This is an accepted version of this page
 Shakshouka in a cast iron pan | |
| Alternative names | Shakshuka, chakchouka |
|---|---|
| Type | Main dish |
| Place of origin | Ottoman North Africa |
| Main ingredients | Tomatoes,harissa,eggs,olive oil |
Shakshouka[a][b] is aMaghrebi[1][2][3] dish of eggspoached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced withcumin,paprika, andcayenne pepper. Shakshouka is a popular dish throughoutNorth Africa and theMiddle East.[4]
Shakshuka is a word for "mixture" inAlgerian Arabic, and "mixed" inTunisian Arabic.[5][6] TheOxford English Dictionary describes the English version of the word as being borrowed from more than one origin: anonomatopoeic Maghribi Arabic word, related to the verbshakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together", and theFrench wordChakchouka, which was borrowed into English in the nineteenth century,[7] and which itself had been borrowed into French from Algerian Arabic.[8]
Gil Marks, while noting some similarities with the Ottoman dishmenemen, suggests that shakshouka evolved fromşakşuka which spread to the Maghreb through the influence of the Ottoman Empire.[1] Anthony Buccini noted similarities between a wider range of vegetable stews. He andNoam Sienna conclude that both shakshouka and menemen, among other dishes likepiperade andratatouille, are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.[2][3]
The migration ofMaghrebi Jews in the 1950s brought the dish toIsrael, where it was subsequently widely adopted. The dish was not previously present inPalestinian orLevantine cuisine.[1][2] Shakshouka began appearing in Israeli restaurants in the 1990s.[9]
Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks addpreserved lemon, saltysheep milk cheeses, olives,harissa or a spicy sausage such aschorizo ormerguez.[10] Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkishmenemen.[11][12]
InAlgeria, 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 ishmiss, which is often served alongside traditionalkesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. InTunisia, a similar dish calledslata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.
InSyria,jaz maz [ar] is a similar eggs-and-tomatoes dish, it is sometimes referred to asshakshouka.[13][14][15]
In Morocco, there is a dish referred to asbīḍ w-maṭiša (بيض ومطيشة "egg and tomato").[16][17]
InEgypt, the dish features the typical poached eggs in a spicedtomato-based sauce but with some variations in ingredients. The base consists of sautéedonions,garlic, and choppedbell peppers cooked until softened.[18] Chopped tomatoes or tomato paste is then added, along with spices such ascumin,paprika, andchili powder.[18] Once the sauce thickens, eggs are cracked directly into the mixture and poached until the whites are set but the yolks remain runny.[18] It is garnished with fresh herbs likeparsley andcilantro, sometimes also a sprinkle ofdomiati cheese. The dish is commonly enjoyed with warmeish baladi, and is a popular choice for breakfast in the country.[18]
Some variations of shakshouka can be made withlamb mince, toasted whole spices, yogurt and fresh herbs.[19] Spices can include groundcoriander,caraway,paprika,cumin andcayenne pepper.[20][21] Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.[22] TheNorth African dishmatbukha can be used as a base for shakshouka.[23]
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,[24] and, likehummus andfalafel, is a Levantine regional favorite.[25] On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.[26]
In Jewish culture, a large batch of tomato stew may be made on Friday for theSabbath dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs.[12] InAndalusian cuisine, the dish is known ashuevos a la flamenca; this version includes chorizo andserrano ham.[27] InItalian cuisine, there is a version of this dish calleduova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.[28]
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