Shakshuka, also sometimes spelled shakshouka, comes from the Maghrebi countries of the western region of North Africa, hence its flavouring with coriander, cumin and of course garlic. It is believed to have its origins in the Ottoman period of the 16th century when tomatoes were introduced to North Africa.
Shakshuka, however you spell it, is essentially a dish of eggs poached in a sauce of tomatoes, peppers, olive oil, garlic and sundry additional things.
Wikipedfia tells us that the word means “mixture” in Algerian Arabic and “mixed” in Tunisian Arabic.
Wikipedia adds: “The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning ‘to bubble, to sizzle, to be mixed up, to be beaten together’, and the French word Chakchouka, which was borrowed into English in the nineteenth century. Chakchouka was borrowed into French from Algerian Arabic.
Variations abound, but we can regard it simply as an eclectic breakfast dish with a bit of attitude.
nineteenth century. Chakchouka was borrowed into French from Algerian Arabic.
Ingredients
3 Tbsp olive oil
1 large onion, chopped
2 green peppers, deseeded and sliced
2 garlic cloves, peeled and chopped
2 x 400g cans chopped tomatoes
3 Tbsp tomato paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
6 eggs
Salt and black pepper to taste
Chopped parsley and mint to garnish
Method
In a deep cast-iron pan with a lid, sauté the onions, green peppers and garlic for a few minutes until softened, and season with salt, pepper and the spices.
Add the chopped tomatoes and tomato paste, cover and simmer for 12 minutes on a low heat, then remove the lid and let it reduce a little for a few minutes more.
With the back of a large spoon, make six wells in the top in which to slide the eggs. Carefully crack an egg into each well, cover (otherwise the eggs will not set easily), and cook on a gentle heat until you can see that the egg whites have set when you peek under the lid.
Garnish with the chopped parsley and mint. DM
Tony Jackman is Galliova Food Writer 2023, jointly with TGIFood columnist Anna Trapido.
Order Tony’s book, foodSTUFF, here
Follow Tony Jackman on Instagram @tony_jackman_cooks.
This article is more than a year old
TGIFood
Lekker Brekker Monday: Shakshuka
Green peppers and tomatoes lend a freshness to this otherwise hearty breakfast eggs dish from northern Africa.
