The result is a warming, slightly spicy, slightly smoky red sauce. Holding a pan of shakshuka - Alvarez/Getty ImagesHistorians don't know exactly when or from whom shakshuka originated. In 1894, it was referred to as a Tunisian dish; in 1896, it was referenced as an Egyptian dish, and; in 1899, it was noted as a Turkish dish. Variations On Shakshuka You Might SeeEggs in purgatory - Bulgac/Getty ImagesIn Spain, shakshuka often includes spicy chorizo, trading the vegetarian aspect of the dish for some meaty heft. In her book, Joan Nathan discusses Israeli chef Ika Zaken's version of shakshuka, which combines the Tunisian şakşuka with Maghrebi and Spanish shakshuka in a dish that has eggplant, peppers, chorizo, and eggs.
