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What Is Shakshuka and Where Did It Come From?

What Is Shakshuka and Where Did It Come From?

Shakshuka is a North African and Middle Eastern made from poached eggs in a tomato, chilli and onion sauce, commonly garnished with cumin, paprika, cayenne pepper nutmeg. Although the dish has existed in the Mediterranean and Middle Eastern regions, it originated in North Africa, a typical Moroccan dish.

Shakshuka is prepared over low heat, starting with the vegetables and spices; once cooked, the eggs are added. This food is very similar to the Turkish dish Menemen and the Mexican dish known as Huevos Rancheros.

Shakshuka is also popular in Palestine and Israel, where North African Jews introduced it. In Israeli cuisine, the dish is prepared with eggs, tomatoes, onion or garlic.

Watch Home Cooking Adventure’s video to learn how to make Shakshuka.

According to writer Claudia Roden, Tunisian cooks add artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often found on breakfast menus, but it is also a popular late-night meal or a launch meal in Israel.

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Shakshuka is usually eaten with bread, like many Arabic dishes, or with pita bread dipped into the food. Although not a very common dish in Western culture, shakshuka is found worldwide in Arab, Moroccan, or Sephardic restaurants that are kosher.

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