By Prajal Narain
Shakshouka is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Although the dish is popular in the Mediterranean and Middle East, its more recent egg and vegetable-based form originated in the Maghreb region of North Africa.
The word “shakshouka” is derived from the Arabic term “chakchouka,” which means “mixture” or “mixture of ingredients.”
There is also a Spanish version called Ojja, in which Mergez sausage is added to the concoction. Some have also compared it to huevos rancheros, a popular Mexican breakfast dish. But shakshouka is not quite the same in texture or taste. The standard way to serve it is straight from the skillet and with lots of bread. It can be a messy affair, so if you’re making it, make sure your clothes don’t get stained.
Commonly a breakfast menu item in restaurants across the world, shakshouka (also sometimes spelt “shakshuka”) can be dressed up according to personal taste. The great thing is, you can add just about any herb or spice to the dish. The commonest of these are Manchego cheese, diced cream cheese, chives and roasted eggplant. One of the joys of the Shakshouka recipe lies in its versatility. Chefs and home cooks alike can get creative by adding their own preferred ingredients to the dish.
Whether enjoyed as a hearty breakfast or a satisfying brunch, Shakshouka offers a delightful culinary experience. Its combination of bold spices, vibrant colours, and the runny goodness of poached eggs make it a feast for both the eyes and the taste buds. Just be sure to have plenty of bread on hand to soak up every last bit of the luscious sauce.
So, gather your ingredients, don your apron, and give free rein to your imagination. As you savour the irresistible charms of Shakshouka, let your mind conjure up a happy African table, with a smiling family enjoying the treat together. Bon appetit!
