Shakshuka is a dish of Tunasian origin which today is eaten in most Middle Eastern countries. The direct translation: “All mixed up.” We’re using a simple recipe from Claudia Roden, a Middle Eastern cookbook guru. For alternative flavorings, fry 2 cloves of garlic with 2 tablespoons of dried mint. Add a sprinkling of paprika or make it fiery with a teaspoon of harissa or cayenne.
PrintShakshuka
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Description
A delicious Mediterranean egg dish.
Ingredients
Scale
- 1–3 green peppers, depending on size
- 2 onions
- 8 small tomatoes
- Butter or olive oil
- Salt and black pepper
- 6 eggs
- sprinkle of paprika and cumin (optional)
Instructions
- Cut the peppers open and remove the cores and seeds. Cut them into strips. Slice the onions and cut the tomatoes in half.
- Fry the onions and peppers in butter or oil in a large frying pan. Season to taste with salt and pepper, and let them stew gently in their own juices. When the peppers are soft, add the halved tomatoes and continue cooking until they, too, are soft. Taste the mixture, adding more seasoning if necessary. Add a sprinkle of paprika and cumin for some extra spice flavor. Drop the eggs in whole, cover, and cook until set. Season again if necessary, and serve.
- In some versions, the eggs are not left whole but stirred and blended with the vegetables to achieve a creamy texture.
Nutrition
- Serving Size: 6