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Chakchouka, as it is alternatively known, is one of my favourite Tunisian dishes.

When I visit the country it is my staple breakfast and when I am in Britain, a comfort-inducing evening meal.

Dipping ciabatta into the yolks and savouring the spicy sauce is the next best thing to peanut-butter and Vegemite, or harissa and boiled eggs.

Try it – it is simple, quick and the joy is long-lasting.

Originally posted on Ancestreats:

840 Shakshuka

Submitted by Batya Stepelman from Sparrows & Spatulas.

One of my favorite meals on our most recent trip to Israel was the eponymous dish at Dr. Shakshuka in Jaffa. Shakshuka, also spelled Shakshouka, consists of poached eggs, tomatoes, peppers, onions and spices. Originally from Tunisia (though some say Libya), the dish was made popular in Israel by Tunisian immigrants in the 1940s and 50s.

I usually serve shakshuka with a garlic-rubbed slice of toasted bread. But I also like to pulse the tomato mixture with an immersion blender, then poach the eggs in the sauce, and put it on top of rosti (a classic Swiss potato pancake). It’s so delicious!

Regions: Africa and Middle East
Recipe Origin: Tunisia


Serves 4 to 6

  • 1/4 cup olive oil
  • 3 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
  • 1 small yellow onion, chopped
  • 5 cloves garlic, crushed then sliced
  • 1 teaspoon…

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