Shakshouka dish
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, usually flavored with cumin, paprika and cayenne pepper. As indicated by Joan Nathan, shakshouka began in Ottoman North Africa during the mid-sixteenth century later tomatoes were introduced in the area by Hernan Cortés as a part of the Columbian trade exchange.
The beginning of the dish remains an issue of some contention with contending cases of Libyan, Moroccan, Tunisian, Turkish, and Yemeni origins. Tomatoes and peppers are outstandingly New World ingredients that only became normal ingredients in later centuries after the Columbian exchange.