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| image_alt = Shakshouka with five cooked eggs on top of tomato sauce in cast iron skillet | image_alt = Shakshouka with five cooked eggs on top of tomato sauce in cast iron skillet
| alternate_name = Shakshuka, chakchouka | alternate_name = Shakshuka, chakchouka
| country = | country =
| region = | region =
| creator = | creator =
| course = | course =
| type = ] | type = ]
| served = | served =
| main_ingredient = ], ], ], ] | main_ingredient = ], ], ], ]
| variations = | variations =
| calories = | calories =
| other = | other =
| place_of_origin = Ottoman North Africa | place_of_origin = Ottoman North Africa
}} }}
] ]


'''Shakshouka''' ({{lang-ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a dish of eggs ] in a sauce of tomatoes, peppers, onion, and olive oil. The earliest origins of the dish lie in peasant vegetable stews in Spain, which incorporated tomatoes and peppers after they were introduced to Europe via the sixteenth-century ]. The stew spread to Tunisia in the seventeenth century, where poached eggs became a key ingredient. Tunisian Jews brought the dish to Israel in the 1950s, after which it became globally popular. A wide range of regional variations involve different ingredients for the base sauce or different accompaniments. '''Shakshouka''' ({{langx|ar|شكشوكة}} : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a ]i<ref name="Gil Marks">{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food |url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PA1673|year=2010|publisher=HMH |isbn=978-0-544-18631-6|page=1673}}</ref><ref name="Sienna" /><ref name="Buccini" /> dish of eggs ] in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with ], ] and ]. Shakshouka is a popular dish throughout ] and the ].<ref name="Memo">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |work=] |url=https://www.middleeastmonitor.com/20200214-shakshuka/}}</ref>


==Origins== ==Etymology==
''Shakshuka'' is a word for "mixture" in ] and "mixed" in ].<ref name="ʻUmar Bin Qaynah">{{cite book|author=بن قينة، عمر|title=قوة الحق فوق حق القوة|year=2010|publisher=دار الأمة، |isbn=978-9961-67-199-3|pages=121}}</ref><ref name="Collins">{{Cite dictionary |title=shakshuka |encyclopedia=Collins English Dictionary |url=https://www.collinsdictionary.com/us/dictionary/english/shakshuka}}</ref> The ] describes it as being of multiple origins, an ] Maghribi Arabic word, related to the verb ''shakshaka'' meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the ] word ''Chakchouka'', which was borrowed into English in the nineteenth century.<ref name="OED">{{Cite encyclopedia |title=shakshuka |encyclopedia=Oxford English Dictionary |url=https://www.oed.com/dictionary/shakshuka_n?tab=etymology#1222841360}}</ref> ''Chakchouka'' was borrowed into French from Algerian Arabic.<ref name="Alain Rey">{{cite book|author=Alain Rey|title=Dictionnaire Historique de la langue française|year=2011|publisher=NATHAN, 2011 |isbn=2-321-00013-9|pages=4220}}</ref>
The name ''shakshouka'' derives from a ] verb for mixing or chopping.<ref name=":2">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=175}}</ref> The starting place for the development of recipe is the introduction of tomatoes, a key ingredient, to the Mediterannean.<ref>{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=132}}</ref> Tomatoes became available in Europe beginning in the sixteenth century as part of the ], and spread to North Africa in the seventeenth century.<ref>{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=174}}</ref>


