Is shakshuka Arabic or Israeli?

Shakshuka originated in North Africa in the 1600s according to historians. In the 1950's and 1960's it was brought to Israel by Jewish immigrants from Libya and Tunisia.

What do you eat shakshuka with?

Shakshuka is a very versatile dish. You can add as many sides and toppings as you desire, or keep it simple if you prefer. The traditional ingredients are eggs, a lightly seasoned tomato sauce and fresh herbs. The rest is up to you. Popular toppings include parsley, coriander, avocado, yoghurt, feta and olives. Shakshuka is often served with bread to dip into the runny egg yolk and tomato sauce.

Is menemen the same as shakshuka?

The ingredients are very similar but the cooking method is a little different. In shakshuka the eggs are poached in tomato sauce whereas in menemen the eggs are scrambled with green peppers.

20 Minute Traditional Moroccan Shakshuka with Harissa

Name: 20 Minute Moroccan Shakshuka
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 2
Cuisine: Morrocan
Ingredients: 1 tbsp olive oil; 2 cloves of garlic - crushed; 2 tsp harissa paste (note 1); 1/2 tsp ground cumin; 1 400g (or 14oz) can of chopped tomatoes; 1/2 tsp salt; 4 eggs; Flatbread, pita bread or another bread of your choosing; Freshly ground black pepper; Finely chopped parsley; Greek yoghurt or feta

Description

A 20-minute Moroccan shakshuka recipe with harissa that uses just 5 key ingredients to create a tasty pan of perfectly poached eggs in a fragrant and lightly spiced tomato sauce.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

1 tbsp olive oil
2 cloves of garlic - crushed
2 tsp harissa paste (note 1)
1/2 tsp ground cumin
1 400g (or 14oz) can of chopped tomatoes
1/2 tsp salt
4 eggs

To serve (optional):

Flatbread, pita bread or another bread of your choosing
Freshly ground black pepper
Finely chopped parsley
Greek yoghurt or feta

Instructions

Place a medium-sized frying pan on a medium heat and add the olive oil.
Add the garlic when the oil is hot and fry for a minute or two until fragrant.
Stir in the harissa paste and cumin.
Pour on the chopped tomatoes, add the salt and simmer on a low heat for 10 minutes.
Use a spoon to make 4 evenly spaced indentations in the tomato sauce and crack an egg into each one.
Leave to simmer on a medium heat for 5-10 minutes until the egg whites are just set, but the yolks are still runny
Top with chopped parsley and freshly ground black pepper and serve immediately. Serve with optional flatbread, Greek yoghurt or crumbled feta.

Notes

Different brands of harissa paste can vary in their spiciness. Some are not spicy at all, but others can be quite hot. If you have a spicy harissa paste, you will probably want to add a little less if you are sensitive to spice.

Category: Eggs
Method: stove-top
Cuisine: Morrocan

Keywords: Traditional Moroccan Shakshuka with Harissa