Recipe for Shakshuka

The dish “shakshouka” was originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernan Cortés and also a popular dish throughout Israel and the Middle East.

Shakshuka is a Maghrebi Arabic word, in which the name describes the way you cook it. Shakshuka translates to ‘shaken’ or ‘mixed up’ which is essentially what you do to make it. You’re adding things to a pan and nudging them around on a low heat. It’s simplicity and deliciousness, along with its affordability and ability to fill you up.

Shakshuka is a traditional dish made with eggs that have been poached in a stew of tomatoes, olive oil, onions and garlic. You’ll commonly find it spiced with cumin, paprika, cayenne pepper and nutmeg. you can also add herbs and cheese. It’s often served up in the iron pan it was cooked in, along with some bread for dipping in the sauce and soft, runny egg yolk.

It is one dish that has an easy recipe. It only requires a handful of pantry ingredients. Below is a recipe in making shakshuka

INGREDIENTS

• 1/2 onion, peeled and diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 red bell pepper, seeded and chopped
• 4 cups ripe diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon mild chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Pinch of cayenne pepper
• 6 eggs
• 1/2 tablespoon fresh chopped parsley or cilantro (optional)
• kosher salt and pepper, to taste

Procedure

• Put a large frying pan on medium heat. Then slowly warm the olive oil in the pan. Add the already chopped onion, simmer for a few minutes until the onion begins to soften.
• Add garlic and continue to simmer till mixture the is fragrant. Add the diced ball pepper, simmer for 5-7 minutes over medium until softened.
• Add tomatoes and tomato paste to pan, stir until blended. Add spices and then stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more cayenne pepper for a spicier shakshuka
• The eggs should be cracked one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce, be careful not to mix them. The eggs will cook “over easy” style on top of the tomato sauce.
• Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
• Making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro. You can also sprinkle some cheese if desired.