shakshuka

American  

[shak-shoo-kuh] / ʃækˈʃu kə /

Or shakshouka

noun

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

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Etymology

Origin of shakshuka

First recorded in 1925–30; partly from Modern Hebrew and partly from North African dialectal Arabic shakshūka “mixture”

Example Sentences

In North Africa and the Levant, it’s shakshuka: eggs poached in a rich, spiced tomato sauce that hisses when it hits the pan and settles into something molten and slow.

From Salon

Open since the beginning of October, Cohen says breakfast — featuring shakshuka, avocado toast and Israeli omelets — is served daily until noon, while the rest of the menu, with crisp schnitzel sandwiches and crunchy fried cauliflower, is served until 7 p.m.

From Seattle Times

Similar to a Spanish or Italian sofrito, the tomato-red pepper sauce often is made in big batches, then used as the flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried fish.

From Washington Times

Sprinkle feta on top of shakshuka.

From New York Times

Sprinkle feta on top of this shakshuka.

From New York Times