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.
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.
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