No eggs? Skip them.
No tomatoes? Use harissa and bell peppers instead.
No fresh veggies? Canned tomatoes will do.
Feeling fancy? Add feta, olives, or a sprinkle of coriander.
Need protein? Try shrimps, merguez, chickpeas, or even leftover lamb.
Meanwhile, in the Middle East, shakshuka has gained global popularity in its classic egg-and-tomato form, often served only one way; with eggs in a tomato sauce, sometimes with feta on top.
🔥 Want to taste shakshuka the way it’s meant to be? Get your hands on authentic Tunisian harissa and world-class olive oil, straight from the source at My Chakchouka!
Authentic Shakshuka Recipe—Like My Mum Made It 👩🏼🍳
There’s no single “right” way to make shakshuka—ask ten Tunisians, and you’ll get ten different recipes. Some like it chunky, others smooth. Some load it with spices, others keep it mild.
But one thing is certain: it’s not about perfection—it’s about making something good with whatever you have.
This is how my mum made it most of the time. No extras, no fancy add-ons—just simple, honest flavors that come together like magic.
Ingredients (For the Real Deal)
📌 Serves: 2-4 | Prep time: 10 min | Cook time: 25 min
🥄 3 tablespoons olive oil (Tunisian, if possible—Ranked the best in the world!)
🧅 1⅓ cups chopped onion
🫑 1 cup thinly sliced bell peppers (any color, whatever’s in your fridge)
🧄 1 garlic clove, minced or crushed (or more, because garlic = life!)
🍅 2½ cups chopped tomatoes (juicy, ripe ones make all the difference)
🌶️ 1 hot chile pepper, finely chopped (optional, but if you like a kick—go for it!)
🔥 1 tablespoon harissa paste (for that deep Tunisian heat!)
🌿 1 teaspoon black pepper
🌶️ 1 teaspoon paprika
🧂 1 teaspoon salt
🥚 4 eggs
Instructions (Step-by-Step)
1️⃣ Start with Love (and Olive Oil)
🍶 Heat a good drizzle of olive oil in a pan over medium-low heat.
🧅 Toss in the onion, bell peppers, and garlic.
🧘♂️ Stir and let them soften—breathe in that amazing aroma.
2️⃣ Build the Sauce
🥙 In a bowl, mix tomatoes, chile pepper, harissa, black pepper, paprika, and salt.
🥘 Add this goodness to the pan.
🪄 Let it simmer on medium-low heat until the tomatoes cook down and the sauce thickens. No rushing—this is where the magic happens.
3️⃣ Crack the Eggs, No Fuss
💫 Make four little wells in the sauce.
🥚Crack an egg into each one, like little pockets of sunshine.
🔒 Cover the pan and let them cook gently over medium-low heat for about 5 minutes—until the whites set but the yolks stay runny.
4️⃣ Serve & Scoop
🔥 Take it off the heat, grab some fresh bread, and dig in.
🔥 No forks, no knives—just rip, dip, and enjoy.
Why Shakshuka Is the Perfect One-Pan Meal 🤩
Shakshuka is one of the easiest, most satisfying meals you can make. Whether you’re looking for a vegetarian Mediterranean dish or just a spicy tomato and egg stew to warm your soul, this dish strikes the perfect balance between simple, flavorful, and authentic.
So, next time you’re hungry, grab your pan, throw in what you have, and start cooking—the Tunisian way!
No rules. No measuring stress. Just good ingredients and a little intuition. 🎉
We Aspire to Be Your Shakshuka 🥘🌍
Shakshuka brings together simple ingredients to create something greater than the sum of its parts; just like My Chakchouka.
We unite Tunisia’s finest artisans, flavors, and traditions in one place, bringing a taste of home to the world. Just as shakshuka is made with passion and creativity, our marketplace is built with authenticity and heart—so that no matter where you are, you can always experience the richness of Tunisia. 🇹🇳✨
Frequently Asked Questions 🙋♂️
❓ Is shakshuka Israeli or Tunisian?
Shakshuka originated in Tunisia and was later introduced to the Middle East by Tunisian Jewish immigrants. While it’s now popular in Israel, its roots remain Tunisian.
❓ Is it shakshuka or shakshouka?
Both spellings are correct! In Tunisia, it’s often written as chakchouka, while other regions use shakshuka or shakshouka—all referring to the same delicious dish.
❓ What is the difference between shakshuka and menemen?
While both are egg-based dishes cooked in a tomato sauce, Turkish menemen is often scrambled and includes cheese and butter, while Tunisian shakshuka keeps the eggs whole and uses harissa and olive oil for spice.
❓ What are the true Shakshuka origins?
Shakshuka originates from Tunisia, where it has been a staple for generations. The name means "a mixture" in Tunisian Arabic, highlighting its humble yet iconic nature.
❓ Is shakshuka Arabic or Israeli?
Shakshuka is originally Arabic and North African, specifically Tunisian, before becoming widely popular in Israeli and Middle Eastern cuisine.
❓ What country eats shakshuka?
Shakshuka is traditionally Tunisian, but today, it’s widely eaten in North Africa, the Middle East, Israel, and Mediterranean regions.
❓ Why is shakshuka healthy?
Shakshuka is rich in protein, fiber, and antioxidants from tomatoes, peppers, and eggs. It’s also low in carbs and made with heart-healthy olive oil.
❓ Is shakshuka eaten in Egypt?
Yes! Egypt has its own version of shakshuka, often using fewer spices and a smoother tomato sauce.
What’s Your Shakshuka Story?
Shakshuka is all about creativity—there’s no wrong way to make it! Do you keep it classic, or do you have a secret twist? Share your version in the comments! 🍳🔥
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