It is an original dish from North Africa (Tunisia), which has spread rapidly through the Middle East, especially Israel and the Holy Land region. Shakshuka has gained great popularity thanks to its simple but tasty recipe, based on everyday ingredients. Dishes similar to this one are elaborated in other cultures: in Mexico we find Huevos Rancheros, with its unmistakable spicy touch and in Spain the traditional Manchego Pisto.
There are many variations of Shakshuka, but the traditional recipe is basically eggs cooked in a stew seasoned with tomato, red pepper, onion and garlic. The magic of this dish lies in the spices, which give it a particular stamp.
It is usually taken as breakfast, but it can also be served as lunch or dinner.
How to prepare Shakshuka ?
Ingredients – For 4 people
- 4 eggs
- 1 tablespoon of extra virgin olive oil
- 1 large white onion cut into small squares
- 2 garlic cloves, chopped
- 1 red pepper chopped in small squares
- 4 ripe tomatoes cut into cubes
- 1/2 cup of tomato sauce
- 1/2 teaspoon of sugar
- 1/2 tablespoon cumin
- 1 tablespoon of paprika
- 1/2 spoonful of spicy paprika (optional)
- 1 tablespoon of basil or parsley
- 1 handful of spinachs
- Medium heat the olive oil in a skillet and cook the onions and garlic until soft.
- Add the red pepper and the tomatoes and continue cooking for 5-8 more minutes. Add the tomato sauce together with 1/2 tablespoon of sugar and stir well. Cook 1 minute more.
- Add the cumin, paprika, salt and pepper and stir. With a wooden spoon, make 4 holes in the mixture (make sure they are spaced). Gently break an egg on top of each hole. Reduce the heat, cover the pan and cook over low heat until the egg whites are made.
- To finish, sprinkle with basil or parsley and add a handful of spinach. Accompanied with crusty bread or pita bread.
If you want to take this dish as an individual breakfast, an egg is used and the rest of the ingredients are divided in half