There are several hypotheses that could make the origin of this dish, originally known as Chakchouka (a Berber term applicable to vegetables), imprecise. Very similar to that, the word Chakchouk is used as a name for people in Tunisia. To deepen the doubts, some claim that Shakshouka spread from Ottoman Turkey to Spain and the Middle East, sparking debate with those who believe the dish originated in Yemen, a country that enjoys it accompanied by sahawiq, a delicious green paste served hot…
Regardless of where its past lies, Shakshouka became a very popular and beloved food in Israel, where its origin is placed among Tunisian or North African Jews. It is therefore an Arab-origin dish that, going beyond the home, has become part of the gastronomic culture from Spain to Mexico, as well as in Morocco, Egypt, Libya, Algeria, Turkey, and Palestine—countries whose people serve it in cast iron skillets or with tajine, often using bread to dip into the sauce. Just a matter of savoring it, right?
In particular, Israeli cuisine prepares Shakshouka with poached eggs cooked in a tomato sauce with onion, chili, cumin, peppers (noted for their heat), garlic, and seasoned with paprika, cayenne pepper, and nutmeg. Although less common, some add Tabasco sauce and honey. Among Jews, it is also enjoyed with pita or white bread to dip, as is customary with other regional foods. Depending on taste, some kitchens prepare Shakshouka adding peppers, eggplant, and zucchini, vegetables that are friendly to the palate. For breakfast, besides eggs, Israelis enjoy Shakshouka with their traditional salad, plus olives, bread, cheese, jam, and the unmissable tahini. For lunch, the dish always features a base of tomato, onion, and garlic, with eggs added on top, and served in a casserole or skillet. Since eggs are the main component, it is also common as a dinner, like hummus or falafel. And so, at the end of the day, Shakshouka is also part of the country's favorite gastronomy.
In Tunisia, they add artichoke hearts, potatoes, and beans. There, and always slow-cooked, vegetables and spices (cilantro, caraway, paprika, cumin, cayenne pepper) are a key ingredient in preparing Shakshouka, which can range from mildly spicy to quite hot, depending on taste. In other times or cultures, eggs are replaced by tofu (very good for soy).
Shakshouka made with green peppers is another variation of this dish, which looks good and tastes even better. The dish closely resembles, in preparation and presentation, the well-known Menemen (Turkey) or the very Mexican Huevos Rancheros. To elevate it to a delicacy, some add ground lamb, toasted spices, yogurt, and plenty of fresh herbs. If you wish, add some salty cheese (preferably Greek feta).
It makes you want to try it now; it’s flavorful, rich beyond compare, and most importantly, nourishing. Cheers!
