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Shakshouka (Arabic: شكشوكة; Hebrew: שקשוקה) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have a Tunisian origin.
Shakshouka means "a mixture" in Arabic slang.  It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout, although according to a cookbook about Jerusalem cuisine, the name is derived from the Hebrew verb leshakshek, "to shake."
Shakshouka is a staple of Egyptian, Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal.  It has been said to challenge hummus and falafel as a national favourite, especially in the winter. According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste. Some versions include salty cheeses.
Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In Turkish cuisine, there is also şakşuka, which is more like a ratatouille. Shakshouka is also similar to Spanish pisto manchego, a traditional La Mancha dish from southeast Spain, usually also accompanied by a fried egg.
- Arabian cuisine
- Middle Eastern cuisine
- North African cuisine
- Cuisine of Israel
- List of African dishes
- Roden, Claudia (2000). The New Book of Middle Eastern Food - Revised Edition. Knopf. p. 168. ISBN 9780307558565.
- International Inner Wheel Sfax, Nos recettes de tous les jours et jours de fêtes, p115.
- Josephs, Bernard (October 8, 2009). "Shakshuka: Israel’s hottest breakfast dish". The Jewish Chronicle.
- Gur, Janna (2008). The Book of New Israeli Food: A Culinary Journey. Schocken. pp. 80–82. ISBN 0-8052-1224-8.
- Clifford-smith, Stephanie (June 7, 2011). "Three of a kind: Shakshouka". Sydney Morning Herald. Archived from the original on 2011-08-27.
- Tunisian Chakchouka
- Shakshuka, Tunisian Eggs Poached in Tomato Sauce
- Shakshuka recipe inspired by Doctor Shakshuka
- Green Shakshuka
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