Shakshouka or shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is of Tunisian and Moroccan Jewish origin and is now popular among many ethnic groups of the Middle East and the Maghreb.
It makes a very good breakfast or brunch dish and is super easy to make.It’s served best with a slice or two of challah bread to soak up the juices.
Heat some olive oil in a the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes, tomato puree and tomato paste/sauce to pan, stir till blended.
Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences.
Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Let the sauce reduce for a few minutes.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 5-10 minutes, or until the eggs are cooked (I prefer runny Eggs so I did not cook them for a long time)
Garnish with the chopped coriander/parsley, if desired.
Serve Shakshuka with toasted bread or pita.
Sumedh
October 13, 2016 @ 2:14 pm
I made this recipe. It tastes great. Thanks for sharing.