I actually think this dish initially mentioned in a earlier post on Eggs Benedict deserves a post all of its own.
Mrs Y seemed to be enjoying it too much so I only had a taste, yet the flavours are still lingering in my memory. It is apparently a hugely popular dish in Israel/Palestine but there is some controversy over its origins, whether Turkey, Morocco, Libya, or Yemen, quite probably spread through movements of Jewish communities across North Africa.
Shakshuka means “all mixed up” in Hebrew and there are numerous recipes across the Web. It seems a tomato and pepper sauce and eggs are the key ingredients but there are many variations and therefore lots of experimentation and tastes to explore.
A few recipes that stood out in my search are:
- Yotam Ottolenghi’s recipe in the Guardian – a lovely spicy mix that verges on a full meal
- an extra hot version in the New York Times
- or this testimony to the infamous Dr Shakshuka restaurant in Tel Aviv. Originally from Libya, the owner has been producing shakshuka for locals and tourists since the country was formed.
Or why not just watch the “Doctor” in action courtesy of this video from www.cookingforbachelors.tv.
We have to give this a try. It definitely reminds me of one of my favourite Moroccan tagine dishes – Kefta Mkaouara (Spicy Egg, Meatball and Tomato Tagine) – but that’s for another time.