Shakshouka

For the shredded flatbread and chickpea dish, see Chakhchoukha.

Shakshouka served in a pan

Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. ^[1] It is believed to have Algerian and Tunisian origins.^[2]

Etymology

Shakshouka in Tamazight means "a mixture." In Hebrew it means “all mixed up.” ^[3]

History

Shakshouka is a staple of Tunisian, Egyptian, Libyan, Algerian, and Moroccan cuisines, and is also popular in Israel, where it was introduced by Tunisian Jews.^[4] In Libya, Shakshouka is a traditional breakfast meal.^{[citation needed]}

In Israel, the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce.^[3]According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug a hot green paste.^[3]

Similar dishes

Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros.

See also

• Cuisine of Israel

References

1. ^ Claudia Roden, The new book of Middle Eastern food, p. 168
2. ^ International Inner Wheel Sfax, Nos recettes de tous les jours et jours de fêtes, p115
3. ^ ^{a b c} Shakshuka: Israel’s hottest breakfast dish
4. ^ Gur, Jana, The Book of New Israeli Food: A Culinary Journey, Schocken (2008) pp.80-82 ISBN 0805212248

External links

• Jewlicious—Authentic Moroccan Jewish Shakshuka recipe
• The Shiksa—Shakshuka recipe inspired by Doctor Shakshuka in Israel