There was a time in my life when I ate shakshuka on an almost daily basis. The Shuka Truck (now sadly closed) used to park very close to my office and was one of my frequent lunch spots. But before I wax poetic about shakshuka, let me just make sure everyone knows what it is: a delicious, middle-eastern/North-African dish composed of eggs cooked in a spicy tomato sauce.
Because shakshuka is eaten in so many parts of the world, there are many different varieties. This also means that – like tomato sauce in general – it is highly customizable. The tomato element can be spicy, smoky, tangy, spiked with warming Middle-eastern spices like cumin/paprika, or laced with fresh herbs like parsley and basil. Single servings of shakshuka are also a great way to use up leftover tomato sauce – just sauté some chives in olive oil, add your sauce, spice it up if you wish, and then crack some eggs into it!
The version below is simple and delicious – the tomato sauce base falls on the tangy end of the spectrum and uses Italian spices. In addition to making a great base for my shakshuka, this is the sauce I use for spaghetti dinners and pizza nights. While I call for fire-roasted tomatoes, there is no smokiness – the fire-roasting simply helps give this sauce plenty of zest while keeping it free of onion and garlic. I hope you enjoy it as much as I do!