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. It is believed to have Algerian and Tunisian origins.
Shakshouka in Tamazight means "a mixture." In Hebrew it means “all mixed up.”
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. In Libya, Shakshouka is a traditional breakfast meal.
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. 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).
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Shakshuka - What I really wanted to eat in Jerusalem, www.davidinisrael.com
The REAL Shakshuka, www.jewlicious.com