SHAKSHOUKA — North African Tomato and Pepper Stew with Cumin, Olives, and Whole Poached Eggs

Shakshouka — a bright and colorful stew of red tomatoes, orange and green peppers, and sunny yellow eggs — is prepared in a variety of ways all over North Africa, the Mediterranean, and the Middle East. Some versions are hot and spicy, while others add eggplant and squash and serve it with a salty white cheese or a special savory sausage. But where was the first shakshouka prepared, and how did it evolve into the dish that is most popular today?

The foundation for the modern shakshouka may have its roots in an old Ottoman recipe of cooked vegetables and chopped meat by the same name (şakşuka) that wove its way throughout the Middle East and North Africa. Another theory is that the dish evolved from a North African stew called chakhchoukha made of vegetables, chopped lamb, and torn pieces of bread, and that the name derived from an Algerian-Arabic word meaning “tearing into small pieces.” With the much later introduction of New World tomatoes and peppers to Europe and Africa by Spanish and Portuguese explorers in the 15th and 16th centuries the base of the stew changed “red” to more closely resemble what is prepared today in North Africa, the Middle East, Turkey, and Europe. Replacing the meat with eggs (either hard-boiled, scrambled, fried, or whole poached) and turning the stew vegetarian and parve/non-dairy might have been a kosher adaptation by North African (likely Tunisian) Jews so that the dish could be more easily served with both meat and dairy meals without conflict.

This interactive hands-on seminar will teach you how to make a basic shakshouka that you can easily adapt to your own taste. Participants will come away with an increased understanding of the rustic flavors of North Africa, the Mediterranean, and the Middle East, and how to prepare this healthy, delicious, and beautiful dish for any occasion and any season.

Virtual lessons are live with interactive, step-by-step instruction. Tickets are per household login. Details including recipe and Zoom link will be sent to you after payment.

About Cooking Classes

Cooking along with me in real time, students will be able to easily follow my step-by-step instructions while asking questions. At the end of each lesson participants will come away with a better understanding of the basic skills needed to complete a specific recipe from start to finish, while learning how to prepare it from the comfort of their own kitchen(s).

If you have a good internet connection and computer, tablet, or smartphone, you should be good to go! We will connect live, over Zoom. Private virtual lessons will be scheduled for a date and time that is convenient for everyone.

In-person classes can be organized in the comfort of your very own home and kitchen! After we work out a menu, I will send you a detailed ingredients and equipment list to have ready for the day of the class. We will work together to find a date and time that is convenient for everyone.

After booking your class you will receive a detailed ingredients and equipment list. I can guide you where to obtain hard-to-find items or substitutes (if needed!).

Browse and click through my catalog to find the classes that are interesting to you.* From the class detail page you can book the class and also ask me any questions you might have. I will work with you to find the best date and time that is convenient for us to cook together.

*Note: Most classes listed can be done either virtually or in person, and organized as a team-building lesson if preferred.

All virtual classes include my detailed step-by-step instruction in real time as I cook. Students will be provided with a clear view on screen of all ingredients, cooking utensils, and techniques needed to prepare a successful recipe. Longer virtual "Chef Talk & Lesson Program" options include a a slide show presentation that provides insight into the dish's origin followed by the dish preparation.

Jennifer Abadi | SHAKSHOUKA — North African Tomato and Pepper Stew with Cumin, Olives, and Whole Poached Eggs