Shakshouka is made with eggs which are commonly poached but can also be scrambled like the Turkish "menemen". A shakhsouka made with a kosher version of Spam (called "loof") was added to IDF army rations in the 1950s. Because eggs are the main ingredient, it is often on breakfast menus in English-speaking countries, but in the Arab world as well as Israel, it is also a popular evening meal, and like hummus and falafel, is a Levantine regional favorite. On the side, pickled vegetables and North African sausage called "merguez" might be served, or simply bread, with mint tea.