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By Rahma Rekik
Written by Rahma Rekik
Who hasn’t heard of Shakshuka, also referred to as Chakchouka? It has become a trend in cuisine worldwide in the last couple of years. The origin of this fabulous dish is Tunisian. The term Shakshouka is Amazigh in origin. It derives from the double consonant word “Shakshek” which translates to “all mixed up” in Tamazight — The native North African language.
If you go to every household in Tunisia, they would tell you that they make Shakshouka AT LEAST once a week for either lunch or dinner. It is a staple! Regardless of the origin, it is a delicious dish worth making, over and over again.
In Tunisia, we have different kinds of Shakshouka; there is Shakshouka for winter and Shakshouka for summer. There is a vegetarian one, and a meat one. Another made with beans, and yet another made with spinach and collard greens. Tunisians got really creative with their Shakshouka.
My all-time favorite is the pumpkin Shakshouka. This dish is relatively easy and requires only one pot which is a huge bonus point. It is creamy, warm, and cozy — perfect for the chilly months coming ahead.
This dish can be vegetarian if you remove the dried meat “Gaddid”. It is usually served with a fresh baguette. For a healthier option, make sure you use whole grain bread instead.
INGREDIENTS:
- 1 medium onion
- 1/4 cup olive oil
- 2 tbsp of tomato paste
- 1 tomato
- 1/3 cup chickpeas
- 6 pieces of dried meat (optional)
- 3 garlic cloves
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp chili flakes
- 1/2 tsp coriander & caraway
- Salt & pepper to taste
- 2 cups diced pumpkin
- 1 cup diced potato
- 1 pepper
- 1 tsp dried mint
- 3 eggs
Pumpkin Shakshuka Recipe: (Serves 3)
How to Cook Shakshouka:
- In a medium pot, sauté onions with olive oil for about 3- 5min. Then add the tomato paste, the chickpeas, the diced tomato, and the dried meat (optional). Sauté for another 3 min.
- Add the garlic, the spices (turmeric, paprika, chili flakes, coriander & caraway, salt & pepper). Let cook for 15 min while adding a bit of water every 2-3 min or so.
- Add the pumpkin cubes and let cook for about 5 min. Add the diced potatoes, then add enough water to cover the pumpkin and potatoes completely. Cover, reduce the heat to medium/low and let simmer for 20-30 min. Make sure there is enough water to cook the veggies.
- Once the sauce starts to become thick, add the sliced peppers and the dried mint.
- After 5 min, make three wells and crack an egg in each well. Cover and let cook for 3-5 min depending on how you want the egg to be. If you want a runny yolk, don’t cook it for long. If you want a hard yolk, don’t worry too much about time. Turn off the heat. Serve and garnish with parsley.
This Tunisian Shakshouka recipe is part of the#TasteTunisiainitiative launched by Carthage Magazine. In search of Tunisian cuisine, through a series of articles/videos, Carthage Magazine offers a window to the Tunisian food, recipes and how they are prepared.
The Taste Tunisia initiative is supported by Carthage Magazine and led by international registered dietitians-nutritionists from Tunisia, making it the ultimate initiative that celebrates and promotes Tunisian cuisine.
#TasteTunisia Articles:
- The Best Tunisian Grilled Salad — Salad Mechouia
- Tunisia’s Seafood Pasta — A Tunisian Delicacy
- Slata Tounsia – Tunisia’s Summer Salad
- Tunisian Stuffed Peppers: “Felfel Mehchi”
- Tunisia’s National Dish: COUSCOUS
- Omek Houria: Tunisian Mashed Carrot Salad
- The Coziest Vegetable Stew – Tunisia’s Go-To Dish for the Cold Months
- Octopus Barley Soup “Tchich” — Tunisia’s Favorite Ramadan Soup
- Delicious Tunisian-Style Lamb Borghol (Bulgur)
- Tunisian Masfouf — Tunisia’s Most Famous Sweet Version of Couscous
- The Best Authentic Tunisian Rice Dish – “Rouz Jerbi”
- Tunisian-Style Stuffed Dates — Tunisia’s Healthiest Sweet Appetizer
- Tajine El Bey: Tunisia’s Finest Appetizer
- Tunisia’s Traditional Mini Doughnuts: Kaa’k Yoyo
- Assidat Zgougou — Tunisia’s Sweetness in a Bowl
- The Famous “Khobz Ch3ir” — Tunisian Barley Bread
- Tunisian Mloukhiya, Your Grandma’s Favorite Dish
- Kafteji: a Healthy Version of your Favorite Tunisian Dish
- A Unique Pizza with a Taste of Tunisia: Harissa Infused Veggie Pizza
- Tunisia’s Octopus Salad: The Best Tunisian Seafood Salad
- Tunisian Breakfast for Champions: “Zamit” with Pomegranate
- Mom’s Orange Cake — Tunisia’s Winter Dessert
- Tunisia’s Lentil Soup – Your Favorite Winter Warmer Dish
- Lablebi: One of Tunisia’s Most Popular Street Foods
- All Tunisian food recipes.
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Taste Tunisia
Rahma Rekik
Rahma is an international registered dietitian/nutritionist and a certified yoga instructor. She graduated from Cornell University in New York and finished her dietetic internship at the University of Virginia Medical Center. She is a food lover and has a deep passion for healthy living while being authentic to your heritage. She worked in many countries and loves to recreate traditional food with a healthy twist. She aims to inspire people to live balanced and healthy lives, both physically and mentally - basically the best version of yourself. She loves cooking (obviously), reading, yoga, chocolate, and watching movies.
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3 comments
Sapphire Tabitha BaezOctober 23, 2020 - 7:22 pm
Looks great! I’ve really been into Shakshouka lately. Gonna try this variation.
Reply
WafaFebruary 25, 2021 - 3:34 pm
It is a pure tunisian dish no Moroccan no yemeni
Purely tunisian
Even the name is from our dialect
Shakshek enti tounsia
Reply
Olfa MsaadJanuary 27, 2022 - 10:41 am
If you eat Tunisian Shakshouka then don’t worry about what’s in the vaccine…
Reply
