Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce.
The sauce commonly begins with tomatoes, onions, and peppers, seasoned with ingredients such as cumin, paprika, and chili. Eggs are cracked into the simmering mixture and cooked until the whites set while the yolks may remain soft.
Shakshuka is strongly associated with Tunisia, where related preparations developed in North African cooking, and it later became widely popular across the Middle East. Its exact origin is sometimes debated because similar egg-and-tomato dishes exist in several regional cuisines.
It is usually cooked and served in the same skillet, often with bread for scooping. Shakshuka should not be confused with Turkish menemen: menemen generally scrambles the eggs into the pepper-and-tomato mixture rather than poaching them intact.