dish of eggs poached in a sauce of tomatoes, chili peppers, onions From Wikipedia, the free encyclopedia
Shakshouka (Arabic: شكشوكة) is a dish of poached eggs on a type of tomato sauce. The tomato sauce has olive oil, peppers, onion, and garlic. It might be seasoned with cumin, paprika, and cayenne. Shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange.[1]
Shakshouka in a cast iron pan | |
| Alternative names | Shakshuka, chakchouka |
|---|---|
| Place of origin | Disputed; Maghreb, Ottoman Empire or Yemen |
Where this dish actually came from is still disputed with claims of Moroccan, Tunisian, Turkish, and Yemeni origins.[2] The dish has been part of Sephardic cuisine for a long time.[3][4]
Shakshouka can have different ways of cooking or seasonings. Meat, cheese (usually feta) and other foods could be added to the dish.
Shakshouka is served for breakfast, but it can be served any time of the day, like in Israel.
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