Shakshuka (shakshouka) — which means “a mixture” or “shaken” in Tunisian Arabic — is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, and commonly spiced with cumin, paprika, cyenne pepper, and nutmeg. There are many different recipes, however. Several theories have emerged about the origin of the dish in Israel: One is that Tunisian Jews who made aliya brought shakshuka to the Jewish state. Another is that it made its way to Israel via Yemeni Jews. Shakshuka is now enjoyed — usually for breakfast or brunch — by Israelis and Palestinians alike.
Quote: “When immigration to Israel from North African countries was in its prime, immigrants suffered financial difficulties, and this hearty and affordable dish, containing eggs, vegetables and bread, became a household favorite. Besides being very approachable, shakshuka is also super easy to make and only requires one pan — which makes it all the more popular at picnic brunches or for light dinners.”
Sources: Wikipedia, Culture Trip
Learn more about shakshuka on Wikipedia. >>
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