Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)

FAQs

What is the difference between shakshuka and menemen? ›

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

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.

Bread or pita bread.

The first side you want to serve with your shakshuka is of course the bread, so you can dip it into the sauce. For a very western version, you'll want to make a classic no-knead bread (super easy!) for the occasion.

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).

Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

You'll also want bread for scooping up the tasty sauce.

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

Shakshuka is also very similar to the Turkish dish, Menemen, which is typically prepared on the stove only, complete with onions, green peppers, tomatoes, and a smorgasbord of spices such as black pepper and oregano.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

A side salad of cucumbers, tomatoes, lemon juice, and oil (non-olive) with salt/ pepper/ sumac might be good to contrast with the shakshuka. Turkish breakfast often has a special sausage on the side.

Can you eat shakshuka everyday? ›

The Shakshuka makes a perfect everyday meal but can also be served for a savory breakfast or for brunch. Also, when tomatoes are in season, I recommend you use large fresh ripe tomatoes instead of canned ones, it will be even tastier.

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.

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

Serve Shakshuka in the skillet or pan it was cooked in and enjoy it directly from the dish with bread or pita on the side for dipping. What is this? While you certainly can use a fork or spoon, traditional serving uses bread or pita as a serving utensil.

Menemen is a traditional Turkish breakfast dish. An easy way to think of it is as Turkish scrambled eggs with tomatoes, and green peppers.

Menemen is basically scrambled eggs with tomatoes, peppers and, sometimes, onions. The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes.

Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.