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.

According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange. Shakshouka is a popular dish throughout the Middle East and North Africa.

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!

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). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there. This brings us to a contentious topic: food appropriation.

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Crusty sourdough is our go to bread for shakshuka. I call it Israeli salad. Chop up tomatoes, onion, cucumber and bell pepper if you desire. Then add in fresh parsley, oil, lemon juice, to taste and season with salt pepper and if you have it za'tar.

It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.

Do you eat shakshuka in a bowl or plate? ›

Connoisseurs insist shakshuka should be eaten from the pan.

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

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.

The Shakshuka makes a perfect everyday meal but can also be served for a savory breakfast or for brunch. Also, when tomatoes are in season, I recommend you use large fresh ripe tomatoes instead of canned ones, it will be even tastier.

Menemen is a traditional Turkish breakfast dish. An easy way to think of it is as Turkish scrambled eggs with tomatoes, and green peppers.

Menemen is basically scrambled eggs with tomatoes, peppers and, sometimes, onions. The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.