Shakshuka is one of the world’s simplest yet most misunderstood dishes. Before it became a global brunch favorite, it was a slow-cooked Tunisian classic made with olive oil, peppers, and harissa. This guide traces its origins, meaning, authentic recipe, and how it evolved from home kitchens to café menus worldwide.

Shakshouka began in Tunisia, not Tel Aviv or Istanbul. Before it became a global brunch trend, it was a humble North African dish cooked in olive oil, tomatoes, and harissa. This story sets the record straight; calmly, and with pride.