Mangu

shakshuka

Next Dish: Seswaa

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It is believed to have a Tunisian origin, but is popular throughout the Middle East and North Africa. The dish is traditionally served in a cast iron pan or tajine with bread to mop up the sauce. Variations of shakshuka can include other ingredients such as feta cheese, sausage, or eggplant.

olive oil

garlic

paprika

chili powder

salt

chopped tomatoes

cumin

dried pepper

egg

fresh parsley

onion

red bell pepper

Recipe

Ingredients:

  • 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/4 teaspoon chili powder

  • 1 can (28 ounces) whole peeled tomatoes

  • Salt and pepper to taste

  • 5-6 large eggs

  • Fresh parsley, chopped (for garnish)


Instructions:

  1. Heat the olive oil in a large, deep skillet or frying pan over medium heat.

  2. Add the sliced onion and bell pepper to the pan, sauté until they begin to soften.

  3. Add the minced garlic, cumin, paprika, and chili powder to the pan, stir well to combine with the vegetables.

  4. Pour the can of whole peeled tomatoes into the pan, including the juice. Break up the tomatoes with a spoon. Season with salt and pepper, and let the mixture simmer for about 15-20 minutes, until it starts to reduce.

  5. Create small wells in the sauce and carefully crack the eggs into each well. Cover the pan and cook for about 5-7 minutes, or until the eggs are done to your liking.

  6. Sprinkle the shakshuka with chopped fresh parsley before serving.