The word Shakshuka is translated to ‘all mixed up’. This is actually a great way to call the dish. The origins lie in Yemen and Tunis. Shakshuka is an egg dish, with tomato sauce and bell peppers. You can add onions, different herbs and the dish is served in a frying pan. Traditionally served with (flat) bread to dip in the yummy egg yolk.
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 sweet red pepper chopped
• ¼ teaspoon fine sea salt & black pepper
• 1 can or fresh tomatoes
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika powder
• ¼ teaspoon red pepper flakes
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley
• 6 eggs
• ½ cup crumbled feta
• Crusty bread or pita, for serving
- Heat the extra virgin olive oil in a large frying pan.
- Add the chopped onion and the sweet bell pepper.
- Add the paprika powder, cumin, crushed red pepper flakes and some salt and pepper.
- Cook this until it has become a tender mix.
- Add the canned or fresh tomatoes, bring to a boil, let simmer for a while.
- Make some holes in your sauce and crack the eggs.
- Cover your pan and let the eggs to cook briefly until the whites have become solid, if you want the egg yolk to be firm, cook longer.
- Garnish with the chopped parsley or cilantro, crumble the feta on top. For extra spice, add chili flakes. Salt and pepper to taste.
- Warm your pita or flat bread and serve it together with the Shakshuka.
ENJOY and please share your Shakshuka with me on Instagram!