The Best Shakshuka Recipe - What Jew Wanna Eat (2024)

FAQs

What do people eat with shakshuka? ›

The best way to serve a shakshuka is to make it the centerpiece of the meal, then create a multitude of small plates to serve along. They usually involve some bread, simple vegetable salads, and spreads.

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

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.

A conventionally Jewish breakfast recipe that immigrated to Israel from North Africa, Shakshuka is a dish traditionally cooked in a cast iron skillet, consisting of poached eggs sitting atop a rich sauce of tomatoes and sautéed vegetables.

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.

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

Growing up in Cairo, one of our favorite breakfast dishes that Mama would always make was Shakshuka. Egyptian style Shakshuka is a scrumptious scramble that is so delicious and velvety soft that you can't help smile from ear to ear while savoring every bite.

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

Today, shakshuka is most strongly associated with the Middle East and Israel in particular, where it was introduced by Jewish immigrants from Tunisia, Morocco, Algeria, and Libya. It's always been an affordable, filling, and undemanding meal, so it's no wonder it keeps gaining popularity all over the world.

Shakshuka, meaning “all mixed up” in hebrew, is a traditional middle-eastern breakfast of eggs poached in a richly spiced tomato sauce.

Did the Israelites eat eggs? ›

Game, birds, eggs, and fish, especially fresh and saltwater fish, were also eaten, depending on availability. Non-kosher fish consumption was also very common until the first century CE. Most food was eaten fresh and in season. Fruits and vegetables had to be eaten as they ripened and before they spoiled.

In the days leading up to Passover, families across the world gather in their homes for a ceremonial meal known as a Seder. No matter what dishes are served, eggs always have a space on the table as powerful symbols of hope, sacrifice, and rebirth.

It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.

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.