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Shakshuka is a tradition North African dish of eggs poached in tomato sauce, peppers and spices. It is most often enjoyed as a breakfast meal but would be great any time of day. Some recipes call for bell peppers, some for cayenne. It all depends on what level of spice you like. Most recipes recommend a hearty crusty bread to be served along with it. This blog post combines the ingredients from several recipes, Allrecipes.com, Cooked and loved.com and Love and lemons.com. Many recipes also call for Harissa (our favorite comes from NY Shuk). If you choose to use Harissa, check the ingredients as many contain cumin and coriander already so you may want to ease back on adding those ingredients as individual spices.
According to wikipedia, “Some variations of shakshouka can be made with lamb mince, toasted whole spices, yogurt and fresh herbs. Spices can include ground coriander, caraway, paprika, cumin and cayenne pepper. Tunisian cooks may add potatoes, broad beans, artichoke hearts or courgettes to the dish”.
While it may not be strictly traditional, you basically can use what ingredients you have on hand or are in the mood for to modify the dish to your liking.
Shakshuka is a wonderful way to use your Clay Coyote Tagine.
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 red bell pepper
- 1/2 teaspoon salt
- 4 to 6 large eggs
- 2 garlic cloves (more or less depending on personal taste)
- 1 hot chili pepper seeded and finely chopped (add or remove depending on taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (can use smoked paprika also)
- 1 28 oz can of diced or chopped tomatoes
Extra ingredients you could add to your Shakshuka:
- 1/2 teaspoon ground coriander seed
- 1-3 tablespoons Harissa Paste
- pinch of cayenne pepper
- fresh or dried oregano
- fresh spinach
- cut up bacon pieces
- Heat oil over medium heat.
- Stir in onions, bell peppers and garlic. Cook until onion is soft.
- Turn the heat to medium low and add the spices and tomatoes. Cook for 10-12 minutes until most of the tomato juices have cooked off.
- Make indentations in the tomato mixture equal to how many eggs you are going to cook. Crack an egg into each indentation and cook covered until eggs are done, around 5 minutes.
- Serve and enjoy! Most recommend serving with a hearty crusty bread as accompaniment.