Whether chakchouka in Tunisia, tchoukchouka in Morocco, or saksuka in Turkey, it is in any case a classic of authentic North African gastronomy whose origins go back a very, very long time! The word is said to be of Berber origin, meaning “mixture”. The dish is in a way a North African ratatouille, pan-fried peppers, tomatoes, onions in olive oil, garlic and local spices. The shakshuka is tasty at breakfast, but can also be served at lunch or dinner with a salad, or as an accompaniment to grilled meat or fish. This sauce can also be used in a hamburger, on bruschetta-style croutons, or as a dip with corn chips.
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