Shakshuka or Turkish eggs (2025)

FAQs

Is shakshuka the same as Turkish eggs? ›

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

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.”

In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato"). The term shakshouka may have derived from "shak", another Arabic word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.

Turkish eggs aren't a modern dish by any means. According to popular lore, this egg dish goes back to the Ottoman Empire, when one of the main breakfast dishes served to sultans was poached eggs.

Taste. It is very difficult to tell the difference between turkey and chicken eggs in terms of taste. Most people agree that they are almost identical, although you may be able to detect a slightly creamier taste in turkey eggs thanks to their relatively higher fat content.

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

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.

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.

A product of Amazigh and Andalusian influence, shakshuka is a traditional, stew-like vegetable dish very typical of Tunisian cooking.

What time of day is shakshuka eaten? ›

Popular in Israel, shakshouka is a savory egg entree made with tomatoes, peppers and onions. Though it's most commonly served as a main dish for breakfast, it's also eaten for lunch and dinner.

The traditional “shakshuka” is originally from North Africa - - Tunisia the dish is popular in the Middle East, and you are able to find variations of the dish in Palestine, Israel, Egypt and numerous other countries.

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.

Turkish Şakşuka is often served at room temperature or cold as a meze (appetizer) or a side dish alongside other Turkish dishes. Israeli Shakshuka is commonly served hot, straight from the pan, with the poached eggs nestled in the tomato sauce.

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

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.

Menemen is a popular traditional Turkish dish that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.

Shakshuka typically has a deeper, more intricate flavor from the blend of spices used, with whole, runny eggs that mix into the sauce. Menemen, in contrast, showcases the freshness of its primary ingredients, with less emphasis on spices.

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. This brings us to a contentious topic: food appropriation.