Shakshuka · North African · Breakfast
Shakshuka
Born in Tunis, Tunisia
“Eggs poached directly in spiced tomato, served in the pan they were born in.”
2,660 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention trembling yolks first
8 in 10 say it's worth it for the cumin-paprika depth
4 in 10 would come back the same week
4 in 10 note: watery versions abound
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs
The story the reviews tell
Yolk-tremble is the standard reviewers hold every kitchen to — set yolks are mourned. The pan-to-table service and the bread-dredging finale are described as the format's genius, and watery sauce is the one unforgivable failure.
What makes this version distinct
North African by birth, adopted across the Middle East: peppers and tomatoes cooked down with cumin and paprika into a thick sauce, wells made with a spoon, eggs cracked in and poached until the whites set and the yolks tremble. Served in the skillet with bread for dredging. The sauce must be thick enough to hold the eggs like settings hold stones.
Signature elements
What people love
- trembling yolks
- cumin-paprika depth
- communal pan
- bread finale
Know before you go
- watery versions abound
- overset yolks common