==History==
One possible origin, described by ], traces shakshouka to the ] dish ] (Turkish for “goatee”), a stew of minced meat and cooked vegetables. When tomatoes and peppers arrived from America, Marks suggests, these were added to saksuka, which then spread throughout the Ottoman regions of Turkey, Syria, Egypt, the Balkans, and the Maghreb. In this lineage, it took on the name shakshuka in the Maghreb, where Maghrebi Jews eliminated the minced meat and (in Tunisia) added eggs.<ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref>
], while noting some similarities with the Ottoman dish ], suggests that shakshouka evolved from ] which spread to the Maghreb through the influence of the Ottoman Empire.<ref name="Gil Marks" /> Anthony Buccini noted similarities between a wider range of vegetable stews. He and ] conclude that both shakshouka and menemen, among other dishes like ] and ], are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.<ref name="Sienna">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |date=2021 |publisher=University of Texas Press |isbn=978-1-4773-2457-8 |editor-last=Gaul |editor-first=Anny |pages=170–183 |chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |doi=10.7560/324578 |jstor=10.7560/324578 |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |editor-link3=Vicki Valosik}}</ref><ref name="Buccini">{{Cite book |last=Buccini |first=Anthony F. |title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |publisher=Prospect Books |year=2006 |editor-last=Hosking |editor-first=Richard |pages=132–145 |chapter=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica}}</ref>


The migration of ] in the 1950s brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in ] or ].<ref name="Gil Marks" /><ref name="Sienna" /> Shakshouka began appearing in Israeli restaurants in the 1990s.<ref name="Irish">{{Cite web |last=Fitzgerald |first=Mary |date=Apr 24, 2021 |title=Shakshuka: All mixed up over a brilliant breakfast |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |access-date=2021-09-09 |publisher=The Irish Times}}</ref>
More recently, Anthony Buccini has argued that shakshuka shares an origin in Spain with a wide variety of Western Mediterranean vegetable stews.<ref name=":3">{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=142}}</ref> Buccini’s account is now considered more likely.<ref name=":2" /> When tomatoes and peppers first arrived in Spain in the sixteenth century, they were not rapidly adopted by the upper classes — but, being easy to grow in Spain, they were eaten by the poor.<ref>{{Cite journal |last=Buccini |first=Anthony F. |date=2006 |editor-last=Hosking |editor-first=Richard |title=Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica |url=https://books.google.co.uk/books?id=HflTVd898PAC&lpg=PA1&pg=PT132#v=onepage&q&f=false |journal=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |page=136}}</ref> The availability of these ingredients for peasant fare led to the development, in Spain, of a Western Mediterranean vegetable stew characterized by a base of onions cooked in olive oil, with tomatoes and usually peppers.<ref name=":3" /> In Europe, this stew spread from Spain under the names ], ''alboronía'', ], ''xamfaina'', and ],<ref name=":3" /> eventually leading also to the dishes ] and ''uova in purgatorio'' (eggs in purgatory).<ref name=":2" /> The stew spread to North Africa with the ] who were expelled from Spain between 1609 to 1614, who settled primarily in Tunisia but also in Morocco and Algeria.<ref name=":3" /> There, they introduced the stew as shakshouka.<ref name=":3" /> The similar Turkish dish ] shares this origin.<ref name=":2" />

By the nineteenth century, shakshouka had become established as a Tunisian dish consisting of a tomato and pepper stew with eggs.<ref name=":4">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=176}}</ref> An 1871 French-Arabic dictionary provides the first published recipe for it, in the definition of shaqshūqa as a Tunisian Arabic term for “a dish composed of tomatoes, fresh peppers, and onions, with eggs on top.”<ref>Marcelin Beaussier, ''Dictionnaire pratique arabe-français'' (Algiers: Imprimerie Bouyer 1871), 341. Translated and quoted by Noam Sienna, "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century", p. 176</ref> The dish appeared as “Oeufs à la tunisienne” (Tunisian-style eggs) in an 1894 French cookbook.<ref name=":4" /> Other French recipes attributed the dish to North African, Egyptian, Arabian, and Turkish origins.<ref name=":4" /><ref>{{Cite news |date=12 August 1896 |title=Ménage |url=https://gallica.bnf.fr/ark:/12148/bpt6k75644746/f4.item.r=chakchouka.zoom |work=Le XIXe siècle : journal quotidien politique et littéraire |quote=La chakchouka est un mets égyptien.}}</ref>  ] argues that these identifications are due to “a homogenizing Orientalism in the French colonial empire that did not bother to differentiate local cultures or contexts.”<ref name=":4" /> In the early twentieth century, multiple variations on shakshouka were included in early Jewish Tunisian cookbooks from 1907<ref name=":5">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=170}}</ref> and 1923.<ref>{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=175}}</ref>

