Maghreb

Practical advice

This shakshuka combines tomato, pepper, cumin and paprika before adding eggs. Variants extend beyond this section; the recipe claims neither an exclusive origin nor one definitive version. Reduce sauce before poaching eggs.

Practical notes

The shakshuka in this selection cooks eggs in reduced tomatoes with onion, pepper, cumin and paprika. It is one practical version, not a complete account of Maghrebi cuisines. Prepare the sauce ahead and cook the eggs close to serving. Use a wide pan or two smaller pans so eggs do not overlap. Bread is a separate accompaniment. Choose fully cooked eggs when required for your diners.

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