Shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, onions, and cumin. It is now popular in the Middle East and North Africa.
Some said it is originally from Tunisia while other said it is actually from Israeli. Wherever it is, it indeed was an impressive dish perfect for late brunch or maybe even light dinner. Or we should say anytime that you want because it is so easy to make.
It meant “mixture” in Arabic and was traditionally served in an iron pan in Morocco with bread to eat with the sauce. Some will add potatoes, broad beans and artichoke heart to the dish.
Besides the fact that it is delicious, it’s also rich in nutrients. We use olive oil for its monounsaturated fat, a lot of eggs with high protein, the great antioxidant from tomatoes and more.
Here’re the ingredients:
- 1 medium onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cans (14 oz.- 400g each) diced tomatoes
- 2 tbsp (30g) tomato paste
- 1 medium red bell pepper, chopped
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- chili flakes(depends individuals’ taste)
- salt and freshly ground black pepper
- 1 tsp sugar
- fresh parsley/cilantro for garnish
- 6 eggs
This is enough for 2-4 persons. It is so tempting by just watching the video. Enjoy!