In the 1950s, Tunisian Jews brought shakshuka to the newly-formed state of Israel, where it was embraced as part of a pan-Levantine Israeli culinary identity.<ref name=":6" /> In 1979, a cookbook aimed at soldiers in the ] suggested making shakshuka as a way to deal with loof (a kosher canned corn beef), which formed an unbeloved part of the standard rations.(Raviv 172) Shakshouka began appearing in Israeli restaurants in the 1990s,<ref name="Irish">{{Cite web |last=Fitzgerald |first=Mary |date=Apr 24, 2021 |title=Shakshuka: All mixed up over a brilliant breakfast |url=https://www.irishtimes.com/life-and-style/food-and-drink/shakshuka-all-mixed-up-over-a-brilliant-breakfast-1.4526350 |access-date=2021-09-09 |publisher=The Irish Times}}</ref> and achieved global popularity in the twenty-first century.<ref name=":5" /> It spread to American and European brunch menus after featuring in ] and ]'s bestselling cookbook in 2012,<ref name="Irish" /> and in 2018 the ]’s annual survey identified shakshuka as one of the next year’s “global food trends”.<ref name=":5" /> In its global spread, it is often described as an Israeli or Maghrebi Jewish dish.<ref name=":6">{{Cite book |last=Sienna |first=Noam |url=https://www.jstor.org/stable/10.7560/324578.15 |title=Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean |publisher=University of Texas Press |year=2021 |editor-last=Gaul |editor-first=Anny|chapter=Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century |editor-last2=Pitts |editor-first2=Graham Auman |editor-last3=Valosik |editor-first3=Vicki |page=177}}</ref>


==Variations== ==Variations==
] shakshuka]] ] shakshuka]]
] in place of eggs]] ] in place of eggs]]
Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add ], salty ]s, olives, ] or a spicy sausage such as ] or ].<ref>{{cite news |title=Shakshuka recipe |date=February 18, 2012 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka}}</ref> Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish '']''.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name="marks">Gil Marks, ''Encyclopedia of Jewish Food'', Houghton Mifflin Harcourt, 2010, {{isbn|9780470391303}}, ''s.v.'', p.&nbsp;547</ref>
⚫ Shakshouka is a popular dish throughout the ] and ].<ref name=":0">{{Cite news |last=Salah |first=Maha |date=14 February 2020 |title=Shakshuka |url=https://www.middleeastmonitor.com/20200214-shakshuka/ |work=]}}</ref> 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,<ref name="SMH">{{cite news |last=Clifford-Smith |first=Stephanie |date=2011-06-07 |title=Three of a kind ... shakshouka |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |url-status=live |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |access-date=2017-08-07 |work=]}}</ref> and like ] and ], is a Levantine regional favorite.<ref name="thejc">{{cite news |last=Josephs |first=Bernard |date=2009-10-08 |title=Shakshuka: Israel's hottest breakfast dish |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |url-status=live |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |access-date=2017-08-07 |work=]}}</ref> On the side, pickled vegetables and North African sausage called ] might be served, or simply bread, with mint tea.<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>

In ], 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 is ], which is often served alongside traditional ]. Hmiss typically includes grilled peppers, tomatoes, and garlic. In ], a similar dish called ] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.

