Shakshuka
Shakshuka is a spicy stewed tomato/pepper sauce containing poached eggs. It is usually garnished with cilantro, cheese, and sometimes sausage. It is always served with some type of toasted bread. Think of this as an African version of huevos rancheros.Shakshuka originated in Northern Africa, specifically Libya and Tunisia. This dish was brought to the Middle East by North African immigrants. It was created out of poverty, being a very inexpensive dish to make. It has become a staple in Israeli cuisine, eaten during breakfast and brunch. There are many different variations of shakshuka all over the Middle East. This particular recipe is how you’d traditionally eat it in Northern Africa and Israel.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 3 tbsp vegetable oil
- 1/2 medium white onion
- 1/2 tsp salt
- 1/2 red or green bell pepper
- 6 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 14 oz canned diced tomatoes
- 1/4 cup water
- 1/2 tbsp fish sauce
- 1 tsp brown sugar
- 4 large eggs
- cracked black pepper
Garnish
- crumbled cheese
- chopped cilantro
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add in the onions and salt. Sauté for 4 minutes.
- Add in the bell pepper and garlic. Sauté for 2 minutes.
- Stir in the cumin, coriander, smoked paprika, and cayenne pepper. Sauté for another 2 minutes.
- Add in the canned tomatoes, water, fish sauce, and brown sugar. Bring to a boil, then reduce the heat to medium low. Simmer for 20 minutes.
- Make 4 wells in the sauce with the back of a large spoon. Crack an egg into each well. Turn up the heat to medium high. Cover and let simmer for 5 minutes until the whites of the eggs are cooked.
- Turn off the heat. Garnish with crumbled cheese and chopped cilantro.
