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.
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.
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.
Layla, thank you kindly for visiting Ancestreats dot com & reblogging our “Shakshuka” recipe post. We do hope you visit again soon! And, perhaps you have a family favorite recipe that you would like to share with our community.