Shakshuka Recipe: North African Tomato and Egg Delight
Shakshuka Recipe: North African Tomato and Egg Delight
Shakshuka, a delectable dish hailing from North Africa, particularly Tunisia, has captured the hearts and palates of egg enthusiasts worldwide. Beyond its exquisite flavors, shakshuka's history dates back centuries. Learn the origins of shakshuka with a step-by-step guide to prepare this flavorful dish in the comfort of your own kitchen.
The very name shakshuka has its roots in the Arabic word shakshek, which means “to shake.” This aptly describes the cooking process of gently shaking the pan while poaching eggs in a luscious tomato sauce.
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| Shakshuka Tomato Egg Recipe |
Shakshuka is a delicious breakfast dish that originated in Tunisia and was enjoyed by farmers and workers as a nutritious meal to help them get through a hard day's work. Over time, it has become popular all around the world, with each culture adding its own unique twist to the recipe. Today, despite the price of eggs, shakshuka is loved by many for its rich and satisfying egg and tomato flavors.
North African Shakshuka Egg Recipe
Ingredients:
- 4 eggs
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground chili powder
- 1/2 cup crushed tomatoes
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped
Directions:
- Heat the olive oil in a large skillet or frying pan over medium heat. Add diced onion and bell pepper, sautéing until they soften (approximately 5 minutes).
- Stir in minced garlic, cumin, paprika, and chili powder. Cook for an additional minute to release the flavors.
- Pour in crushed tomatoes, season with salt and pepper, and stir well. Allow the mixture to simmer for 10-15 minutes until the sauce thickens slightly.
- Create small wells in the sauce and carefully crack the eggs into them. The number of wells depends on your desired servings.
- Cover the pan with a lid and let the eggs cook in the sauce for 5-7 minutes, or until the whites set and yolks remain runny or firm, based on your preference.
- Once cooked, remove from heat and garnish with freshly chopped parsley or cilantro.
Serve shakshuka with crusty bread or pita for dipping and scooping up the flavorful sauce and eggs.
Personalize your shakshuka with additions such as spinach, feta cheese, or olives. Let your creativity shine as you adapt this classic Tunisian farmers’ dish to your taste.
As you embark on preparing the African Gourmet's favorite Tunisian egg recipe, take a moment to savor the history and bold flavors of this beloved dish. Whether served for breakfast, brunch, or dinner, shakshuka is a colorful, hearty, and nourishing experience.
For more hearty North African flavors, try our guide to making fufu or explore traditional African food habits that help the planet .
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