There are some dishes that many countries consider their own, and this is reflected in the name. For example, my favourite cake—one I have yet to attempt to make—is known as Međimurska gibanica in Croatia; the name loosely translates to “cake from Međimurje,” and Međimurje is a region in Croatia. Across the border, in Slovenia, it is known as Prekmurska gibanica; the name translates to “cake from Prekmurje,” and Prekmurje is a region in Slovenia. Same cake, different name.
The dish I made tonight is similarly confused about its identity: I found it in an Australian cookbook under the name Turkish eggs; virtually the same dish is called Shakshouka in an Israeli cookbook I own; my Greek friend also knows it, presumably under a different name.