Shakshuka (also spelled shakshouka) is a delicious recipe hailing from the Mediterranean cuisine of Israel and Tunisia. Various etymologies of the dish's exotic name have been offered:
*Berber: chakchouka "vegetable ragout";
*Hebrew: leshakshek "to shake".
North African Jews from Tunisia are usually credited with introducing shakshuka into Israeli cuisine.
 "shakshouka breakfast in Tel Aviv -- October 2009"; Thursday, October 15, 2009, 05:22:28 |
Popular as a satisfying breakfast dish, shakshuka may also be enjoyed as a side or a main dish for lunch or dinner.
Main ingredients for shakshuka tend to comprise:
• eggs,
• garlic and/or onions,
• peppers, and
• tomatoes.
Other popular additions include:
• eggplants,
• potatoes, and/or
• zucchinis.
Seasoning popularly calls for cumin and salt. European versions include caraway seeds or sweet paprika.
Popular garnishes include:
• cilantro choppings,
• feta cheese chunks,
• green onion curlings,
• flat-leaf parsley snippets.
Shakshuka traditionally is served with bread, such as pita, which soaks up sauce from the pan or serving plate. Orts from a serving of shakshuka are rare.
 Tasty N Sons, Portland, northwestern Oregon |
Shakshouka is a treasured recipe that may be customized by families or regions. My family recipe incorporates both garlic and onions in our cherished version.
In addition to sea salt, I favor seasoning with both white pepper and coarse black pepper. A dash of sweet paprika and a smattering of caraway seeds awaken my taste buds. Garnishing with feta cheese and green onions increases visual appeal and gustatory enjoyment.
Shakshouka served atop really good bread is a tasty variation.
Whatever the variations, shakshouka reigns as great comfort food.
 Golden orange poached eggs contrast enticingly with shakshuka's tomato-based redness; Friday, September 14, 2012, 12:23:51 |
Ingredients for 4 servings
Recipe yields four to six servings, depending upon portion size.
3 Tablespoons extra-virgin olive oil
3 peppers, chopped, to measure about 1.5 cups
Suggestion: chili pepper such as Anaheim; bell or pimento peppers
4 cloves garlic, minced
1 small onion, chopped
5 medium large tomatoes, quartered
4 eggs
seasonings:
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 - 1/2 teaspoon sea salt
1/2 teaspoon coarse-grind black pepper
1/4 teaspoon white pepper
1/4 cup olive oil
garnish:
1/4 pound feta cheese, cubed to measure about 2/3 cup
1 Tablespoon flat-leaf parsley or: 1 Tablespoon cilantro, torn or chopped
1. In a large skillet, heat oil over medium-high heat.
Add garlic, onion, and peppers (Anaheim, bell, or pimento); sauté, lightly stirring, until garlic and onions are golden, usually about 2 minutes.
2. Add tomatoes and seasonings. Crush tomatoes with stirrer.
Reduce heat to medium and cover with lid.
Allow to simmer, stirring occasionally, until tomatoes soften and sauce thickens, usually about 15 to 20 minutes.
3. Crack eggs over tomato mixture and lightly break yolks with fork.
Cover with lid and cook until eggs set, usually about 3 minutes.
Sprinkle with garnishes over pan or over individual serving plates.
Servings: 4 to 6, depending upon portion size.
My sister occasionally prepares shakshuka with a secret ingredient: honey. She drizzles honey into the tomato mixture a few moments before adding eggs.
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My special thanks to talented photographers/concerned organizations who make their fine images available on the Internet.
great start to the day: shakshuka for breakfast
"shakshouka breakfast in Tel Aviv -- October 2009"; Thursday, October 15, 2009, 05:22:28: David Berkowitz, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/davidberkowitz/4025859518
tucking into a steaming plate of shakshuka
Tasty N Sons, Portland, northwestern Oregon: jenly, CC BY SA 2.0, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Shakshuka8.jpg
shakshuka's delicious and spicy poached egg
Golden orange poached eggs contrast enticingly with shakshuka's tomato-based redness; Friday, September 14, 2012, 12:23:51: Rusty Clark ~ 100K Photos, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/rusty_clark/7985894953
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| Isreal Tee Shirt I heart Shakshuka Israeli Shirt |
Koenig, Leah. Modern Jewish Cooking: Recipes & Customs for Today's Kitchen. San Francisco CA: Chronicle Books, 2015.
