Basque-Style Baked Eggs Recipe | The Spanish Take on Shakshuka (2024)

FAQs

What is the difference between Mexican eggs and shakshuka? ›

Mexican Huevos Rancheros and Israeli shakshuka both use the main ingredients of eggs cooked in a tomato-based sauce. Huevos Rancheros uses traditional spice salsa. Israeli shakshuka uses chopped tomatoes flavoured with paprika, cumin, and turmeric.

These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.

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.

Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato. Both make perfect companions to sourdough toast or flatbread.

In Jewish culture, a large batch of tomato stew is made for the Sabbath dinner and the leftovers used the following morning to make a breakfast shakshouka with eggs.

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.

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.”

Huevos Rancheros are a breakfast staple both in Mexico and the United States. The idea is pretty much the same everywhere: two eggs over easy over a flat tortilla and topped with ranchero sauce and other condiments.

Whatever the true origins, it was eventually brought to Israel by Jewish immigrants from Tunisia, Morocco, Algeria and Libya. At a time when they were struggling financially, this hearty, affordable dish that was very easy to make and made a lot of sense to immigrants. Nowadays, you'll find it's just about everywhere!

As I mentioned before, crusty bread, naan, or pita is the ideal side to serve with shakshuka. How else will you soak up all the delicious extra sauce? Here are some other ideas for what to serve with shakshuka: Bagels!

Is shakshuka good for you? ›

Shakshuka is an easy-to-make and surprisingly healthy breakfast or lunch option, bringing together the health benefits of eggs and cooked tomatoes. If you've never heard of or tried Shakshuka, you are seriously missing out!

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

Whilst strapatsada uses subtle flavours such as green peppers, pepper, basil or parsley and scrambles the eggs with feta cheese, shakshuka gains its distinctive flavour from spices such as (at least) cumin and turmeric, and requires that you poach the eggs towards the end of the cooking process.

Shakshuka (or shakshouka) is a traditional Tunisian dish featuring poached eggs in a spicy tomato sauce with onions, bell pepper, and garlic. It's usually eaten for breakfast, but I think it makes a tasty lunch or dinner, served with lots of bread to mop up the sauce.

Scrambled - huevos revueltos. Sunny side up - huevos estrellados. Over easy - huevos fritos volteados, yema liquida. Over medium - huevos fritos volteados, yema suave.

Shakshuka, also known as Eggs in Purgatory, is another dish that has conflicting claims to its origin. Most sources say that it originated in North Africa, with Morocco, Libya, Tunisia, Turkey, and Yemen all claiming credit. It is also very popular in Israel and the middle east, after being brought over in the 1950s.