In Morocco, there is a dish referred to as {{Transliteration|ary|bīḍ w-maṭiša}} ({{Lang|ary|بيض ومطيشة}} "egg and tomato").<ref>{{Cite web |date=2012-10-16 |title=وداعا "البيض ومطيشة" |url=https://www.hespress.com/وداعا-البيض-ومطيشة-104064.html |access-date=2022-01-26 |website=Hespress - هسبريس جريدة إلكترونية مغربية |language=ar}}</ref><ref>{{Cite news |last=بنعبو |first=عبد العزيز |date=12 February 2023 |title=المغاربة يواجهون غضبهم من غلاء الخضار بالسخرية… ومواطن يواعد الطماطم والبصل: «نلتقي لاحقا» |url=https://www.alquds.co.uk/%D8%A7%D9%84%D9%85%D8%BA%D8%A7%D8%B1%D8%A8%D8%A9-%D9%8A%D9%88%D8%A7%D8%AC%D9%87%D9%88%D9%86-%D8%BA%D8%B6%D8%A8%D9%87%D9%85-%D9%85%D9%86-%D8%BA%D9%84%D8%A7%D8%A1-%D8%A7%D9%84%D8%AE%D8%B6%D8%A7%D8%B1/}}</ref>

Some variations of shakshouka can be made with ], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news| issn = 0261-3077| last = Gordon| first = Peter| title = Peter Gordon's lamb shakshouka recipe| work = The Guardian| access-date = 2018-07-21| date = 2018-06-03| url = https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe}}</ref> Spices can include ground ], ], ], ] and ].<ref>{{Cite web| title = Shakshouka Recipe – Tunisian Recipes| work = PBS Food| access-date = 2018-07-21| date = 2015-03-12| url = http://www.pbs.org/food/recipes/shakshouka-2/}}</ref><ref name="nytimes">{{Cite web| last = Clark| first = Melissa| title = Shakshuka With Feta Recipe| work = NYT Cooking| access-date = 2018-07-21| url = https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta}}</ref> Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book | title = The Book of Jewish Food: An Odyssey from Samarkand to New York | first = Claudia | last = Roden | publisher = Knopf | date = 1996 | isbn = 9780394532585 | page = 512 }}</ref> The ] dish '']'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>


⚫ 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,<ref name="SMH">{{cite news |url=http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |title=Three of a kind ... shakshouka |first=Stephanie |last=Clifford-Smith |date=2011-06-07 |work=] |access-date=2017-08-07 |archive-url=https://web.archive.org/web/20170808074827/http://www.smh.com.au/entertainment/restaurants-and-bars/three-of-a-kind--shakshouka-20110603-1flpc |archive-date=2017-08-08 |url-status=live }}</ref> and like ] and ], is a Levantine regional favorite.<ref name="thejc">{{cite news |last=Josephs |first=Bernard |date=2009-10-08 |title=Shakshuka: Israel's hottest breakfast dish |url=https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |url-status=live |archive-url=https://web.archive.org/web/20170808035018/https://www.thejc.com/lifestyle/food/shakshuka-israel-s-hottest-breakfast-dish-1.11723 |archive-date=2017-08-08 |access-date=2017-08-07 |work=]}}</ref> On the side, pickled vegetables and North African sausage called ] might be served, or simply bread, with mint tea.<ref>{{cite book |last=Ashkenazi |first=Michael |title=Food Cultures of Israel: Recipes, Customs, and Issues |date=2020 |page=89}}</ref>
The most basic essential of the recipe is cooking onions in olive oil, adding tomatoes, and then cooking eggs in the resulting sauce.<ref name=":1" /> Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add ], salty ]s, olives, ] or a spicy sausage such as ] or ].<ref>{{cite news |title=Shakshuka recipe |date=February 18, 2012 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka}}</ref> Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish '']''.<ref name="Grishaver">Joel Lurie Grishaver (2008). ''Artzeinu: An Israel Encounter''.</ref><ref name="marks" /> Some variations of shakshouka can be made with ], toasted whole spices, yogurt and fresh herbs.<ref>{{Cite news |last=Gordon |first=Peter |date=2018-06-03 |title=Peter Gordon's lamb shakshouka recipe |url=https://www.theguardian.com/lifeandstyle/2018/jun/03/peter-gordons-lamb-shakshouka-recipe |access-date=2018-07-21 |work=The Guardian |issn=0261-3077}}</ref> Spices can include ground ], ], ], ] and ].<ref>{{Cite web |date=2015-03-12 |title=Shakshouka Recipe – Tunisian Recipes |url=http://www.pbs.org/food/recipes/shakshouka-2/ |access-date=2018-07-21 |work=PBS Food}}</ref><ref name="nytimes">{{Cite web |last=Clark |first=Melissa |title=Shakshuka With Feta Recipe |url=https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta |access-date=2018-07-21 |work=NYT Cooking}}</ref> The ] dish '']'' can be used as a base for shakshouka.<ref>{{cite book |last1=Gur |first1=Janna |title=Jewish Soul Food: From Minsk to Marrakesh |date=2014}}</ref>


