What Is Shakshuka Sauce and How Do You Use It?

May 13, 2026

Okay, let me guess. Someone sent you a TikTok, or you spotted a jar at a market, or you overheard someone at brunch raving about Shakshuka and you thought what even is that?

I hear this all the time. And honestly? I love being the person who gets to introduce you to it. Because once you know Shakshuka, there’s no going back.

Let Me Take You Back to Bondi
Before I started bottling this stuff, I ran Café Zohara on Bondi Beach. And Shakshuka? It was our absolute bestseller. Every single weekend, tables full of people discovering it for the first time, eyes going wide after the first bite, asking me what was in it.

The answer was always the same it’s my grandmother’s recipe. Zohara. Casablanca, Morocco. A woman who cooked entirely by feel, by heart, by love. Tomatoes, capsicum, chilli, garlic, good olive oil. Simple. Soulful. Unforgettable.

When the café closed, I spent years trying to figure out how to bottle that feeling. Then 2020 happened, we were all stuck at home, and something clicked. I created Zee’s Shakshuka Sauce and here we are.

So What Actually Is Shakshuka Sauce?
It’s a rich, slow-cooked tomato and capsicum sauce with North African roots. It’s got warmth from the chilli, depth from the garlic, and a smoothness from Australian extra virgin olive oil that just ties everything together. It’s not your average tomato sauce. It has a whole personality.
It’s also naturally sugar-free, gluten-free, and dairy-free made with real ingredients, packed in a recyclable glass jar, and handmade here in Australia. No weird stuff. No shortcuts.

And yes it won a Royal Sydney Show Award. Grandma Zohara would be absolutely thrilled. Probably also a little smug, honestly.

The Classic Way Eggs!
The most traditional way to eat Shakshuka is with eggs, and it is stupidly good for how easy it is:
1. Pour the sauce into a pan on medium heat
2. Make little wells with a spoon
3. Crack an egg into each well
4. Cover with a lid, cook 5 to 8 minutes
5. Eat straight from the pan with pita or sourdough
One pan. 10 minutes. Looks like you really tried. You didn’t, but nobody needs to know that.
But Don’t Stop There
Pasta, baked fish, meatballs, chickpeas, pizza base, couscous bowls this sauce is wildly versatile and I’ll be sharing all of those ideas right here on the recipes blog. So stay close.
For now, go grab a jar. I promise it’ll earn a permanent spot in your kitchen.
Shop Shakshuka Sauce