Stewed eggs and tomatoes, or at least some variation thereof, appears to be a culinary staple among many cultures. To name a few, Italy has uova in purgatorio, Mexico has huevos rancheros, and China has fān qié chǎo dàn. For Jews, there is shakshuka. Shakshuka has exploded in popularity in recent years and deservedly so. In addition to being cheap, healthy and delicious, it can also be easily made with pantry ingredients. The richness of the eggs and freshness of the tomatoes meld to form a hearty dish whose flavour is further accentuated by the heat from chilli peppers. Other add-ons vary in prominence based on regionality, such as the addition of sausage, dried meats, root vegetables, herbs, and garnishes.
The term “shakshuka” is thought to be derived from the Amazigh word “shakshek”. Shakshek roughly translates to “a mixture” or “all mixed up” in Tamazight (the native language of the Amazigh people), embodying the harmonious mixture of contrasting flavours and textures. It also implies the complex culinary history of Northern Africa, the native home of the Amazigh people. Over the years, this region has been influenced by many great powers, such as Carthage, imperial Rome, numerous Arab Caliphates, the Ottoman Empire, and colonial Europe. Consequently, Northern Africa is home a vast range of cooking styles and techniques, which unfortunately fall out the purview of this article.
It is believed that shakshuka is a derivate of the Turkish dish ‘menemen’, which was developed following the introduction of tomatoes to Ottoman cuisine due to trade with the New World. Shakshuka, in turn, is known to originate somewhere in the Maghreb region of Northern Africa. However, there is great debate as to exactly which nation invented it. Tenacious Tunisians swear they did, to which Libyans lambast them, Algerians lay aghast, and Moroccans are miffed.
According to Our Tunisian Table, the dish now known across the world as shakshuka was originally called ‘ojja’ in Tunisia. Meanwhile, shakshuka traditionally meant tomatoes stewed with peppers and root vegetables, but without eggs.
When Mizrahi Jews living in these regions migrated to Israel post-1948, they brough shakshuka with them. Throughout the latter half of the 20th century, shakshuka became a staple dish in Israel. In Tel-Aviv, you cannot pass through Shuk market without smelling the fiery aroma. Since the turn of the 21st century, shakshuka has become increasingly known in the Western world, emerging as a popular brunch item in cosmopolitan cities from New York to Sydney. This is likely due to Israelis immigrating to cities with large Jewish populations.
The recipe displayed today is a typical modern shakshuka, which has Maghreb, Israeli, and Western influences.
Shakshuka
Ingredients
Ingredients
Garnish
Instructions
Preparation
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Onions, peppers and tomatoes
Wash
Dry
Dice to a similar size
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Garlic and chilli
Mince
Remove seeds from chilli to reduce spiciness
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Parsley
Wash
Dry
Tear leaves from stem
Cook
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Sauté meat and vegetables
Pre-heat a high-rimmed sauté-pan to medium
Once hot, add olive oil and swirl around so it coats the entire surface area
Cook, flipping occasionally, until the sausage is browned on all sides, peppers are soft and onions are translucent (about 5-7 minutes)
Add garlic and cook until fragrant (about 30 seconds)
Str in harissa
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Body
Add tomatoes and a little salt, along with enough water so that it nearly covers the mixture
Reduce heat to low
Let the sauce simmer until it has thickened but still easily runs off a spoon, about 10-15 minutes
Taste for seasoning
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Eggs
Remove pan from heat
For each egg being used, use the back of a wooden spoon to create a small crater in the sauce
Crack an egg into each crater
Cover with lid and return pan to heat
Cook until the egg whites are set (about 5 minutes)
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Garnish
Garnish with a drizzle of extra virgin olive oil, parsley, and feta cheese if not using meat
Serve
