This dish, originally from North Africa, is a hit in Israel for breakfast. But in my house, it works for breakfast, for lunch and for dinner! Easy-to-make, filled with flavors, it is also a great way of integrating eggs into a vegetarian diet.
The origin of the word “shakshuka” or “shakshouka” could be from the word “mixture” in Egyptian, Libyan, Tunisian Arabic. Another source would be “chakchouka”, a Berber word for vegetable ragout. This dish is easy-to-make, consists of cheap ingredients and does not require any particular skills. The only thing I would say is that you should try to make that dish skillet that you can use over the fire but also into the oven, that way no need to do the extra washing. As always I would advise, when possible, to choose fresh organic ingredients with the least possible packaging.
The How-to Shakshuka RECIPE