Roden, Claudia. The Book of Jewish Food: An Odyssey from Samarkand to New York. New York NY: Knopf, 1996.
Roden, Claudia. The New Book of Middle Eastern Food. New York NY: Alfred A. Knopf, 2014.
Sussman, Adeena. Sababa: Fresh, Sunny Flavors From my Israeli Kitchen. New York NY: Avery, 2019.
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| Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (Jewis... |
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| The New Book of Middle Eastern Food: The Classic Cookbook, Expanded... |
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| The Book of Jewish Food: An Odyssey from Samarkand to New York: A C... |
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| Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook |
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Comments
Thank you for stopping by!
Southern Italians here sometimes make the cooked and the salad versions of their caponata with black olives, garlic, eggs and tomatoes even as they oftener make it with eggplant instead of with eggs.
Might that be the Italian version of the Tunisian, the Spanish, the Israeli recipes?
I immediately associated Shakshuka with breakfast because that is exactly when I make the Spanish version. Also, a similar Italian dish, the name of which I cannot bring to mind but includes tomatoes, eggs, garlic and black olives. Delicious, Shakshuka is now on my dishes to try list!
Thank you, Hollie, for stopping by and visiting delicious Shakshuka.
You are so prescient in associating versatile Shakshuka with a Spain-style recipe of breadcrumbs, eggs and peppers!
Tunisian ethnic groups include Sephardic, Spanish Jewish populations who introduced Shakshuka to other Jewish culinary cultures.
And you know what? Shakshuka lists among my breakfast (especially), lunch, snack, supper favorites!
This looks delicious, a lovely meat free breakfast. Reminds me of a Spanish recipe with eggs, peppers and lots of breadcrumbs. Lovely! Thank you for sharing
Thank you for visiting and welcoming shakshuka into your meal times.
It's said that shakshuka popularity is so growing that it will be added to Domino delivery menus at some imminent point.
You just received a visit of your Pixabay shakshuka images by me. Everything shows itself to be so photogenically delicious and supportive of your cooking and presentation skills. In particular, I welcome all those blue colors -- and all that enticingly decliciousness of all those fresh, healthy ingredients in your shakshuka -- in your serving dish and on your tablecloth.
I made shakshuka a long time ago and can't remember where I got the urge to do so! It was good as I recall, although I usually don't like eggs and tomatoes together...! In fact, I have a photo of my dish on Pixabay.
Thank you for your visit and your observations, WriterArtist!
My sister likes to cook shakshuka on the stove top because of the eggs.
Shakshuka may be baked but usually the other ingredients (except eggs) are baked at 400 degrees Fahrenheit (204 degrees Celsius) for about 30 minutes.
Then the pan is removed from the oven, the eggs are added and the pan goes back in the oven for a few minutes to cook the eggs.
My sister finds it easier to monitor the progress of shakshuka via the stove top method. Either electric or gas is fine for shakshuka.
DerdriuMarriner - Your research and knowledge on topics is very inspiring. It would be amazing if a Thali goes commercial in west. Authentic "Thali" contains many dishes in small bowls about 10 to 20 or even more in number with roti and rice. Bigger the restaurant, bigger would be the Thali.
Coming back to Shakshuka, do you recommend it to be baked in a oven or cooked in a gas stove?
Thank you for stopping by, WriterArtist!
Me too, I love tomato-based recipes. Tomatoes, like carrots, promote good vision, when eaten fresh and a bit more so when heated.
Bon appétit should you try shakshuka, and particularly if you use my sister's secret ingredient, honey drizzled into the tomatoes just before integrating the eggs.
I love tomato-based recipes. This sounds and looks delicious.