In ], shakshouka is commonly eaten as a side dish, with many variations. One such variation is ], which is often served alongside traditional ]. Hmiss typically includes grilled peppers, tomatoes, and garlic.{{Citation needed}} In ], a similar dish called ] is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.{{Citation needed}} Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish.<ref name="Roden2">{{cite book |last=Roden |first=Claudia |title=The Book of Jewish Food: An Odyssey from Samarkand to New York |date=1996 |publisher=Knopf |isbn=9780394532585 |page=512}}</ref> In Jewish culture, a large batch of tomato stew is made for the ] dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.<ref name="marks" /> In ], the dish is known as {{Lang|es|huevos a la flamenca}}; this version includes ] and ].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In ], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</ref> In Jewish culture, a large batch of tomato stew may be made on Friday for the ] dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs.<ref name=marks/> In ], the dish is known as {{Lang|es|huevos a la flamenca}}; this version includes ] and ].<ref>{{cite book |last1=Tish |first1=Ben |title=Moorish: Vibrant Recipes from the Mediterranean |date=2019 |publisher=Bloomsbury |page=46 |isbn=9781472958082 |url=https://books.google.com/books?id=dGKJDwAAQBAJ}}</ref> In ], there is a version of this dish called {{Lang|it|uova in purgatorio}} (eggs in purgatory) that adds garlic, basil or parsley.<ref>{{Cite web|title=Uova in purgatorio|url= https://www.lacucinaitaliana.it/ricetta/secondi/uova-in-purgatorio/|access-date=2023-06-24|website=La Cucina italiana|date= 20 August 2015|language=it}}</ref>


==See also== ==See also==

Latest revision as of 18:48, 3 January 2025

Maghrebi dish of eggs poached in a sauce For the shredded flatbread and chickpea dish, see Chakhchoukha. For the Turkish eggplant dish, see Şakşuka. For the documentary film, see The Shakshuka System.
Shakshouka
Shakshouka with five cooked eggs on top of tomato sauce in cast iron skilletShakshouka in a cast iron pan
Alternative namesShakshuka, chakchouka
TypeMain dish
Place of originOttoman North Africa
Main ingredientsTomatoes, harissa, eggs, olive oil
Individual portion of shakshouka

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) 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. Shakshouka is a popular dish throughout North Africa and the Middle East.

Etymology

Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. Chakchouka was borrowed into French from Algerian Arabic.

History

Gil Marks, while noting some similarities with the Ottoman dish menemen, suggests that shakshouka evolved from şakşuka which spread to the Maghreb through the influence of the Ottoman Empire. Anthony Buccini noted similarities between a wider range of vegetable stews. He and Noam Sienna conclude that both shakshouka and menemen, among other dishes like piperade and ratatouille, are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.

The migration of Maghrebi Jews in the 1950s brought the dish to Israel, where it was subsequently widely adopted despite not being previously present in Palestinian or Levantine cuisine. Shakshouka began appearing in Israeli restaurants in the 1990s.

Variations

Merguez shakshuka
Vegan shakshouka, with falafel in place of eggs

Many variations of the basic sauce are possible, varying in spice and sweetness. Some cooks add preserved lemon, salty sheep milk cheeses, olives, harissa or a spicy sausage such as chorizo or merguez. Shakshouka is made with eggs, which are commonly poached but can also be scrambled, like in the Turkish menemen.

