Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)

FAQs

Is shakshuka Israeli or African? ›

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

Menemen and shakshuka basically have the same ingredients. The main difference is that shakshuka has eggs added at the end of the cooking process left whole, or slightly broken up. With menemen, eggs are mixed into the tomato sauce, like scrambled eggs. The spices used can also differ, and menemen is usually spicier.

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal.

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

The origin of the dish remains a matter of some controversy with competing claims of Egyptian, Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins.

What to eat with shakshuka without bread? ›

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce.

As often as possible but because it's time consuming, more often on weekends or for supper (eggs, in general, are common supper choice). Having a surplus of ripe tomatoes at hand is also a factor.

First, he cracks eggs into a cold skillet without whisking first. Then, he adds butter. Then, he cranks up the heat to high and stirs continuously with a rubber spatula for 30 seconds. He then takes the pan off the heat, stirs for 10 seconds, then puts it back on the heat for 30 seconds.

According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange. Shakshouka is a popular dish throughout the Middle East and North Africa.

Israel does not have a universally recognized national dish; in previous years this was considered to be falafel, deep-fried balls of seasoned, ground chickpeas.