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We are back with another traditional dish that has been picked up from among many Maghrebi cuisines. Shakshouka is a well-known Maghrebi dish that has been bought for you today. But are you already aware of Maghrebi cuisine? If not, let’s quickly brief up our unknown readers. Maghrebi cuisine is the cooking style of the Maghreb region that includes western areas of North Africa such as Morocco, Algeria, Tunisia and Libya. Another thing you must know about Maghrebi dishes is that the use of spices is very prominent. So without further ado, let’s quickly get back to our dish and learn more in-depth about shakshouka.
What exactly is this dish 'Shakshouka'?
Shakshouka is a classic dish of poached eggs from Ottoman, North Africa, way back in time during the mid 16th century. This dish came to people’s eyes and attention right after a Spanish man introduced tomatoes in the region. The word shakshouka comes from an Arabic word that implies ‘mixture’.Traditionally, people from North Africa and the neighbouring countries use tomatoes, onions and other veggies, infusing the dish with several spices.
The best part about shakshouka is that one can enjoy eating it at any time of the day, during any meal, because it’s healthy and fills up your tummy to the fullest, leaving you feeling satisfied.
How to make shakshouka?
Shakshouka is a poached egg dish that involves adding olive oil in a large pan with a mixed sauce of tomatoes, onions and more, further cooking in black pepper and salt. On top of the base, one needs to crack 2-3 eggs into the pan and add some grated white cheese or feta cheese. After adding all the ingredients, everything is cooked together for a while and lastly seasoned with red pepper flakes, ground cumin, paprika, fresh basil and nutmeg over the eggs.
Find the full recipe here.
