Shakshouka (Arabic: شكشوكة) is a dish of poached eggs on a type of tomato sauce. The tomato sauce has olive oil, peppers, onion, and garlic. It might be seasoned with cumin, paprika, and cayenne. Shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés as part of the Columbian exchange.
|Alternative names||Shakshuka, chakchouka|
|Place of origin||Disputed; Maghreb, Ottoman Empire or Yemen|
- Nathan, Joan (2017). A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. Knopf Doubleday Publishing. p. 16. ISBN 9780385351157.
Shakshuka was born in Ottoman North Africa in the mid-sixteenth century
- Josephs, Bernard (2009-10-08). "Shakshuka: Israel's hottest breakfast dish". The Jewish Chronicle. Archived from the original on 2017-08-08. Retrieved 2017-08-07.
- Artzeinu: An Israel Encounter, By Joel Lurie Grishaver, 2008
- Gil Marks, Encyclopedia of Jewish Food, Houghton Mifflin Harcourt, 2010, ISBN 9780470391303, s.v., p. 547