Vegan Shakshuka Recipe - Elephantastic Vegan (2024)

FAQs

What culture eats shakshuka? ›

A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.

Check the seasoning and add the honey to lighten the acidic edge.

Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

What is a fun fact about shakshuka? ›

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

There are lots of people who enjoy consuming eggs, but there is one country that consumes more eggs than just about any other place on Earth. Per person, Japan consumes the most eggs every year.

Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)

Israeli Shakshouka is a traditional breakfast in Israel. It's easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it's incredibly delicious. Prepare your ingredients ahead of time for easy in cooking.