Try this traditional chakchouka recipe (or shakshouka recipe) for the Passover / Pesach festival. Chakchouka or Shakshouka is a beloved dish of the Maghreb (Morocco, Algeria, Tunisia, and Libya are the Maghreban countries). In the chakchouka or shakshouka dish, ubiquitous in Israel, eggs are poached over tomatoes that have been sauteÚd together with onion, garlic and a generous variety of herbs.
As mentioned, a chakchouka recipe or shakshouka recipe (additional spellings: Chackchouka, Shackshouka, etc.) produces a traditional and popular egg and tomato sauce dish that is especially popular with Tunisian and Moroccan Jews, and is also popular in Algeria. The word "Chakchouka" and all its spelling variants derives from the Hebrew word "Leshakshek", which means "to shake" in Hebrew. There are many variations of this popular Sephardic dish. Fresh vegetables are always used for this dish, never canned vegetables.
Sephardim (alternate spelling: Sefardim; plural form of "Sephardi" or "Sefardi"; descriptive form: "Sephardic" or "Sefardic") are Jews whose ancestors came from either Spain and/or Portugal and many have migrated to other countries since the late 15th century. Sephardic Jews who live or have ancestors who have lived in Morocco, Algeria, and Tunisia have adopted the chakchouka recipe or shakshouka recipe and have created a number of chakchouka recipes / shakshouka recipes of their own. The following chakchouka recipe / shakshouka recipe is but one version.
8 large tomatoes, preferably peeled and seeded
1 garlic clove, slivered
1/2 cup olive oil
4 green bell peppers
1 small green chili pepper, optional
1 tablspoon sweet paprika
1 tablspoon minced parsley
1 preserved lemon, cubed, optional
Instructions for the Chakchouka recipe / Shakshouka recipe / Chackchouka recipe / Shackshouka recipe:
Makes 8 servings of chakchouka / shakshouka.