Shakshuka, habibi

ShakshukaShakshuka (شكشوكة‎) is said to have originated in Tunisia and while cooking, it’s sort of mesmerizing to look at in a skillet. The scarlet sauce bubbles up around each egg, creating a pool of tomato-ey goodness you can dive face-first into.

The term “shakshuka” (also spelled “shakshouka” depending on who you’re askin’) comes from the Arabic word for “a mixture,” a bit of slang that likely comes from Berber ancestry. The Berbers were indigenous to North Africa, along the western side of the Nile Valley, where they ate vegetable stews called chakchouka.

At Aida, Chef Sahar keeps things simple and savory with her rendition of this classic dish: “We use fresh and canned tomatoes, red pepper, onions, garlic. For spices, we use little bit of this and little bit of that :).” Thanks to the deep dose of umami embedded in the stewed tomatoes and our blend of spices, the result is a finger licking rich dish. Pardon us while we top that off with some fresh chopped cilantro and feta cheese. With each bite, and with bursts of umami on your tongue, the world becomes right-side-up once again. So wake up, shake up and do the shakshuka (served all-day every daySaturday and Sunday).

Can we order the Shakshuka to go? Yes! Now you can. However, we feel that this dish is best enjoyed inside the restaurant due to the nature of how the eggs are cooked. If you do order one to go, we recommend eating it as soon as possible.