Shakshuka is a flavor-filled yet easy to make dish, often associated with Mediterranean cooking. While it’s wildly popular in the Middle East, it’s believed to have actually gotten its roots in Tunisia.
Because it can be tied back to so many different regions (Israel, Morocco, Egypt, Syria), there are endless variations to this classic recipe. From including chickpeas or cheese to meat and leafy greens, there are lots of adaptations out there.
This is also true when it comes to the spice level. The traditional version I’ve had of this dish generally uses harissa or cayenne peppers. Since I wanted to make a mild, Whole30 version, however, I decided to keep it simple. I used enough spice for a nice little ‘kick’, but you can 100% tailor this based on your flavor preferences.
If you’re not doing Whole30, you might consider serving this with pita or crispy Siete Tortillas to dip, as is closer to tradition. If you are doing Whole30, I personally find this recipe to be filling as is, but you could also serve up a side of crispy potatoes or easy breakfast salad.
