Shakshouka (Hebrew: שַׁקְשׁוּקָה) is a dish from the Maghreb of Tunisian originsconsisting of eggs cooked in a sauce of tomatoes, peppers, onions and spices, often and usually served with white bread. The name shakshouka in Tamazight means “a mixture”.
Shakshouka is very popular in Israel where it was introduced by Jews. It is very easy to make and if you are travelling in Israel, you will find it in many restaurants. Bon appétit!
Ingredients:
| 2 onions, thinly sliced | |
| 4 garlic cloves (crushed or sliced finely) | |
| 1/4cup olive oil or 1/4cupother oil | |
| 1 green pepper (sliced or cubed) | |
| 1 red pepper (sliced or cubed) | |
| 200 g tomato paste | |
| 1 1/2cups water | |
| 1 teaspoon salt | |
| 3/4teaspoon black pepper | |
| 1/2teaspoon cumin | |
| 1/2teaspoon coriander | |
| 1 fresh red chili pepper | |
| 6 eggs | |
| chopped fresh parsley |
Directions:
1. Heat oil in a heavy skillet. Add onion and cook for 5 minutes or until soft, do not burn.
2. Add peppers (and chili if liked), cover and cook for 8 minutes or until peppers are just tender.
3. Add garlic, add tomato paste or other options or a mixture of both, cover and cook for 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above, lower heat.
4. Make an indentation in the vegetables and carefully add an egg to each one. Cover and cook over low heat for 5 minutes, basting occasionally with juices or until eggs has set.
5. Serve with fresh salad and crisp bread or Pitta.
Credits:
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