Vegan Shakshuka Recipe - Elephantastic Vegan (2024)

FAQs

What culture eats shakshuka? ›

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Essentially, Shakshuka is a delicious dish made up of eggs that have been poached in an herb-filled tomato sauce (sometimes sausage or ground meat is added as well). The sauce is normally flavored with cumin, paprika, garlic, and other strong spices.

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).

Some call it Ojja, some call it Shakshukah but the Ojja differs as Shakshukah contains onions contrary to Ojja, and the eggs for the ojja are beaten into the sauce where they're poached in the Shakshuka recipe. Ojja is an egg dish cooked in a hot tomato sauce.

Originally coming from countries like Tunisia, Egypt, Libya, Algeria and Morocco it became popular in Israel from the Tunisian Jews. Some people believe the dish was invented in the Ottoman Empire and spread throughout the Middle East – often served with a spicy sausage.

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.

Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.

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.

Do turkish people eat shakshuka? ›

Turkish Şakş*cka is often served at room temperature or cold as a meze (appetizer) or a side dish alongside other Turkish dishes. Israeli Shakshuka is commonly served hot, straight from the pan, with the poached eggs nestled in the tomato sauce.

Shakshuka (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular here that it's considered right up there with falafels and hummus as the best of Israeli cuisine.

There are lots of people who enjoy consuming eggs, but there is one country that consumes more eggs than just about any other place on Earth. Per person, Japan consumes the most eggs every year.

I grew up eating versions of this shakshuka made by my dad, aunts, and grandma. It's a staple in Moroccan cuisine and across North Africa, with roots in Tunisia. This version features a sauce made with a blend of crushed tomatoes, roasted red peppers, Moroccan spices and herbs.

Israeli Shakshouka is a traditional breakfast in Israel. It's easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it's incredibly delicious. Prepare your ingredients ahead of time for easy in cooking.