Shakshouka

Shakshouka , also spelled shakshuka or chakchouka, is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East. Shakshuka is a word for "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. The Oxford English Dictionary describes it as being of multiple origins, an onomatopoeic Maghribi Arabic word, related to the verb shakshaka meaning "to bubble, to sizzle, to be mixed up, to be beaten together," and the French word Chakchouka, which was borrowed into English in the nineteenth century. Chakchouka was borrowed into French from Algerian Arabic. Gil Marks, while noting some similarities with the Ottoman dish menemen, suggests that shakshouka evolved from şakşuka which spread to the Maghreb through the influence of the Ottoman Empire. Anthony Buccini noted similarities between a wider range of vegetable stews. He and Noam Sienna conclude that both shakshouka and menemen, among other dishes like piperade and ratatouille, are members of a wider family of vegetable stews of common ancestry appearing throughout the western Mediterranean.

Source: Wikipedia