In Algeria, 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 is hmiss, which is often served alongside traditional kesra bread. Hmiss typically includes grilled peppers, tomatoes, and garlic. In Tunisia, a similar dish called slata meshouia is enjoyed, but it differs from hmiss with the addition of onions, cumin and tuna.

In Morocco, there is a dish referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato").

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper. Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish. The North African dish matbukha can be used as a base for shakshouka.

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, and like hummus and falafel, is a Levantine regional favorite. On the side, pickled vegetables and North African sausage called merguez might be served, or simply bread, with mint tea.

In Jewish culture, a large batch of tomato stew may be made on Friday for the Sabbath dinner and the leftovers used on Sunday morning to make a breakfast shakshouka with eggs. In Andalusian cuisine, the dish is known as huevos a la flamenca; this version includes chorizo and serrano ham. In Italian cuisine, there is a version of this dish called uova in purgatorio (eggs in purgatory) that adds garlic, basil or parsley.

See also

References

  1. ^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
  2. ^ Sienna, Noam (2021). "Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century". In Gaul, Anny; Pitts, Graham Auman; Valosik, Vicki (eds.). Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas Press. pp. 170–183. doi:10.7560/324578. ISBN 978-1-4773-2457-8. JSTOR 10.7560/324578.
  3. ^ Buccini, Anthony F. (2006). "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica". In Hosking, Richard (ed.). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Prospect Books. pp. 132–145.
  4. Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
  5. بن قينة، عمر (2010). قوة الحق فوق حق القوة. دار الأمة،. p. 121. ISBN 978-9961-67-199-3.
  6. "shakshuka". Collins English Dictionary.
  7. "shakshuka". Oxford English Dictionary.
  8. Alain Rey (2011). Dictionnaire Historique de la langue française. NATHAN, 2011. p. 4220. ISBN 2-321-00013-9.
  9. Fitzgerald, Mary (Apr 24, 2021). "Shakshuka: All mixed up over a brilliant breakfast". The Irish Times. Retrieved 2021-09-09.
  10. "Shakshuka recipe". The Guardian. February 18, 2012.
  11. Joel Lurie Grishaver (2008). Artzeinu: An Israel Encounter.
  12. ^ Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547
  13. "وداعا "البيض ومطيشة"". Hespress - هسبريس جريدة إلكترونية مغربية (in Arabic). 2012-10-16. Retrieved 2022-01-26.
  14. بنعبو, عبد العزيز (12 February 2023). "المغاربة يواجهون غضبهم من غلاء الخضار بالسخرية… ومواطن يواعد الطماطم والبصل: «نلتقي لاحقا»".
  15. Gordon, Peter (2018-06-03). "Peter Gordon's lamb shakshouka recipe". The Guardian. ISSN 0261-3077. Retrieved 2018-07-21.
  16. "Shakshouka Recipe – Tunisian Recipes". PBS Food. 2015-03-12. Retrieved 2018-07-21.
  17. Clark, Melissa. "Shakshuka With Feta Recipe". NYT Cooking. Retrieved 2018-07-21.
  18. Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. Knopf. p. 512. ISBN 9780394532585.
  19. Gur, Janna (2014). Jewish Soul Food: From Minsk to Marrakesh.
  20. Clifford-Smith, Stephanie (2011-06-07). "Three of a kind ... shakshouka". Sydney Morning Herald. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
  21. 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.
  22. Ashkenazi, Michael (2020). Food Cultures of Israel: Recipes, Customs, and Issues. p. 89.
  23. Tish, Ben (2019). Moorish: Vibrant Recipes from the Mediterranean. Bloomsbury. p. 46. ISBN 9781472958082.
  24. "Uova in purgatorio". La Cucina italiana (in Italian). 20 August 2015. Retrieved 2023-06-24.

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