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Shakshouka

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For the shredded flatbread and chickpea dish, see

. For the Turkish eggplant dish, see

. For the

documentary film, see

Shakshouka

Shakshouka in a cast iron pan

Alternative

names

Shakshuka, chakchouka

Type

Place of

origin

Ottoman North Africa

Main

ingredients

Individual portion of shakshouka

Shakshouka

is a

dish of eggs

in a sauce of

tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with

, and

. Shakshouka is a popular dish throughout

and the

Etymology

Shakshuka

is a word for "mixture" in

, and "mixed" in

The

describes the English version of

the word as being borrowed from more than one origin: an

Maghribi

Arabic word, related to the verb

shakshaka

meaning "to bubble, to sizzle, to

be mixed up, to be beaten together", and the

word

Chakchouka

, which was

borrowed into English in the nineteenth century,

and which itself had been

borrowed into French from Algerian Arabic.

History

, while noting some similarities with the Ottoman dish

suggests that shakshouka evolved from

which spread to the Maghreb

through the influence of the Ottoman Empire.

Anthony Buccini noted similarities

between a wider range of vegetable stews. He and

conclude that both

shakshouka and menemen, among other dishes like

and

, are

members of a wider family of vegetable stews of common ancestry appearing

throughout the western Mediterranean.

The migration of

in the 1950s brought the dish to

, where it was subsequently widely adopted. The

dish was not previously associated with

Shakshouka began appearing in Israeli

restaurants in the 1990s.

Variations

shakshuka

Vegan shakshouka, with

in place of eggs

Many variations of the basic sauce are possible, varying in spice and sweetness.

Some cooks add

, salty

, olives,

or a

spicy sausage such as

Shakshouka is made with eggs, which

are commonly poached but can also be scrambled, like in the Turkish

, shakshouka is commonly eaten as a side dish, and there are countless

variations of it, each with their own unique blend of ingredients. One such

variation is

, which is often served alongside traditional

. Hmiss

typically includes grilled peppers, tomatoes, and garlic. In

, a similar dish called

is enjoyed,

but it differs from hmiss with the addition of onions, cumin and tuna.

[

]

is a similar

eggs-and-tomatoes dish, it is sometimes referred to as

shakshouka

In Morocco, there is a dish referred to as

bīḍ w-maṭiša

(

بيض ومطيشة

"egg and tomato").

, the dish features the typical poached eggs in a spiced

-based sauce but with some variations in

ingredients. The base consists of sautéed

, and chopped

cooked until softened.

Chopped

tomatoes or tomato paste is then added, along with spices such as

, and

Once the sauce

thickens, eggs are cracked directly into the mixture and poached until the whites are set but the yolks remain

runny.

It is garnished with fresh herbs like

and

, sometimes also a sprinkle of

The dish is commonly eaten with warm

, and is a popular choice for breakfast in the country.

Some variations of shakshouka can be made with

, toasted whole spices, yogurt and fresh herbs.

Spices

can include ground

and

Tunisian cooks may add potatoes,

broad beans, artichoke hearts or courgettes to the dish.

The

dish

can be used as a base for

shakshouka.

Because eggs are the main ingredient, it often appears on breakfast menus in English-speaking countries, but in the

Arab world as well as Israel, it is also a popular evening meal,

and, like

and

, is a Levantine

regional favorite.

On the side, pickled vegetables and North African sausage called merguez might be served, or

simply bread, with mint tea.

In Jewish culture, a large batch of tomato stew may be made on Friday for the

dinner and the leftovers used on

Sunday morning to make a breakfast shakshouka with eggs.

, the dish is known as

huevos a la

flamenca

; this version includes chorizo and

, there is a version of this dish called

uova in purgatorio

(eggs in purgatory) that adds garlic, basil or parsley.