shakshuka
Shakshuka has many variations but the core is simple - poached eggs in a hearty tomato and bell pepper sauce. If Huevos Rancheros is one of your breakfast favorites don’t sleep on this North African staple!
Where is Shakshuka from?
This flavorful breakfast classic originates from Libyan-Tunisian region and is popular in many parts in North Africa and Middle East. The word ‘Shakshuka’ comes from Maghrebi Arabic dialect meaning “mixed” - which perfectly describes this delightful dish. It is traditionally served with pita or crusty bread to scoop up the chunky sauce with but Shakshuka is delicious even by itself without any sides!
How to make Shakshuka?
Heat up oil in a cast iron pan over medium heat. Add sliced onion and bell pepper, season with salt and generous amount of pepper. Sauté for 8 minutes. Then stir in garlic, cumin, coriander, paprika and chili powder. Sauté for about a minute, then lower the heat to medium low and add canned tomatoes and harissa paste. Cover and simmer for 20 minutes. Break down the tomatoes a little, then stir in spinach and cook for another 3 minutes. Check seasoning and add salt if needed. Then make small cavities in the sauce for the eggs by using the back of a spoon. Crack the eggs in the cavities and cover. Cook for about 6-8 minutes, depending how runny you want the eggs. Garnish with feta and cilantro.
Tips
Make sure the cavities have sauce on the bottom, but are big enough to hold the egg without it spilling over.
Serve with plenty of feta and cilantro!