Shakshouka
 Shakshouka in a cast iron pan | |
| Alternative names | Shakshuka, chakchouka |
|---|---|
| Place of origin | Disputed; Maghreb, Ottoman Empire or Yemen |
Shakshouka (Arabic: شكشوكة) is a dish of poached eggs on a type of tomato puree. The tomato sauce has olive oil, onion, garlic, turmeric, tomato puree. It might be seasoned with salt and pepper Shakshouka originated in Ottoman North Africa country of Libya) in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange.[1]
The dish originated in Libya where it has a long historical and cultural tie to.[2]The dish has been part of the Sephardic cuisine for a long time.[3][4]
Variations
Shakshouka can have different ways of cooking or seasonings. Meat, cheese (usually feta) and other foods could be added to the dish.
Servings
Shakshouka is served for breakfast, but it can be served any time of the day, like in Israel.
References
- ↑ Nathan, Joan (2017). A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. Knopf Doubleday Publishing. p. 16. ISBN 9780385351157.
Shakshuka was born in Ottoman North Africa in the mid-sixteenth century
- ↑ Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
- ↑ Artzeinu: An Israel Encounter, By Joel Lurie Grishaver, 2008
- ↑ Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
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