The dish was brought to Israel by Tunisian Jews as part of the mass Jewish exodus from Arab and Muslim lands, where it has become a characteristic feature of the local cuisine. Shakshouka is typical of North African and Arab cuisine and is traditionally served in a cast iron pan or, in Morocco, a tajine.
Ingredients 1 tbsp olive oil. 1/2 onion, peeled and diced. 1 clove garlic, minced. 1 bell pepper, seeded and chopped. 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes. 2 tbsp tomato paste. 1 tsp mild chili powder. 1 tsp cumin.
Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.
Though it’s North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it’s easy to see why.
The most interesting explanation I found is that the name originates from the Catholic faith, with the baked eggs representing “souls” and the tomato sauce surrounding them representing “ Purgatory ,” the big idea being that the souls are suspended between heaven and hell.
Both recipes feature a piquant tomato sauce and softly cooked eggs , but the difference is in the seasonings. Eggs in purgatory is exquisitely easy to make — even simpler than shakshuka because there are no onions or peppers to slice and sauté.
Oh, one last one to try: simply throw something like a few cook spoonfuls of Pico de Gallo (or good regular salsa) in the pan while you heat it up with some olive oil. Let it cook a bit and once it looks a little bit cooked and the pan is hot, scramble eggs in there. That’s really good too.
According to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel , the dish came from northeast African cultures, and more specifically, from the Lybian-Tunisian region.
What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad.
These whole , firm tomatoes are peeled with FlashSteam™ and packed in their own juice. They add great tomato taste to soups, stews, spaghetti sauce, casseroles, and chili.
Prepare Ahead Yes! Just cook as per the recipe but keep the cheese / nuts / herbs separate. Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, warm in a pan with a little oil and top with the cheese / nuts / herbs.
How Is ‘ Shakshuka ‘ Pronounced? First, you may be looking at the word ‘ shakshuka ‘ wondering how to pronounce it. ‘Shock-shoe-kah’ or ‘shack-shoe-kah’ are the most common pronunciations.
Some kinds of breakfasts that can be found in South Africa include putupap (a cornmeal porridge that is very similar to grits), mealie bread or corn bread, or beskuit—a crispy, sweet bread that is very similar to rusk. As usual, breakfast is not without a cup of coffee or tea!
It’s always been an affordable, filling, and undemanding meal, so it’s no wonder it’s only kept gaining in popularity all over the world. Its inclusion in renowned Israeli chef Yotam Ottolenghi’s 2011 cookbook “Plenty” helped spread the word, and nowadays, Instagram is a steady source of tantalizing shakshuka shots.