The origin of Shakshuka, which means “mixture” in Maghrebi Arabic, is apparently a matter of some controversy with competing claims of Libyan, Moroccan, Tunisian, Turkish, Algerian and Yemeni origins. The dishes current popularity can be attributed to one of our favorite chefs and author of the 2012 cookbook on Jerusalem cuisine, Yotam Ottolenghi (and his Palestinian business partner Sami Tamimi).
No matter where it originated, it is a super simple, yet impressive and yummy one pan meal to serve at brunch or really any time of the day.
The faster a chopper you are, the faster the prep will go on this. But whatever your chopping speed, this recipe is easier if you get everything chopped before you start cooking.
***The recording of the original cooking class where we made this dish is at the bottom of the recipe if you want to cook along with our Masi Masa Test Kitchen Chef, Kelsey Miguel of Not Umami’s.***
