Shakshouka: The Tunisian Dish the World Forgot Came From Tunisia

For years, the story of shakshouka has travelled farther than the people who created it.

You’ll find it on brunch menus from Tel Aviv to Toronto, but few realise its roots trace back to the kitchens of Tunisia.

This article sets the record straight; calmly, factually, and with pride.

What Shakshouka Really Means

The word shakshouka comes from the Tunisian Arabic “chakchouka,” meaning a mixture or to shake together.

It began as a simple recipe and became a way of cooking : quick, honest, and full of flavour drawn from everyday staples.

Long before it became a global brunch trend, it was a humble North African meal cooked over open flame, using what was on hand: ripe tomatoes, olive oil, and spices.

The Tunisian Origin Story

Historians trace chakchouka to 19th-century Tunisia, during a time when tomatoes, peppers, and spices met the North African kitchen through trade.

Tunisian families prepared it at home and carried the recipe with them as they emigrated to Libya, Algeria, and later Israel and France.

Every migration kept the base the same — olive oil, tomato, garlic, cumin — but added local touches.

That’s why the world knows many versions, yet they all echo Tunisia’s original rhythm.

Why the Misattribution Happened

Global recognition often follows migration, not origin.

When Tunisian Jews resettled in Israel after the 1950s, chakchouka entered Israeli cuisine and quickly became iconic.

Media and tourism later amplified that version, leaving the Tunisian root unmentioned.

But food memory doesn’t fade, Tunisian households still cook it daily, without recipes or performance, as they always have.

What Makes Tunisian Shakshouka Unique

Tunisian chakchouka is bolder and deeper in flavour.

It uses harissa — Tunisia’s signature red pepper paste — to build its base, along with generous olive oil and a balance of heat and depth.

Eggs are sometimes added, sometimes not. It’s eaten straight from the pan with bread, shared at any hour. It’s less brunch, more life.

Ingredients That Tell the Story

• Olive oil from Tunisia’s Sahel coast

• Ripe tomatoes, peeled and slow-cooked

• Garlic and onions

• Green or red peppers

• Cumin and caraway

• A spoon of harissa for warmth

• Optional eggs, added at the end

• Bread — always — to gather it all

Simple ingredients. Honest flavors. The kind that come from patience, not price.

The Real Shakshouka Recipe (Simple, Tunisian, True)

1. Heat olive oil in a clay or cast-iron pan.

2. Add chopped onions and garlic; let them soften slowly.

3. Stir in sliced peppers and a spoon of harissa.

4. Add tomatoes and a pinch of cumin and caraway.

5. Simmer until thick and fragrant.

6. Crack eggs on top if desired, cover lightly, and let them poach in the sauce.

7. Serve with warm bread, no garnish needed.

It’s the kind of recipe that doesn’t ask for precision, only attention.

A Dish That Carries a Country

Every plate of chakchouka tells the story of Tunisia’s openness, a land shaped by trade, by craft, and by resilience.

Like the country itself, it holds many influences yet remains unmistakably its own.

To cook it is to participate in that continuity.

FAQ

Is Shakshouka Tunisian or Israeli?

Shakshouka originated in Tunisia and spread through North Africa before reaching Israel via Jewish-Tunisian migrants in the 20th century.

What’s the difference between Tunisian and Israeli versions?

Tunisian chakchouka uses harissa and more spices, while Israeli versions are usually milder and often framed as a breakfast dish.

Is Shakshouka the same as Menemen (Turkey)?

No. Menemen uses eggs scrambled into the sauce, while Tunisian chakchouka keeps the eggs whole or skips them entirely.

Can I make it without eggs?

Yes. The original Tunisian version was often vegan; eaten during lent or simply when eggs weren’t available.

What should I serve with it?

Fresh bread, parsley, olives, or a drizzle of Tunisian olive oil; the essentials of a good table.