Shakshouka

Shakshouka
	Shakshouka in a cast iron pan
Alternative names	Shakshuka, chakchouka
Type	Main dish
Place of origin	Ottoman North Africa
Main ingredients	Tomatoes, harissa, eggs, olive oil
	Media: Shakshouka;

Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi^[1]^[2]^[3] dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.^[4]

^ Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.
^ Cite error: The named reference Sienna was invoked but never defined (see the help page).
^ Cite error: The named reference Buccini was invoked but never defined (see the help page).
^ Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.

[Gil_Marks-1] Gil Marks (2010). Encyclopedia of Jewish Food. HMH. p. 1673. ISBN 978-0-544-18631-6.

[Sienna-2] Cite error: The named reference Sienna was invoked but never defined (see the help page).

[Buccini-3] Cite error: The named reference Buccini was invoked but never defined (see the help page).

[Memo-4] Salah, Maha (14 February 2020). "Shakshuka". Middle East Monitor.

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