Shakshouka

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.