How Shakshuka Became My Edible Passport: A 3-Country Love Story (With Recipe)

Name: Butter Garlic Naan Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 2 tbsp curd (yogurt); 1 tsp baking powder; 1/2 tsp baking soda; Salt to taste; 1/2 cup milk; 1 tsp sugar; 2 tbsp oil; 4-5 cloves garlic (finely chopped); 2 tbsp butter; Chopped coriander (for garnish)

There are dishes that fill your stomach, and then there are dishes that fill your soul while teaching you about the world. Shakshuka—that glorious mess of tomatoes and eggs—did both for me.

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Berlin, 2018. My third month abroad and I was drowning in currywurst and homesickness. The German winters felt endless, and my attempts at cooking Indian food in a shared kitchen were… let’s say experimental (read: disastrous). Then one rainy Sunday, my Tunisian roommate Samira took pity on me.

“You look like you need sunshine on a plate,” she said, pulling out a skillet. What followed was alchemy—onions dancing in olive oil, tomatoes bubbling into a crimson sea, eggs poaching like little islands of comfort. That first bite? It tasted like someone had translated “home” into a language my taste buds understood perfectly.

What Exactly Is This Magical Dish?

Shakshuka (pronounced shahk-SHOO-kah, though I butchered it as “shock-shoo-ka” for months) is a North African dish that’s traveled the world. At its core, it’s a simmering tomato sauce with poached eggs, but oh—it’s so much more than that.

The beauty? Every country adds its own fingerprint:

Tunisia (where it likely originated): Heavy on the harissa and peppers
Israel: Often includes feta and fresh herbs
Turkey: Sometimes features spicy sausage
My kitchen: Whatever veggies are about to go bad in the fridge

Why This Recipe Will Change Your Mornings

After making this weekly for five years across three countries, here’s why I’m obsessed:

One-pan wonder: Because who has time for dishes?
Breakfast, lunch and dinner: The ultimate crossover dish
Vegetarian comfort that even meat-lovers adore
Endlessly adaptable—more on my kitchen disasters later
Travel without leaving your kitchen: From Tunis to Tel Aviv in 30 minutes

The Ingredients: Simple but Mighty

(Makes enough for 2-3 people, or one very homesick expat)

2 tbsp olive oil (the good stuff—this is the flavor foundation)
1 large onion, diced (no need to be perfect, rustic is good)
3 garlic cloves, minced (or 4 if you’re me)
1 red bell pepper, chopped (yellow works too—I’ve used both when I couldn’t remember which one the recipe called for)
4 ripe tomatoes OR 1 can (400g) diced tomatoes (no shame in canned—my Berlin winter savior)
Spices: 1 tsp paprika, ½ tsp cumin, ¼ tsp chili flakes (adjust to your bravery level)
Salt & pepper to taste (don’t be shy)
3-4 eggs (fresh as possible—they’re the crown jewels)
Fresh herbs: Parsley, cilantro, or both for that Insta-worthy finish

Pro Tip: Add these if you’re feeling fancy—crumbled feta, sliced olives, or even a dollop of yogurt. I once threw in leftover roasted eggplant and it was *chef’s kiss*.

The Foolproof Method (With Room for Creativity)

Step 1: Build Your Flavor Base

Heat oil in a large skillet (cast iron if you have it) over medium heat. Add onions and cook until they’re soft and translucent—about 5 minutes. This is where patience pays off. That one time I rushed this step? Let’s just say the onions had revenge.

Add garlic and bell pepper. Cook another 5 minutes until the peppers soften. Your kitchen should smell incredible by now.

Step 2: Tomato Time

Stir in tomatoes and all spices. If using fresh tomatoes, let them break down into saucy goodness—about 10-12 minutes. You want the mixture thickened but not dry. Important: Taste and adjust seasoning now. I’ve forgotten the salt before and let me tell you—sad shakshuka is a real thing.

Kitchen Confession: My first attempt in Berlin ended with tomato sauce all over the stovetop because I didn’t realize how violently fresh tomatoes bubble. Samira walked in to find me frantically wiping splatters while muttering Hindi curses. She laughed, handed me a wooden spoon, and said “Stir more, clean less.” Life lesson, really.

Step 3: Egg-cellent Adventure

Reduce heat to low. Using a spoon, make little wells in the sauce and gently crack eggs into them. This is where things get meditative—I like to imagine I’m creating edible nests.

Cover the skillet and let the eggs cook 5-7 minutes. Don’t peek too often! You want the whites set but the yolks gloriously runny. That said, if you prefer hard yolks (no judgment), cook a bit longer.

5 Game-Changing Tips I Learned the Hard Way

The Bread Matters—Serve with crusty bread for dipping. My personal ranking: fresh pita > sourdough > baguette > that sad toast I made with stale bread that one time.
Cheese is Your Friend—Crumbled feta or goat cheese takes it next-level. Added bonus: makes it look fancier when friends come over.
Low and Slow Wins—Cooking the eggs too fast leads to rubbery whites and cold yolks. Patience, grasshopper.
Leftovers Get Better—The sauce alone keeps for 3 days. Just reheat and add fresh eggs.
Make It Yours—Added spinach last week? Brilliant. Threw in some chorizo? Spanish shakshuka, baby!

Serving Suggestions That’ll Make You Feel Fancy

Presentation is everything when you’re trying to impress your brunch date or your Instagram followers:

The Classic: Straight from skillet to table with herbs scattered like confetti
The Brunch Spread: With labneh, olives, and an array of breads
The Hangover Cure: Extra spicy with a side of crispy potatoes (you’re welcome)
The “I’m Healthy” Version: Topped with avocado slices and a kale salad (we both know you’re adding bread anyway)

True Story: When I finally went home to Mumbai, I made shakshuka for my mother. She took one bite and said “This is just eggs in curry.” I nearly choked on my chai laughing. But two days later? I caught her making it for breakfast. Victory.

Why This Dish Means More Than Food

Shakshuka became my edible Rosetta Stone—a dish that helped me connect across cultures:

The Turkish grocer who taught me to add a pinch of sugar to balance acidity
The Israeli coworker who insisted I try it with zhug (life-changing)
The German neighbor who now makes it every Sunday after tasting mine

In every country, it’s made slightly differently, but always with the same warmth. That’s the magic—it’s not about authenticity, but connection.

Your Turn to Cook (and Connect)

Now that you’ve got the recipe and the stories, it’s your turn. Will yours be spicy? Cheesy? Topped with something unexpected? However it turns out, share it—with someone you love, or someone you’re just getting to know.

And if you’re feeling brave, tag me @khanakhazana with your creations. Use #ShakshukaStories—I’ll share my favorites!