Shakshuka

This Shakshuka recipe originated with the Tunisians. It has been around for long though, usually cooked with spicy meatballs in tomato sauce. This recipe uses tomatoes, vegetables, and freshly cracked eggs to finish up this lovely recipe.

Shakshuka was an instant hit with me as it reminds me of scrambled eggs in tomato sauce, the Nigerian way. The significant difference in both is the spices used, scrambled eggs in one and poached egg in the other.

This egg meal, is popular in the Mediterranean, and I cannot say for a certainty the country, it originated from, however many favor the idea that is from North Africa.

Some variation uses spicy meatballs called Kefta. This recipe has the eggs as an essential ingredient as well as tomatoes and peppers.

It is very versatile. You can have it at any time of the day as a snack, because of the eggs, it is perfect for breakfast or as dinner with rice. 

Shakshuka meal idea with yam

In North Africa, this meal is cooked and served in cast iron or tajines, a trendy earthenware pot. However, a skillet would do the same thing.

The great thing about this recipe is that you can get this done in 30 minutes. Most of us are very busy, so anything you can whip up in 30 minutes is a great meal idea.

The main ingredient, egg, is super nutritious, check here for additional benefits of eating eggs.

It is typically a very spicy meal; however, the heat in this recipe is mild. Add more spice, especially the paprika if you want it hotter!

This recipe yields six as most of my recipes are within that range, there are six of us in my family, and I do not particularly appreciate keeping leftovers for eggs, especially as they have a very short lifespan after cooking them and lose their taste or maybe a bit chewy when you reheat.

Shakshuka


Servings: 6

Prep Time: 10min

Cooking Time: 30min

Ingredients

  • 1/4 Cup olive oil
  • 1 Small onion, diced
  • 2 Garlic cloves, crushed
  • 3 Bell peppers, diced (I prefer using three different colors if I have them)
  • 6 Roma tomatoes, crushed
  • 6 Eggs
  • 1 Teaspoon ground paprika
  • 1 Teaspoon ground cumin
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground coriander
  • Salt to taste


Method

Always get all ingredients ready, put all the spices in one bowl and set aside.

Place and heat up a skillet over medium heat on stove

Pour in the olive oil

Then, saute the onion when oil is very hot on medium heat for 5 minutes

Stir in the diced pepper and tomato paste, allow to fry in the oil for about 5 minutes before adding the spices then, allow the spices to blend in by stirring for about 1-2 minutes

Pour in the crushed tomatoes and allow to continue cooking for another 15 minutes to cook and get rid of excess liquid from tomatoes

As in all tomato sauces you know it is cooked when oil separates from the tomato sauce floating on top

Now, crack one egg at a time into a cup and use a spatula to create six holes in the sauce and pour in one egg in each hole. Reduce the heat to low and cover the skillet with a lid allowing the egg to set to your desired consistency.

Serve immediately on its own, on bread, yam, rice or potato

I recommend eating leftovers within 24 hours. Freezing not recommended.

Facts About Eggs

Did you know that one large egg has about 76 calories and 7g of protein, which is about 15% of the daily requirement for women (46grams required) and about 12% for men (56grams required)?

Recipe provided by www.AfricanFoods.co.uk

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