Shakshuka & Eggah — country by country
Eggs meet tomato and herbs — poached in sauce in the Levant, folded into a thick herb cake in Egypt.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇵🇸 Palestine
✨ Green chili heat and olive oil finish; eggs left barely set.
Only in Palestine
- ripe tomatoes, grated
- green chili
- onion
🇹🇳 Chakchouka
✨ Harissa heat and smoky roasted peppers; merguez sausage when the occasion allows.
Only in Tunisia
- tomatoes
- roasted green peppers
- harissa
- caraway
🤝 Both use
- eggs
- garlic
- olive oil
🇵🇸 Palestine
⏱ 25 minGalilee-style shakshuka: eggs poached in peppery tomato, mopped with taboon bread.
✨ What makes it special
Green chili heat and olive oil finish; eggs left barely set.
🇹🇳 Tunisia
⏱ 30 minKnown here as: Chakchouka
Tunisia claims the original chakchouka — hotter, with harissa and roasted peppers under the eggs.
✨ What makes it special
Harissa heat and smoky roasted peppers; merguez sausage when the occasion allows.
🇪🇬 Egypt
⏱ 25 minKnown here as: Eggah
The Egyptian eggah is a thick golden cake of eggs, flour, and a whole garden of herbs.
✨ What makes it special
Frittata-thick, packed with parsley, dill, and leek — eaten in bread like a sandwich.