Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Shakshouka
 Shakshouka in a cast iron pan | |
| Alternative names | Shakshuka, chakchouka |
|---|---|
| Type | Main dish |
| Place of origin | Ottoman North Africa |
| Main ingredients | Tomatoes, harissa, eggs, olive oil |
Shakshouka (Arabic: شكشوكة, romanized: šakšūkah), also spelled shakshuka or chakchouka, is a Maghrebi[1][2][3] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.[4]
- ^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
- ^ Cite error: The named reference
Siennawas invoked but never defined (see the help page). - ^ Cite error: The named reference
Bucciniwas invoked but never defined (see the help page). - ^ Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.
Previous Page Next Page
