Shakshuka

from Wikipedia, the free encyclopedia
Shakshuka served in the pan
Shakshuka 011.jpg
Shakshuka by Calliopejen1.jpg


Shakschuka (other spellings: Shakshuka , Shakshoka , Shakshouka ; Arabic شكشوكة, DMG Šakšūka ; Hebrew שקשוקה) is a specialty of North African and Israeli cuisine . The dish is prepared from poached eggs in a sauce of tomatoes , chili peppers and onions .

origin

The dish, which is sometimes also referred to as the Israeli national dish and is mainly eaten there for breakfast, probably comes from North Africa, such as Tunisia , Algeria and Egypt . It was probably introduced into Israel by Tunisian and other Maghrebian Jews, where it became very popular. A clear origin could not yet be assigned.

Modified forms are also common in other countries, such as Turkey ( Menemen ). In Spain there is the pisto , which is prepared like a ratatouille and usually served with a fried egg , in Algeria there is the chakhchoukha . This dish is served without an egg, but with semolina , lamb , eggplant and zucchini.

preparation

Shakshuka with pita

The shakshuka is traditionally made from eggs, tomato paste , chili peppers and onions. But other variations with paprika , feta, eggplant and spinach are also common.

The onions and chilli or bell peppers cut into strips are steamed in olive oil in a pan while stirring until they are translucent. Then tomatoes, tomato paste and spices such as garlic , cumin and pepper are added. The whole thing is then cooked for about ten minutes. When this mixture is ready, carefully add the beaten eggs, which are poached with the lid closed for about four to five minutes . Finally, some parsley or other herbs are poured over it.

The dish is often served with white bread or pita and is enjoyed straight from the pan. This dish is also common for dinner.

Web links

Commons : Shakshuka  - collection of pictures, videos and audio files

Individual evidence

  1. ^ Daniel Robinson: Lonely Planet Travel Guide Israel, Palestine . Mair Dumont DE, 2015, ISBN 978-3-8297-8566-2 .
  2. The Algerian Chakhchoukha at www.chefkoch.de , accessed on December 31, 2015
  3. Elisabeth Raether: "The rehabilitation of paprika" in Die Zeit , June 13, 2013
  4. Various Shakshuka recipes at www.chefkoch.de , accessed on January 31, 2015