Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)

FAQs

What is the difference between shakshuka and menemen? ›

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash.

In this Article

Shakshuka comes from the word “shakshek,” which means “shake” or “jiggle” in Arabic. The name refers to the action of mixing the ingredients together in order to prepare this delicious cooking sauce. Moroccan shakshuka is traditionally cooked in a skillet or tagine and served while sizzling hot.

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

Whilst strapatsada uses subtle flavours such as green peppers, pepper, basil or parsley and scrambles the eggs with feta cheese, shakshuka gains its distinctive flavour from spices such as (at least) cumin and turmeric, and requires that you poach the eggs towards the end of the cooking process.

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

Which country invented shakshuka? ›

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.

Examples of these foods include challah, jachnun, malawach, gefilte fish, hamin, me'orav yerushalmi, and sufganiyot.

Shakshuka is a very common Middle Eastern dish and originally from a country that has had a persistent passion for eggs and tomatoes: Tunisia! The Moroccan version of the shakshuka includes kefta meatballs and in Morocco we don't call it shakshuka but simply "kefta and egg tagine", but isn't shakshuka just too cute?