Shakshuka is originally Tunisian, but has become largely popular all over the world. At my house we mainly cook it for breakfast or dinner, eating straight out of our favorite cast iron skillet.
This particular version of Shakshuka is the seasonal summer and early autumn variant. In the winter, potatoes are used, and in the spring, eggplants are the main starch. Shakshuka is traditionally vegetarian, but sausage can make a great addition for you carnivores out there.
You will surely love this rendition! It's a favorite in our house, and one my first experiments with Tunisian food. After trying this recipe out, I encourage you to play around with the ingredients. After plenty of experimentation, this shakshuka recipe captures everything I look for in a good, hearty Mediterranean dish.
Preparation 15 min
Cook time 30 minutes
Serves 2-3 large portions
What You'll Need
* Harissa is not your typical pantry staple, but is easy enough to find. You can even make your own at home.
- 1Firstly, prepare your ingredients by thinly slicing garlic, bell peppers and tomatoes into stripes. Set vegetables aside.
- 2In a large skillet (preferably cast iron) in NO oil, fry fennel and cumin until spices start to pop. Remove from heat and mash to a powder. Set aside.
- 3Mix all spices in one small bowl.
- 4Heat oil in your skillet until hot. Throw in garlic and cook for 2 minutes. Continue to add tomato paste and harissa and mix into a nice paste.
- 5Add bell pepper, mix, and cook on medium heat for 5 minutes, occasionally stirring.
- 6Add tomatoes, lower the heat and simmer (covered) for 10-15 minutes, or until vegetables soften nicely.
- 7Take a large spoon and make 4 craters for your eggs. Break eggs directly into pan, and use a fork to break up some of the egg whites for quicker cooking. Make sure to leave egg yolks intact. Cook another 5-10 minutes until eggs are cooked to preference.
- 8Add pepper and salt, and sprinkle with feta chunks and garnish.
- 9Serve hot with whatever side you choose.
Bread of Choice
There have been many times when I've become complacent with my food ventures. I get sucked into this vortex of "safe" meals that I know I like and I turn away from spontaneity. It is dishes like shakshuka that remind me why getting outside my comfort zone is imperative to my growth as a cook. After eating it daily in Hungary, I became hooked and realized how much I loved this hearty and healthy dish, and wanted to share it.
Let me know your thoughts. Do you have a favorite shakshuka recipe? Do you have any substitutes you use?
Cheers & Eat Well,