Shakshuka means “a mixture” in Egyptian Arabic, Tunisian Arabic and Libyan Arabic. It is believed that shakshuka was first known as chakchouka, a Berber word meaning a vegetable ragout. Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Libyan, Egyptian, Tunisian, Algerian and Moroccan origin, and is now popular among many ethnic groups of the Middle East and North-Africa.
Shakshuka is a staple of Egyptian, Tunisian, Algerian, Moroccan, cuisines, traditionally served in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.
Here is a video tutorial on how to prepare that Shakshuka dish.

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