Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, 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.

Categories: Breakfast Dish Egg dish Meze Tomato dishes
Characteristic of: Algerian cuisine Arabic cuisine Berber cuisine Israeli cuisine Italian cuisine Libyan cuisine Mahgrebi cuisine Middle Eastern cuisine Mizrahi Jewish cuisine Moroccan cuisine Ottoman cuisine Sephardic Jewish cuisine Spanish cuisine Syrian cuisine Tunisian cuisine Turkish cuisine
From see also: Affunnatielleit Chakhchoukhaar
See also: Menementr
Application of: Poaching
Contains, including ancestors: Tomato Egg
Also known as:
Arabic (Tunisia): ojja
English: ShakshukaCheckchukaTchekchokaChakchouka
Wikidata ID: Q2474644
Wikipedia title: Shakshouka
References:
Wikipedia article: Shakshouka
Larousse Gastronomique; Montagné, Prosper, 1961
Lonely Planet's Ultimate Eats; Lonely Planet Food, 2018
Dupes
Huevos a la flamenca
Inbound Links
Affunnatielle
Berber cuisine
Fan qie chao dan
Israeli cuisine
Matbucha
Menemen
Şakşuka


Unlinked Mentions
Chakhchoukha
Huevos a la flamenca

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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