Shakshuka Recipe - Poached Eggs in Tomato Sauce » LeelaLicious (2024)

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What is a dish of poached eggs in a spiced tomato sauce crossword? ›

or shak·shou·ka. a dish of North African origin consisting of eggs poached or baked in a spicy tomato sauce with bell peppers and onion.

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

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.

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.

shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”

Before we delve into the history of the poached egg recipe, let us take a look at the term poached. It originates from the French word poché, which means small pouch or pocket. Poaching is an ancient cooking technique that was used to prepare different delicacies like dumplings and nut custard.

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.

Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

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).

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.

What country is shakshuka from? ›

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.

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.

The word shakshouka (Arabic: شكشوكة) is a Maghrebi Arabic term for "a mixture". According to Mary Fitzgerald, the word is allegedly believed to come from the Berber languages, although most sources agree on the term's Arabic origin. In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato").

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

Steamed. The term "poaching" is often used for this cooking method but it is actually incorrect, as this method is closer to "coddling".

noun. 1. : an egg dropped from its shell and cooked in simmering water for about five minutes. called also dropped egg.

Poaching: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid's flavour to the ingredient being poached.