Shakshouka

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 skillet
Shakshouka 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[1][2][3] 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.[4]

  1. ^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
  2. ^ Cite error: The named reference Sienna was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference Buccini was invoked but never defined (see the help page).
  4. ^ Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.