Why Is the African Dish, Shakshuka So Popular In Israel?

Shakshuka is an African-inspired dish with a rich history as it spread its influence to another country a long time ago, Israel. The Ottoman Empire and other North African nations enhanced the original influence of the traditional shakshuka recipe. North African Jewish immigrants that came to visit Israel taught locals about how to make it, which made Israelites fall in love with its taste. Now shakshuka is a well-known dish not just in Africa, but also in Israel.

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What Is Shakshuka?

Shakshuka originated from the Maghreb region of Africa where most individuals believe that it came from Tunisia. It’s a tomato-based savory dish featuring poached eggs, onions, garlic, and other complimentary spices to make a simple yet tasty dish that is great to eat for any meal of the day. The awesome part is that it can be made utilizing only one pan makes it a convenient and easy-to-prepare dish even as a quick brunch or a snack in between meals.

Sometimes the dish is spelled as “shakshouka”, but it is more commonly spelled as “shakshuka”. Because of shakshuka’s hearty profile and filling nature, it is more commonly consumed as a Middle Eastern breakfast dish. Some recipes on the Internet even feature fresh avocado for enhanced texture and added vitamins and nutrients in the dish.

Vegetarians and meat eaters alike will love this dish. It’s an easy vegetarian dish to make for those trying to cut meat out of their diet. It can be made vegan by replacing the egg with tofu and utilizing vegan cheeses, if desired.

Some shakshuka lovers like to take the spice up a notch by eating the dish with a side of spicy sausage. Of course, this is optional and all depends on your taste and preference.

When Did Shakshuka Come To Israel?

The Jewish immigrants who came from the Maghreb region of Africa had brought the shakshuka dish to Israel around the 1950s to 1960s. It was not until the 1990s that the dish was more prominent on Israeli restaurant menus. The immigrants may have brought the dish to Tunis or Yemen as that is where many of the recipes in Israel originated from. Over the years, cooks have been able to perfect the dish with varying spice levels. However, the most traditional way is to make it super spicy.

The main ingredient that enhances this traditional tomato-based dish is harissa, which is mainly produced in Tunisia, the birthplace of shakshuka. Harissa is a Maghreb region inspired sauce composed of hot chili pepper paste, Baklouti pepper, caraway seeds, olive oil, roasted red peppers, coriander seeds, garlic paste, and other ingredients. The Baklouti peppers are so hot that it scores about 4,000 to 5,000 according to the Scoville scale depending on how they were locally grown in Gabes and Nabeul.

Conclusion

Now that you know more about the popular Israeli shakshuka dish, would you be willing to try it? Would you rather make a recipe on it from the Internet first or try a more authentic version by visiting Israel for such a once-in-a-lifetime experience? If you have the chance, definitely visit Israel to try the most authentic version of shakshuka before attempting to make it at home.