Shakshouka

This recipe has been a go-to for a few years now. Shakshouka is my go-to for lazy weekend mornings, and I’ve made a few variations of the same dish. That’s the beauty of it – you can make it work with just about anything, as long as you have the basics. When desperate, I’ve used a chunky pasta sauce, or when I’m prepared and have planned ahead, I use fire-roasted tomatoes. This dish absolutely requires some good, crusty bread to mop up the sauce. It’s essential! You can make your own bread or buy some from the store. You can also top this dish with feta, which adds a delicious creaminess.

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This dish is not strictly Moroccan in origin. It’s a popular dish in Libya, Egypt, Tunisian, and Algeria, as well as other areas across North Africa and the Middle East. In Egyptian Arabic, Tunisian Arabic, and Libyan Arabic, shakshouka, شكشوكة, means “a mixture.” Others believe that the name of the dish was first chakkchouka, which is a Berber word for a vegetable ragout. Also, “shakshek” means “to shake” in both Egyptian Arabic and Tunisian Arabic, Berber, and Hebrew, giving another possible origin for the name.

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Shakshouka

PREP TIME: 15 minutes
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVES: 2 (can easily be doubled)

INGREDIENTS:

  • 1 large white onion, roughly chopped
  • 1 bell pepper, chopped
  • 2 tbsp olive oil
  • 2 to 4 garlic cloves, minced
  • 1 tsp turmeric (optional)
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • chili flakes, to taste (Eric likes it spicy!)
  • 28 oz. canned diced tomatoes
  • 3 tbsp passata or strained tomatoes.
  • 4 free-range eggs
  • salt and pepper, to taste
  • chopped parsley, to garnish
  • fresh bread, to serve

METHOD:

  1. In a large pan on medium heat, drizzle the olive oil and sauté the onion and bell pepper, until the pepper is softened and the onion is translucent.
  2. Add minced garlic and seasonings, stir until fragrant – about 30 seconds. Add diced tomatoes and passata. Stir, and reduce for 10 minutes.
  3. One by one, crack your eggs into a small ramekin. Use a large spoon to make wells in the mixture, and gently slide your egg into the mixture from the ramekin. Repeat for the remaining eggs. Cover, and cook until the whites are set and the yolks are cooked to your liking. I cook mine for about 5 to 7 minutes, until the whites are just set and the yolk is still runny.
  4. Spoon into bowls, salt and pepper to taste, and top with chopped parsley. Serve with warm, crusty bread.

2 Comments Add yours

  1. Laura says:

    come home and make this for me! Love Mom

    Liked by 1 person

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