Short answer
Shakshuka is a North African and Middle Eastern dish of eggs gently cooked in a spiced sauce of tomatoes, peppers and onions. It is served in the pan with bread for dipping and is eaten at breakfast, brunch or lunch.
Shakshuka is a dish of eggs baked or simmered in a spiced sauce of tomatoes, peppers and onions, served in the pan it was cooked in. It comes from North Africa and is eaten across the Middle East and Israel, usually with bread to mop up the sauce. It works for breakfast, brunch or a light lunch.
What is shakshuka?
Shakshuka is eggs cooked directly in a tomato sauce, so the whites set while the yolks stay soft. The sauce is built on onions, peppers and tomatoes, flavoured with cumin and paprika, and often finished with chilli.
The name is commonly given as shakshuka or shakshouka, and in parts of North Africa as chakchouka. Many sources link the word to a Maghrebi Arabic term meaning a mixture, which suits a dish made from many vegetables stewed together. The sauce is the main part of the dish, and the eggs sit in shallow wells in it.
Where does shakshuka come from?
Shakshuka is widely associated with Tunisia, Algeria, Libya and Morocco, and it spread across the Middle East and to Israel, where it became a popular breakfast. Exactly where it began is disputed, and several countries claim it as their own.
Tomatoes and peppers reached North Africa from the Americas via Spain and the Ottoman world, so the tomato version of the dish is relatively recent in culinary terms. Versions of eggs cooked in a vegetable sauce exist across the Mediterranean, which is why shakshuka has many cousins. Spanish huevos a la flamenca and Turkish menemen are two examples.
What spices go in shakshuka?
Shakshuka is usually seasoned with ground cumin, paprika and chilli. Many cooks add garlic, a little sweet or smoked paprika, ground coriander and a pinch of caraway, and finish with fresh parsley or coriander.
| Ingredient | Role in the dish |
|---|---|
| Cumin | Warm, earthy base note |
| Paprika (sweet or smoked) | Colour and mild sweetness |
| Chilli or harissa | Heat |
| Garlic | Savoury depth |
| Fresh coriander or parsley | Freshness on top |
Harissa, a North African chilli paste, is common in the Tunisian style. Smoked paprika gives a deeper flavour that suits a long-simmered sauce.
How is shakshuka made?
Shakshuka is made by softening onions and peppers, adding garlic and spices, simmering tinned or fresh tomatoes into a thick sauce, then cracking in eggs and covering the pan until the whites set. The whole dish takes about 30 minutes.
- Cook sliced onion and red pepper in olive oil until soft.
- Stir in garlic, cumin, paprika and chilli for a minute.
- Add chopped tomatoes and simmer until thick, about 15 minutes.
- Make wells in the sauce and crack in the eggs.
- Cover and cook gently until the whites are set and the yolks are still soft.
- Scatter with herbs and serve in the pan.
The sauce should be thick enough that the eggs do not sink. If it is too runny, simmer longer before adding the eggs.
What do you eat with shakshuka?
Shakshuka is eaten with bread for scooping, and the choice is flexible. Crusty bread, warm pitta, sourdough and flatbread all suit it.
Common extras are crumbled feta, labneh or yoghurt, olives, pickled vegetables and a sprinkle of za’atar. A small salad of cucumber and tomato makes it a fuller meal. For a drink, a flat white or a pot of tea fits a breakfast plate, and fresh juice works at lunch.
Shakshuka vs menemen: what is the difference?
Shakshuka keeps the eggs whole in a thick tomato and pepper sauce, while menemen is a Turkish dish where the eggs are scrambled into softened peppers and tomatoes. Both are tomato and egg dishes from the same wider region.
Shakshuka usually has more spice, especially cumin, and is served in the pan. Menemen is softer, looser and often made with butter and green peppers. A third relative, huevos rancheros, is Mexican and sits eggs on tortillas with a chilli sauce, so it is a distant cousin rather than a variation.
Is shakshuka on the Lazy Graze menu?
Yes. Lazy Graze lists shakshuka in the breakfast section of its recorded menu, and reviewers mention it. It is described there as eggs baked in a spiced tomato sauce.
Lazy Graze is a tea room and cafe in Cheltenham, and this site is an independent guide, not the cafe. The dish name comes from listings read on 13 November 2026, with no price published and no detail on bread or extras, so confirm with the cafe. The cafe’s Facebook page carries the current menu. See the recorded menu and the opening hours.
How do you order shakshuka in a cafe?
Order shakshuka by name and ask how spicy it is. Ask which bread comes with it, and whether the eggs are cooked with a runny yolk, which is the usual way.
If you are sharing, ask whether a larger pan or extra bread is available. If you avoid dairy or specific meats, check for feta or sausage, which some cafes add. Allergen details were not confirmed in the sources used here, so ask the cafe directly.
What are the common variations of shakshuka?
Shakshuka has many regional and personal variations, and the base of eggs in tomato sauce stays the same. Cooks add vegetables, cheese or spice to suit local taste.
| Variation | What changes |
|---|---|
| Green shakshuka | Spinach, courgette, kale and herbs replace the tomato base |
| Feta shakshuka | Crumbled feta is stirred in or scattered on top |
| Spicy shakshuka | Extra harissa, fresh chilli or chilli flakes |
| Aubergine shakshuka | Cubed, softened aubergine in the sauce |
| Chickpea shakshuka | Tinned chickpeas make it heartier |
A version with beef or lamb mince or spiced chicken sausage is also common in cafes that want a more filling dish. Whatever the variation, the eggs are added last and cooked only until the whites set.
How do you keep the yolks runny in shakshuka?
Keep the yolks runny by cooking the eggs gently with the lid on and taking the pan off the heat as soon as the whites turn opaque. The hot sauce keeps cooking the eggs for a minute or two after you stop.
Start checking after about four minutes. The whites should be set and the yolk should still wobble when the pan is gently shaken. Eggs straight from the fridge need a little longer, so many cooks let them sit at room temperature for ten minutes first. Once the pan is at the table, the yolk will continue to firm slightly, so serve it straight away.
What is shakshuka sauce used for besides eggs?
The tomato and pepper sauce is useful on its own, and cooks use it as a base for other dishes. It works spooned over rice, stirred through pasta, served with grilled fish or chicken, or used as a sandwich filling.
Because it keeps well in the fridge for a few days, some people make a large batch of sauce and cook eggs in it a portion at a time. That is a practical way to have shakshuka ready quickly during a busy week, and the flavour tends to deepen overnight.
Common questions
How do you pronounce shakshuka?
Most English speakers say shak-SHOO-kah, with the stress on the middle part. Variants of the spelling include shakshouka and chakchouka, and all name the same dish of eggs cooked in tomato sauce.
Is shakshuka spicy?
It can be, but heat varies. The base is cumin, paprika and tomatoes, and chilli or harissa is added to taste. Many cafes keep it mild and let diners add chilli sauce at the table.
Is shakshuka vegetarian?
The classic version is, because it is built from eggs, tomatoes, peppers, onions and spices. Some recipes add merguez sausage or feta, so ask about extras if you avoid meat or cheese.
What bread goes with shakshuka?
Crusty bread, pitta, challah, sourdough or flatbread all work. The point is to have something to scoop up the sauce and runny yolk, so choose bread that is sturdy enough to hold it.
For the address, opening hours and menu, see Lazy Graze in Cheltenham.
This article is general information from an independent guide, not from Lazy Graze itself. For the store’s current details see hours and location.