Shakshuka: Israel’s hottest breakfast dish (2024)

What is the best way to prepare shakshuka, the spicy, warming, vegetable and egg dish that is a regular part of the Israeli diet and is usually served as a cooked breakfast or a light lunch?

The answer to this vexing question is a huge bone of contention around many kitchen tables in Tel Aviv and Jerusalem.

Israelis of course love to argue, particularly about food, and the debate about what constitutes a “genuine” shakshuka is at the centre of many a furious debate.

They may all agree that the dish is the perfect way to start the day, and far superior to the grease laden all-day breakfasts sampled during trips to London or New York.

However, Israelis argue that only the version prepared over the years by their mothers or grandmothers can be described as truly authentic.

Recipe wars rage endlessly over the fine details. Some believe that onions should be added to the mix while others are horrified at the thought. Many insist that the only vegetable used should be peppers while for other cooks okra or courgettes are a popular addition.

Whatever its origins, and however the best way to cook it, shakshuka, which means “all mixed up” in Hebrew, is healthy, nutritious, reputedly a fine cure for a hangover and has become a firm staple of the Israeli diet.

Although it can be said to be an acquired taste, it challenges hummus and falafel as a national favourite — particularly during the winter months.

Despite being part of the culinary folklore of Israel, most food historians believe that the deep, nourishing mix of eggs, tomato, garlic, spices and olive oil, cooked and served up in a cast iron pan with a large hunk of hot bread to mop up the juice, has its origins elsewhere.

Some believe it was first known as Chakchouka, a Berber word meaning a vegetable ragout, and that it originated in Morocco.

Others say the first version appeared in Turkey during the days of the Ottoman Empire, from whence it spread throughout the Middle East and to Spain, where it is still enjoyed, often with spicy sausage.

Another belief is that it hails from the Yemen where it is served with a dollop of zhoug, a fiery, green paste that brings tears to the eyes.

Israelis have also joined the debate. Those of Moroccan descent insist that it is an essential part of their culinary heritage.

Libyan Jews argue that it originated in Tripoli and even Ashkenazi Israelis claim that their bubbas made fantastic shakshuka (although they could be mixing it up with tales of cholents past).

Ironically no single recipe is absolutely authentic. The egg version of the dish probably arrived in Israel with Jewish refugees from all over the Middle East, each with their own cooking “accent”.

Whatever type of shakshuka Israelis favour, they flock to a restaurant amid the bustling flea market in Jaffa where the cooks serve what is thought to be the best in town.

Dr Shakshuka, a restaurant owned by a Libyan Jewish family, makes a famously delicious and faithful rendition of shakshuka in a truly Middle Eastern atmosphere. It has all the spicy, fiery and filling qualities of the dish, says an enthusiast, and Israelis forget their arguments about culinary authenticity as they tuck in amid the bubbling skillets.

There are many recipes for shakshuka. However, this is a good basic starter to which you can add whichever herbs and vegetables you wish.

Shakshuka

Ingredients
● 1kg fresh tomatoes unpeeled and cut in quarters
● 6 cloves of garlic, diced
● 2 tsp of salt
● One teaspoon of sweet paprika
● 2 tsp tomato paste
● 60 ml vegetable oil
● 6 large eggs
● 1 tbsp tablespoon chilli paste and 1 tsp ground cumin (optional)

Method
● Put the tomatoes, garlic, salt, paprika, tomato paste and oil in a small saucepan and simmer for about half an hour uncovered on a low light and then stir until it has thickened
● Ladle the sauce into a greased frying pan
● Bring to a simmer and break the eggs over the tomato mixture
● Gently break the yolks with a fork, cover and cook for about three minutes until the eggs are set
● Serve the pan direct to the table

Shakshuka: Israel’s hottest breakfast dish (2024)
Top Articles
Restaurant vlakbij Carré - Ben er weg van
Pre-theatre dining in Amsterdam | I amsterdam
Pangphip Application
Trabestis En Beaumont
Rek Funerals
Hk Jockey Club Result
Rls Elizabeth Nj
Aries Auhsd
Nashville Predators Wiki
อพาร์ทเมนต์ 2 ห้องนอนในเกาะโคเปนเฮเกน
ocala cars & trucks - by owner - craigslist
House Party 2023 Showtimes Near Marcus North Shore Cinema
Foodland Weekly Ad Waxahachie Tx
Eva Mastromatteo Erie Pa
"Une héroïne" : les funérailles de Rebecca Cheptegei, athlète olympique immolée par son compagnon | TF1 INFO
Mzinchaleft
Video shows two planes collide while taxiing at airport | CNN
Pretend Newlyweds Nikubou Maranoshin
How to Create Your Very Own Crossword Puzzle
Webcentral Cuny
Persona 5 Royal Fusion Calculator (Fusion list with guide)
Litter Robot 3 RED SOLID LIGHT
Surplus property Definition: 397 Samples | Law Insider
Craigslist Lake Charles
Chicago Based Pizza Chain Familiarly
Helpers Needed At Once Bug Fables
Goodwill Of Central Iowa Outlet Des Moines Photos
Dhs Clio Rd Flint Mi Phone Number
John Deere 44 Snowblower Parts Manual
30+ useful Dutch apps for new expats in the Netherlands
Tu Housing Portal
Desales Field Hockey Schedule
Rlcraft Toolbelt
The value of R in SI units is _____?
Bee And Willow Bar Cart
Ma Scratch Tickets Codes
Cheap Motorcycles Craigslist
Rise Meadville Reviews
Helloid Worthington Login
Avance Primary Care Morrisville
About :: Town Of Saugerties
Linda Sublette Actress
Ross Dress For Less Hiring Near Me
Miami Vice turns 40: A look back at the iconic series
Isabella Duan Ahn Stanford
Owa Hilton Email
John Wick: Kapitel 4 (2023)
This Doctor Was Vilified After Contracting Ebola. Now He Sees History Repeating Itself With Coronavirus
Egg Inc Wiki
Jeep Forum Cj
Craigslist Psl
4015 Ballinger Rd Martinsville In 46151
Latest Posts
Article information

Author: Edmund Hettinger DC

Last Updated:

Views: 6021

Rating: 4.8 / 5 (58 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Edmund Hettinger DC

Birthday: 1994-08-17

Address: 2033 Gerhold Pine, Port Jocelyn, VA 12101-5654

Phone: +8524399971620

Job: Central Manufacturing Supervisor

Hobby: Jogging, Metalworking, Tai chi, Shopping, Puzzles, Rock climbing, Crocheting

Introduction: My name is Edmund Hettinger DC, I am a adventurous, colorful, gifted, determined, precious, open, colorful person who loves writing and wants to share my knowledge and understanding with you.