The Middle East is a region with a rich history, vibrant culture, and… endless disputes. Some are political, others religious, and some are purely culinary. That’s right—even hummus and shakshuka are subjects of fierce debate among the nations of the region. Will these disputes ever end? Unlikely. Even if all geopolitical conflicts were resolved tomorrow, the questions “Who invented hummus?” and “Who created shakshuka?” would continue to stir the pot.
While Arabs, Palestinians, and Jews argue over the origins of hummus without a definitive answer, the situation with shakshuka is even more complex. Yemen, Tunisia, Libya, the Ottoman Empire, Persia, Morocco, and even Egypt all lay claim to it. Before we share our authentic shakshuka recipe with harissa, let’s dive into the history of this delicious dish and trace its evolution into the version we know and love today.
Where Does Shakshuka Come From? Historical Roots and Evolution
The name “shakshuka” translates to “all mixed up,” and the first records of a dish by this name date back to 10th-century Yemen. Interestingly, this was long before tomatoes and peppers had even reached the region. Traditional Yemeni shakshuka was made from stewed edible green plants, which were then scrambled with eggs.
Sounds familiar, doesn’t it? A similar dish exists in Bulgarian cuisine, often prepared in the spring with dock, sorrel, and other leafy greens. Today, this is referred to as “Green Shakshuka,” though the eggs are typically poached whole rather than scrambled. It is believed that this early version was widely distributed across the Middle East and North Africa.
Red Shakshuka: Tomatoes, Peppers, and Harissa
In time, as peppers began to be cultivated in Tunisia, a new version of shakshuka emerged. This variation was made solely with red peppers and eggs, featuring the essential addition of harissa. This recipe spread rapidly to Egypt and the Ottoman Empire, becoming one of the primary reasons peppers were introduced and harissa became a staple in those markets.
The first documented recipe for shakshuka featuring both peppers and tomatoes did not appear until the 19th century in Lebanon, which was then part of the Ottoman Empire. In this version, harissa remained a key ingredient, but the eggs were no longer scrambled—they were left whole and poached under a lid, slowly cooking in the steam.
Why Do the Disputes Continue?
As you can see, every claiming party has a legitimate reason to believe they invented shakshuka. The dish has evolved through various stages, absorbing local ingredients and culinary traditions along the way. Today, shakshuka is a global phenomenon found in kitchens everywhere and stands as one of the most popular “quick-fix” recipes in the world.
Of course, here in Bulgaria, we call this dish mish-mash (or simply “scrambled eggs with stuff”), and we secretly know it’s ours and that we’re the ones who gave it to the world! 😉
Try Authentic Shakshuka with Harissa!
To truly understand the incredible popularity of shakshuka, you must prepare it with harissa. Below is our promised recipe for tomato and pepper shakshuka that will transport your senses straight to the Middle East.
And while you’re enjoying every bite and licking the pan clean, you can decide for yourself just how important the dispute over its origin really is!