Shakshouka or Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. In its present egg and vegetable-based form it is of Tunisian, Algerian and Moroccan origin, with Maghrebi Jewish influence indicated by the lack of meat ingredients in the present form of the dish and is now popular among many ethnic groups of the Middle East and the Maghreb. Shakshouka is a staple of Tunisian, Algerian, Moroccan, cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.
It is a Sunday today. And the breakfast has to be something special or different. I was thinking of making Shakshouka for a long time, but don’t know why I was not making it! Couple of days before I saw a post of this in one of FB food group, and decided that I’ll definitely make on Sunday breakfast! It is very easy to make and tasty. I served it with Garlic bread but you can serve it with any bread you like. Here is my version of Shakshouka or Shakshuka……
- Heat a thick bottomed pan. Drizzle olive oil in the pan.
- Add chopped onion, sauté till translucent.
- Add garlic and spring onion. Sauté for a few minutes.
- Next add chopped tomatoes. Continue to sauté till mixture is fragrant.
- Add chopped capsicum and salt, sauté for 3-4 minutes over medium until softened.
- Add tomato paste and sugar and chilli powder. Mix very well.
- Make a well in the sauce and crack the eggs, one at a time, directly over the tomato mixture.
- Make sure to space them evenly over the sauce. Cover the pan. The eggs will cooked in the tomato sauce with the lid on.
- Allow to simmer for 2-3 minutes. I like my Shakshuka a little dry. If you like a little runny gravy then add more tomato puree.
- Remove the cover. Sprinkle some black pepper.
- Garnish with the chopped coriander and serve Shakshuka with bread or buns of your choice.